Fish Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about classic cream cheese — without a drop of dairy or anything from the sea. Conventional cream cheese alternatives can be a minefield of hidden ingredients, but this one is built entirely from whole, recognizable pantry staples. Raw cashews are the magic here: after a long soak, they blend into a silky, thick base that firms up beautifully in the fridge. A hit of lemon juice and apple cider vinegar give it that signature tang, while coconut oil adds body and a luscious mouthfeel. A pinch of onion powder and optional nutritional yeast round out the savory depth, making it taste far more complex than the short ingredient list suggests. Spread it on a bagel, swipe it onto crackers, or use it as a dip — it holds its shape and its flavor like the real thing.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- ½ tsp salt
- ¼ tsp onion powder
- 2–4 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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