Ginger Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese — without a drop of dairy. Soaked raw cashews are the secret here: once blended with lemon juice, apple cider vinegar, and a touch of coconut oil, they transform into something genuinely luxurious and spreadable. A pinch of onion powder and optional nutritional yeast add that subtle savory depth that keeps it from tasting one-dimensional. For anyone navigating a ginger-free lifestyle, store-bought vegan cream cheeses can be a minefield — many contain natural flavors or spice blends that aren't always clearly labeled. This recipe uses a short, transparent ingredient list so you know exactly what's going into every bite. The hardest part is waiting for the cashews to soak and the finished spread to chill, but the result is a thick, velvety cream cheese that's perfect on bagels, crackers, or anywhere else you'd reach for 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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