Vegan Cashew Cream Cheese
Creamy, tangy, and genuinely satisfying, this cashew-based spread delivers everything you love about classic cream cheese — without a drop of dairy. Soaking the raw cashews until plump is the secret move here; it transforms them into something silky and smooth once blended, with absolutely no grainy texture left behind. A splash of lemon juice and apple cider vinegar do the heavy lifting on that signature tang, while a touch of onion powder and melted coconut oil round out the flavor and give it that rich, spreadable consistency. If you want a little extra depth, the optional nutritional yeast nudges it even closer to the real thing. The whole batch makes eight servings, so it's worth keeping a jar in the fridge all week for bagels, crackers, or anything else that calls for a creamy schmear. Store-bought plant-based cream cheeses can be hit or miss — full of stabilizers and often pretty pricey — so making your own at home is both a flavor upgrade and a budget win.
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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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