Vegetarian Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without a drop of dairy in sight. Soaking the raw cashews until plump is the secret weapon here; it transforms them into something impossibly silky once blended, with no grainy texture or chalky aftertaste. A bright hit of lemon juice and a splash of apple cider vinegar give it that characteristic tang you'd expect from the real thing, while refined coconut oil adds body and helps it firm up beautifully in the fridge. A pinch of onion powder rounds out the savory depth, and if you opt in for the nutritional yeast, you get a subtle cheesy undertone that takes it to the next level. Store-bought alternatives can be hit or miss — often loaded with stabilizers or short on flavor — so making your own means you control every ingredient. Spread it thick on a bagel, swirl it into a wrap, or use it as a base for a herbed dip; the possibilities are genuinely endless. Just give it that final hour in the refrigerator and it comes out perfectly scoopable and ready to impress.
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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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