Pecan 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. Raw cashews are the secret here: after a long soak, they blend into a silky, thick base that firms up beautifully in the fridge. Lemon juice and apple cider vinegar bring that signature tang, while a touch of onion powder and optional nutritional yeast add savory depth that makes it taste genuinely complex. The whole thing comes together in a blender or food processor, so no special equipment or hard-to-find ingredients are required. For anyone navigating tree nut concerns specifically around pecans, this recipe is a clean, straightforward choice — every ingredient is clearly listed and easy to source without worry. Spread it on a bagel, swirl it into a wrap, or use it as a dip for crackers and vegetables. Once you try the homemade version, the store-bought tubs are going to feel like a real downgrade.
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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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