Oats Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about 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 a silky, spreadable texture 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 makes it feel like so much more than just blended nuts. For anyone navigating grain-free or oat-free eating, store-bought vegan cream cheeses can be a minefield of unexpected additives and fillers — this recipe keeps things clean and completely transparent. The ingredient list is short, the process is straightforward, and the result is a fridge staple you'll reach for all week long. Slather it on a bagel, swirl it into a wrap, or use it as a dip for fresh vegetables — it holds its shape beautifully once chilled and tastes even better the next day.
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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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