Rice 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 single grain of rice or dairy in sight. Soaking the raw cashews is the real secret here: it transforms them into something silky and blendable, giving you that thick, spreadable texture once the mixture chills in the fridge. Lemon juice and apple cider vinegar bring the bright, slightly sharp flavor you expect from a good cream cheese, while coconut oil helps it firm up beautifully. A pinch of onion powder and optional nutritional yeast round out the savory depth so it tastes genuinely complex, not like a compromise. Many store-bought dairy-free spreads sneak in rice starch or rice flour as a thickener, so making your own means you stay in full control of every ingredient. Slather it on a bagel, use it as a dip, or spread it onto crackers — it holds its shape and its flavor no matter how you serve 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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