Lupin 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. Soaking the raw cashews overnight is the real secret here, transforming them into a silky base that blends down into something genuinely luxurious. A hit of lemon juice and apple cider vinegar gives it that signature tang, while a touch of onion powder and optional nutritional yeast add savory depth that makes it taste far more complex than the short ingredient list suggests. Many store-bought vegan cream cheeses rely on additives and fillers that can be tricky to vet, so making your own means you know exactly what's going in. The coconut oil helps it firm up beautifully in the fridge, giving you that thick, spreadable texture that holds up on a bagel or a cracker without turning runny. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of commercial dairy-free products, so a homemade version like this is a genuinely smart move for anyone keeping a close eye on labels. Chill it for at least an hour and you'll have a crowd-pleasing spread ready to go whenever you need it.
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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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