Eggless Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you love about classic cream cheese ā without a single animal product in sight. Soaking the raw cashews until plump is the real secret here; it transforms them into a silky, blendable base that whips up smooth and thick with just a few pantry staples. Lemon juice and apple cider vinegar bring that signature tang, while refined coconut oil adds body and a luscious, spreadable texture once chilled. A touch of onion powder rounds out the flavor, and a tablespoon of nutritional yeast (totally optional, but worth it) nudges it even closer to the savory depth of dairy cream cheese. The whole thing comes together in a blender or food processor, then firms up beautifully in the fridge ā no special equipment or hard-to-find ingredients required. Spread it thick on a bagel, swirl it into a wrap, or use it as a base for a dairy-free dip and nobody will miss the original.
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Learn more āIngredients
8 servings
- 1 Ā½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- Ā½ tsp salt
- Ā¼ tsp onion powder
- 2ā4 tbsp cold water, as needed
- 1 tbsp nutritional yeast (optional)
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and noticeably softened.
- 2
Drain and rinse the soaked cashews under cold running water.
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