Pistachio Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese — without a drop of dairy. Raw cashews are the star here, soaked until soft and then blended with lemon juice, apple cider vinegar, and a touch of coconut oil to create that signature smooth, spreadable texture. A little onion powder and optional nutritional yeast round out the savory depth, making it taste far more complex than the short ingredient list suggests. Store-bought vegan cream cheeses can be a minefield of unexpected add-ins, but this one is made entirely from whole, recognizable ingredients you control from start to finish — no pistachios, no mystery nuts, no surprises. The key is patience: a good long soak and a few minutes of high-speed blending are what transform simple cashews into something genuinely silky. Once chilled, it firms up beautifully and is ready to spread on bagels, crackers, or anything else that deserves a generous swipe. It keeps well in the fridge, so making a batch ahead of time is absolutely worth it.
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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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