Pescatarian Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without a drop of dairy. Soaking the raw cashews until plump is the real secret here; it transforms them into something impossibly silky once blended, with no grainy texture in sight. A hit of lemon juice and apple cider vinegar gives it that characteristic tang, while refined coconut oil adds body and helps it firm up beautifully in the fridge. A pinch of onion powder and optional nutritional yeast round out the savory depth, making it taste far more complex than the short ingredient list suggests. This is one of those recipes that genuinely surprises people — spread it on a bagel, use it as a dip, or dollop it onto a grain bowl and watch it disappear. It fits comfortably into a pescatarian lifestyle and goes well beyond that, working for anyone cutting back on dairy or just looking for a cleaner, whole-food alternative to store-bought spreads loaded with stabilizers and additives. Make a batch on Sunday and you'll be reaching for it all week.
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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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