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Cashew Cream aka Vegan Cream Cheese

Besides having to soak the cashews for 15 minutes, it takes about 5 minutes to make this recipe. This is convenient, especially if you love cream cheese and would like to make a vegan alternative on a regular basis.

You'll Need

1 1/2 Cups Raw Cashews

2 Tablespoons Nutritional Yeast

1 Tablespoon Lemon Juice

1 Teaspoon Organic Apple Cider Vinegar (ACV)

1 Tablespoon Dijon Mustard

1 Teaspoon Sea Salt

1 Cup Almond Milk (Cashew Milk or Filtered Water can be used as well)

Optional: 1 Pinch of Organic Sugar (Xylitol, Cane or Coconut)


1. Soak the raw cashews in boiled filtered water for 15-20 minutes

2. Add the soaked cashews to your blender (I used a Nutribullet)

3. Add the rest of the ingredients to the blender and blend until thick and creamy (about 1-2 minutes)


  • You can have it right away or put it in the fridge to cool and thicken even more.

  • Cashew Cream can be used as a spread, a veggie dip, in a rosé pasta sauce, and in many other recipes that cream cheese is used in.

  • Keep your cashew cream cheese refrigerated in an air-tight glass jar and use within a week.


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