Mustard 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 or any hidden condiment ingredients to worry about. Store-bought vegan cream cheeses can be a minefield of unexpected additives, and mustard or mustard derivatives sometimes sneak into commercial spreads as a flavor booster or emulsifier. Here, every ingredient is straightforward and easy to verify: soaked raw cashews, lemon juice, apple cider vinegar, coconut oil, and a handful of pantry seasonings. The overnight soak is the real secret — it transforms the cashews into something genuinely silky once blended, with a thick, spreadable texture that holds up beautifully after chilling. A splash of apple cider vinegar and fresh lemon juice give it that characteristic tang you'd expect from the real thing. Spread it on a bagel, swirl it into a wrap, or serve it as a dip — it's versatile enough to earn 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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