Gelatin Free Vegan Cashew Cream Cheese
Cream cheese is one of those fridge staples that can be surprisingly tricky to find without hidden animal-derived thickeners or setting agents — many store-bought alternatives sneak in ingredients that don't work for everyone. This version keeps things completely plant-based and clean, relying on blended raw cashews to create that signature rich, spreadable texture without any of those additives. A long soak softens the cashews until they blend into something genuinely silky, while lemon juice and apple cider vinegar deliver the tangy, slightly sharp flavor you expect from a good cream cheese. Refined coconut oil adds body and helps the spread firm up beautifully once it's chilled, so the texture after an hour in the fridge is remarkably close to the real thing. A pinch of onion powder and optional nutritional yeast round out the savory depth, making this taste like way more than the sum of its parts. Slather it on a bagel, swirl it into a dip, or use it as a base for something more elaborate — it holds up well and tastes genuinely indulgent.
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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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