Peanut Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese ā without any dairy in sight. Raw cashews are the star here: soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a touch of coconut oil until the texture turns impossibly smooth and spreadable. A little onion powder and optional nutritional yeast round out the flavor so it tastes genuinely savory rather than just "healthy." Store-bought vegan cream cheeses can be hit or miss, and many carry allergy warnings that make label-reading a chore ā this homemade version keeps the ingredient list short and completely transparent. The blending process does the heavy lifting, and a quick chill in the fridge firms everything up into a thick, scoopable spread that holds its shape beautifully on a bagel or cracker. It keeps well in an airtight container, so you can make a batch ahead and reach for it all week long.
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Learn more āIngredients
8 servings
- 1 Ā½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- Ā½ tsp salt
- Ā¼ tsp onion powder
- 2ā4 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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