Hazelnut Free Vegan Cashew Cream Cheese

Total time4 hr 10 min

Prep time10 min

Cook time0 min

5.0

(25)

Creamy, tangy, and surprisingly close to the real thing, this plant-based spread is a dream for anyone who loves a good bagel moment but keeps things entirely dairy-free. Raw cashews are the secret weapon here — soaked until plump and then blended with lemon juice, apple cider vinegar, and a touch of coconut oil until the texture is genuinely thick and spreadable. A pinch of onion powder and optional nutritional yeast round out that savory, slightly funky flavor that makes cream cheese so satisfying in the first place. Store-bought vegan cream cheeses can be hit or miss, and many contain unexpected tree nuts like hazelnuts or hazelnut-derived oils tucked into the ingredient list — making this homemade version a much safer and more reliable choice. Everything here is straightforward and easy to source, with no mystery additives or cross-contact concerns to stress over. After a quick chill in the fridge, it firms up beautifully and holds its own on toast, crackers, or stirred into a savory dip. Once you see how simple it is to make, it's hard to justify buying the packaged stuff ever again.

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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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