Xanthan Gum Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese — without a drop of dairy or any gummy stabilizers. So many store-bought vegan cream cheeses rely on xanthan gum or other thickeners to hold their texture together, which can be a real problem if you're sensitive to those additives. Here, soaked raw cashews do all the heavy lifting, blending down into a naturally thick, luscious base that firms up beautifully in the fridge. Lemon juice and apple cider vinegar bring that signature tang, while a touch of coconut oil adds body and a silky mouthfeel. A little onion powder and optional nutritional yeast round out the savory depth, making it taste far more complex than the short ingredient list suggests. Spread it on a bagel, swirl it into a wrap, or use it as a dip — it holds its shape and its flavor without any shortcuts.
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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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