Paleo Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread scratches the cream cheese itch without a drop of dairy. Raw cashews are the real hero here — soaked until plump and then blended with lemon juice, apple cider vinegar, and a touch of coconut oil until the texture is genuinely thick and spreadable. The result is something that belongs on a charcuterie board, slathered on grain-free crackers, or dolloped onto just about anything that needs a little indulgence. Nutritional yeast is optional but adds a subtle savory depth that makes the whole thing taste even more like the real deal. One thing worth noting: while this recipe is labeled vegan, it fits naturally into a grain-free, legume-free whole-foods approach since every ingredient — cashews, lemon, apple cider vinegar, coconut oil — clears those hurdles with ease. A quick chill in the fridge firms it up beautifully, so patience pays off here. Make a batch on Sunday and you'll be reaching for it all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!