Vegan Cashew Cream Cheese


Vegan cream cheese made with cashews.

Prep Time:
10 mins
Additional Time:
5 mins
Total Time:
15 mins
6 servings


  • 1 ½ cups unsalted raw cashews

  • ½ cup water

  • 3 tablespoons lemon juice

  • 1 teaspoon apple cider vinegar

  • ¼ teaspoon salt, or more to taste

  • 3 tablespoons chopped fresh chives


  1. Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.

  2. Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.

  3. Serve right away or let chill in the refrigerator before serving.

Cook's Notes:

Soaking the cashews aids in digestion. You can soak them in cool water for 2 to 3 hours instead of soaking in hot water.

Use mineral salt if you can find it.

A small, de-seeded, minced jalapeno pepper can be stirred in instead of chives, if preferred.

Nutrition Facts (per serving)

190 Calories
15g Fat
11g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 190
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 13%
Sodium 102mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 6g
Vitamin C 4mg 21%
Calcium 3mg 0%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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