Yeast Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without a single animal product or any fermentation required. That last part matters more than you might think: most dairy-free cream cheeses on the market rely on live cultures or yeast-based processes, which can make label-reading a real chore. Here, lemon juice and apple cider vinegar do all the heavy lifting, giving you that bright, slightly sharp flavor without triggering any concerns. Soaking the raw cashews until they're plump and soft is the secret to getting that ultra-smooth, spreadable texture that actually holds up on a bagel or cracker. Refined coconut oil firms everything up beautifully once chilled, so the final result is thick and scoopable — not watery or grainy like some homemade versions can be. A little onion powder rounds out the savory depth, and the optional nutritional yeast adds a subtle complexity if you want it. Make a batch on Sunday and you'll have a versatile, fridge-ready spread all week long.
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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)
Can be omittednutritional yeast
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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