Fructose Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without any dairy in sight. Soaking the raw cashews until plump is the secret to that ultra-smooth, spreadable texture that sets up beautifully after a quick chill in the fridge. A splash of lemon juice and apple cider vinegar give it that characteristic tang, while onion powder and a touch of salt round out the savory depth. Refined coconut oil helps the finished spread firm up into something genuinely sliceable and satisfying. For anyone navigating fructose sensitivity, this recipe keeps things clean — the ingredient list is short, straightforward, and free from high-fructose additions or sweeteners that sneak into so many store-bought alternatives. Optional nutritional yeast adds a subtle, almost cheesy complexity if you have it on hand. Spread it on a rice cracker, swirl it into a wrap, or just eat it by the spoonful — no judgment here.
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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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