Gut Friendly Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you love about classic cream cheese — without any dairy in sight. Raw cashews are the real hero here: soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a touch of coconut oil until the texture is impossibly smooth and spreadable. The lemon and vinegar don't just add brightness — they bring that characteristic tang that makes this taste genuinely cheese-like rather than like a sad substitute. Apple cider vinegar in particular is a gut-friendly staple, and pairing it with whole-food ingredients means you're skipping the gums, fillers, and mystery additives that show up in most store-bought alternatives. A short chill in the fridge firms everything up beautifully, so it slices and spreads just like the real thing. Whether you're schmearing it on a bagel, using it as a dip, or dolloping it onto a grain bowl, this is the kind of recipe that earns a permanent spot in your weekly rotation.
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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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