Mediterranean Diet Friendly Vegan Cashew Cream Cheese
Raw cashews are the unsung hero of plant-based cooking, and when blended with bright lemon juice, a splash of apple cider vinegar, and a touch of coconut oil, they transform into something genuinely luxurious. The result is thick, tangy, and spreadable — everything you want from a classic cream cheese, minus the dairy. Mediterranean eating has always leaned on whole, minimally processed ingredients, and this spread fits that philosophy perfectly, built entirely from nuts, citrus, and pantry staples. Soaking the cashews overnight is the key step that makes the final texture silky-smooth rather than grainy, so don't skip it. A little onion powder and optional nutritional yeast add savory depth that keeps this from tasting like a compromise. Spread it on crackers, swirl it into a grain bowl, or use it as a base for a mezze-style platter alongside olives and roasted vegetables. Once it firms up in the fridge, you'll have a versatile, wholesome staple you'll want to keep on hand all week.
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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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