Red Meat Allergy Friendly Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without a single animal product in sight. Soaking the raw cashews until plump is the key step that makes the final texture genuinely smooth and spreadable rather than grainy, so don't skip it. Lemon juice and apple cider vinegar bring that familiar dairy-like brightness, while a touch of onion powder and optional nutritional yeast add savory depth that makes it taste far more complex than the short ingredient list suggests. For anyone navigating a red meat allergy, this kind of recipe is a natural fit — it's built entirely from plants, so there's no need to scrutinize labels for hidden animal-derived additives or worry about cross-contact with problematic proteins. Refined coconut oil gives the spread its satisfying body and helps it firm up beautifully after a chill in the fridge. Slather it on a bagel, use it as a dip, or fold it into a wrap — it holds its own in just about any role you'd normally reach for dairy cream cheese.
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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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