Pork Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you love about classic cream cheese — without a drop of dairy or any animal products whatsoever. Soaking the raw cashews until plump is the secret move here; it transforms them into something impossibly silky once blended with lemon juice, apple cider vinegar, and a touch of coconut oil. A pinch of onion powder and optional nutritional yeast round out that savory, slightly funky flavor that makes a good cream cheese so satisfying. The whole thing comes together in a blender or food processor, then firms up beautifully in the fridge — no special equipment or hard-to-find ingredients required. Store-bought alternatives can be hit or miss, often loaded with additives or hard to track down, so making your own means you know exactly what's in the jar. Spread it thick on a bagel, swirl it into a wrap, or use it as a dip — it holds its own in just about any application you'd reach for the traditional stuff.
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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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