Pregnancy Friendly Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you love about classic cream cheese — without any of the dairy. That matters during pregnancy, when soft, unpasteurized cheeses are firmly off the table and even some store-bought alternatives can feel like a gamble on ingredients and handling. Here, raw cashews are soaked until plump and then blended with lemon juice, apple cider vinegar, and a touch of coconut oil to create a thick, spreadable texture that genuinely rivals the real thing. The ingredients are straightforward and easy to verify, which is exactly the kind of peace of mind you want right now. A little onion powder and optional nutritional yeast add savory depth, while a final chill in the fridge firms everything up into a beautifully scoopable spread. Pile it onto crackers, swipe it across a bagel, or use it as a dip — it's endlessly versatile and genuinely satisfying to make from scratch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!