Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about classic cream cheese — without a drop of dairy. Soaked raw cashews are the secret weapon here: once blended with lemon juice, apple cider vinegar, and a touch of coconut oil, they transform into something silky and thick that genuinely rivals the real thing. A pinch of onion powder and optional nutritional yeast round out that savory, slightly funky flavor that makes cream cheese so craveable in the first place. For anyone navigating grain sensitivities, store-bought dairy-free spreads can be a minefield of hidden starches and thickeners — this one keeps things clean with a short, straightforward ingredient list you can actually read. The hardest part is waiting for the cashews to soak and the finished spread to chill, but that patience pays off in a beautifully firm, spreadable result. Slather it on a rice cake, swirl it into a dip, or use it anywhere you'd reach for the tub from the grocery store.
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 →8 servings
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.
Drain and rinse the soaked cashews under cold running water.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
