Macadamia Free Vegan Cashew Cream Cheese
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 fully dairy-free. Soaking the raw cashews until plump is the secret step that makes everything come together — it's what gives the final blend that silky, spreadable texture you'd expect from softened cream cheese. A hit of lemon juice and apple cider vinegar brings the brightness and subtle tang, while refined coconut oil adds richness and helps the spread firm up beautifully once chilled. Onion powder and optional nutritional yeast round out the savory depth without any dairy in sight. Store-bought vegan cream cheeses can be hit or miss with ingredients and texture, so making your own means you know exactly what's in it — and this version genuinely delivers. It comes together in a blender or food processor, and after a short rest in the fridge it slices, spreads, and scoops just like the classic. Crackers, toast, bagels, or even stuffed into celery — this one earns a permanent spot in your refrigerator door.
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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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