Turkey Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about classic cream cheese ā without a single animal product in sight. Soaked raw cashews are the secret weapon here: blending them with lemon juice, apple cider vinegar, and a touch of coconut oil produces a texture that's genuinely thick and spreadable, not grainy or watery like some store-bought alternatives. A pinch of onion powder and optional nutritional yeast add that subtle savory depth that makes it taste like the real deal. Since every ingredient is entirely plant-derived, there's zero concern about hidden poultry-derived additives or cross-contact from processed deli products. The hardest part is honestly just waiting for the cashews to soak and the finished spread to chill ā both steps are completely hands-off. Slather it on a bagel, swirl it into a wrap, or use it as a dip for crackers and fresh vegetables. Once you see how easy it is to make at home, you may never reach for a store-bought tub again.
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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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