Walnut Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about classic cream cheese — without any dairy or tree nuts that could cause concern. Raw cashews are the star here, soaked until plump and then blended with bright lemon juice, apple cider vinegar, and a touch of coconut oil to create a texture that's genuinely thick and spreadable. A pinch of onion powder and optional nutritional yeast round out the flavor with a subtle savory depth that makes it taste far more complex than the short ingredient list suggests. Store-bought vegan cream cheeses can be a minefield of unexpected additives and allergen cross-contact, so making your own at home puts you fully in control. The process is straightforward — soak, blend, chill — and the result firms up beautifully in the fridge, ready to slather on bagels, crackers, or toast. It keeps well in an airtight container, so a single batch can carry you through several days of snacking or entertaining.
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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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