Legume Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without a single bean, lentil, or legume in sight. That matters more than you might think, because a lot of dairy-free cheese alternatives lean heavily on soy or chickpea bases, which can be a real problem if you're avoiding legumes. Here, raw cashews do all the heavy lifting, blending down into a silky, spreadable texture that genuinely rivals the real thing. A hit of lemon juice and apple cider vinegar give it that characteristic tang, while refined coconut oil adds body and helps it firm up beautifully in the fridge. The optional nutritional yeast deepens the savory, slightly cheesy flavor without pushing it into artificial territory. Soaking the cashews beforehand is the one step you don't want to skip — it's what takes the texture from gritty to genuinely smooth and luscious. Spread it on a bagel, swipe it across crackers, or use it as a base for a savory dip and no one will 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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