Soy Free Vegan Cashew Cream Cheese
Creamy, tangy, and genuinely spreadable, this cashew-based cream cheese is the kind of dairy-free alternative that actually delivers on its promise. Soaking the raw cashews until plump is the secret weapon here — it's what gives the final blend that silky, lump-free texture that holds up on a bagel or cracker without any gumminess. Lemon juice and apple cider vinegar bring the bright, slightly sharp flavor you expect from real cream cheese, while refined coconut oil adds body and helps it firm up beautifully in the fridge. A touch of onion powder and optional nutritional yeast round out the savory depth so it tastes like something you'd actually want to eat by the spoonful. Store-bought vegan cream cheeses can be a minefield of soy-derived ingredients and additives, but every single component here is straightforward and easy to verify. All you need is a high-speed blender or food processor and a little patience while it chills, and you'll have a thick, satisfying spread ready to go.
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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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