Turmeric Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly close to the real thing, this plant-based spread is a dream for anyone who loves a good bagel moment without the 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 genuinely silky and rich. A little onion powder and optional nutritional yeast round out that savory, slightly funky flavor that makes cream cheese so craveable in the first place. Many store-bought vegan cream cheeses sneak in spice blends that can include turmeric as a colorant or preservative, so making your own gives you full control over every single ingredient. The process is straightforward: soak, drain, blend, and chill — no special equipment beyond a decent blender or food processor. After an hour in the fridge it firms up beautifully into a thick, spreadable texture that works on toast, crackers, or anything else you'd normally reach for cream cheese to top.
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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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