Gluten Free Vegan Cashew Cream Cheese
Creamy, tangy, and impossibly smooth, this cashew-based spread delivers everything you want from a classic cream cheese — without a drop of dairy or a crumb of gluten in sight. Soaking the raw cashews until plump is the real secret here, because it's what allows them to blend into that thick, spreadable texture that genuinely rivals the store-bought stuff. Lemon juice and apple cider vinegar bring the bright, slightly sharp flavor you expect, while coconut oil gives it that rich, silky body that holds up beautifully once chilled. A touch of onion powder rounds everything out, and the optional nutritional yeast adds a subtle savory depth that makes it taste even more like the real thing. For anyone navigating both gluten and dairy concerns, finding a cream cheese that checks both boxes without weird additives or "may contain" warnings can feel nearly impossible — this one sidesteps all of that with a short, clean ingredient list you can actually read. Spread it on gluten-free bagels, crackers, or toast, and it's hard to believe it came together in a blender.
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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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