MSG 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 drop of dairy. Soaking the raw cashews until plump is the secret step that makes the final blend silky smooth rather than grainy, so don't skip it. Lemon juice and apple cider vinegar bring 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. Store-bought vegan cream cheeses can be loaded with flavor enhancers and additives you'd rather avoid, but every ingredient here is clean, whole, and easy to recognize. Refined coconut oil gives the spread its luscious body and helps it firm up beautifully in the fridge, so after an hour of chilling it slices and spreads just like the real thing. Slather it on a bagel, use it as a dip, or swirl it into a savory dish — this one earns a permanent spot in your weekly rotation.
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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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