Dairy-free Cashew Cream Cheese
This creamy vegan cashew cream cheese is the perfect plant-based alternative! Made with simple ingredients, it’s great for spreading, dipping, or adding to sweet and savory recipes.
Servings 24 servings (about 4 cups)
Calories 150kcal
Cost $5
Ingredients
- 500 g (17 oz) cashews
- 1 cup coconut cream
- 4 tablespoon lemon juice
- 3 tablespoon apple cider vinegar
- 1 teaspoon salt (optional) – Omit if using for sweet recipes
- 1 tablespoon onion powder (optional) – Skip this if making a sweet version
- a sprinkle of everything but the bagel seasoning (optional but recommended for a savory version)
Instructions
Soak the cashews
- Place them in warm water for at least 4 hours or overnight for the best creamy texture. Drain and rinse before using. If you are pressed in time, use a quick boil method that only takes 15 minutes. Boil the cashews in enough water to fully submerge them, simmer for 15 minutes, then cool with cold water, drain, and rinse before processing.
Blend everything together
- In a high-speed blender or food processor, combine the soaked cashews, coconut cream, lemon juice, apple cider vinegar, and optional seasonings for a savory option. Scrape down the sides as needed and blend until you achieve a silky, thick consistency. Add more lemon juice or vinegar for extra tanginess, or a touch of water to thin if needed. Transfer to an airtight container and refrigerate for up to 7 days or freeze for up to 3 months. Optional but recommended: Add a sprinkle of everything but the bagel seasoning after spreading this vegan cream cheese on your toast.
Video
Notes
Cook’s Tips
-
- Soaking cashews is key – This ensures a smooth, creamy consistency.
- Use a high-speed blender – A powerful blender will give you the best texture.
- Chill before serving – It thickens in the fridge, making it even more spreadable.
- Enjoy on a slice of bread, bagel, or wrap, as an addition to pasta sauce, or as a dip. Spread it on waffles or pancakes, use it as frosting for cakes and cupcakes, as a dessert topping, or in vegan cheesecakes.
- This recipe yields approximately 700–750 grams (24–26 ounces or about 4 cups) of creamy vegan cashew cream cheese.
Recipe Variations
- For a herby version: Add fresh or dried herbs like chives, basil, or dill.
- For a sweet version: Mix in maple syrup and vanilla extract.
- For a smoky touch: Add a dash of smoked paprika.
Nutrition
Calories: 150kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg