Seed Oil Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly close to the real thing, this cashew-based spread is a dream for anyone who loves a good bagel moment without the dairy. What makes it stand out from store-bought alternatives is the short, clean ingredient list — raw cashews, lemon juice, apple cider vinegar, and refined coconut oil do all the heavy lifting, with no mystery additives or industrial seed oils hiding in the formula. Refined coconut oil gives it that rich, spreadable body that firms up beautifully in the fridge, so the texture genuinely delivers. A splash of apple cider vinegar and fresh lemon juice bring that signature tang you'd expect from cream cheese, while a pinch of onion powder and optional nutritional yeast add just enough savory depth to make it feel complete. The process is simple: soak, blend, chill — and what comes out is thick, smooth, and totally satisfying on toast, crackers, or anything else you'd normally reach for cream cheese to top. It keeps well in an airtight container, so you can make a batch ahead and have it ready whenever the craving hits.
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!