Nutmeg 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. Soaked raw cashews are the secret weapon here: once blended with lemon juice, apple cider vinegar, and a touch of coconut oil, they transform into something silky and luxurious that's genuinely hard to distinguish from the real thing. A pinch of onion powder and optional nutritional yeast add that subtle savory depth that keeps you coming back for another swipe on your bagel. Many store-bought dairy-free cream cheeses sneak in unexpected spices or flavorings, so making your own means you know exactly what's going into the jar. The ingredient list is short, the process is straightforward, and the result is a thick, spreadable cheese that firms up beautifully after a quick chill in the fridge. It works just as well as a dip, a sandwich spread, or a base for a loaded veggie board.
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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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