Seeds Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese ā without a drop of dairy. Soaking the raw cashews until plump is the real secret here; it's what gives the final blend that silky, luscious texture that holds up beautifully on a bagel or cracker. A hit of lemon juice and apple cider vinegar brings the bright, slightly sharp flavor you'd expect from the real thing, while coconut oil adds body and helps the spread firm up nicely in the fridge. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win ā every ingredient is straightforward and easy to verify, with no hidden seed oils or seed-derived additives to worry about. The optional nutritional yeast nudges the flavor into savory, almost cheesy territory, but the base is delicious on its own if you prefer to skip it. A quick chill in an airtight container transforms the blended mixture into a thick, scoopable spread that feels genuinely indulgent. Keep a batch in the refrigerator and you'll find yourself reaching for it all week long.
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Learn more āIngredients
8 servings
- 1 Ā½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- Ā½ tsp salt
- Ā¼ tsp onion powder
- 2ā4 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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