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One of a bagel has vegan cream cheese smeared over the top.
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Cashew Cream Cheese

Make this simple cashew cream cheese to use as a spread on bagels or crackers. This versatile vegan spread can be used as an ingredient for other recipes, like cream cheese frosting.
Course Sauce
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 114kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 ½ cup raw cashews
  • 2 tablespoons coconut oil (use refined)
  • ¼ cup vegan yogurt (plain, not vanilla)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon nutritional yeast flakes
  • ½ teaspoon salt

Optional Add-Ins

  • 2 tablespoons fresh chopped chives
  • 2 tablespoons fresh chopped green onions
Cups - Metric

Instructions

  • Heat 2 cups of water in a microwave until simmering, approximately 3 minutes. Pour hot water over raw cashews in a small mixing bowl. Soak raw cashews in hot water for at least 1 hour.
    A bowl of raw cashews has been filled mostly with water. A pyrex measuring cup is finishing up pouring water over it.
  • Once soaked, drain cashews and pat dry with a kitchen towel.
  • Add cashews, coconut oil, yogurt, vinegar, nutritional yeast flakes, and salt to a blender. Pulse for several seconds. Then use a spatula to push down ingredients from the side of the bowl and pulse again. Repeat until smooth.
    Cashews and other ingredients are in the bowl of a food processor.
  • Pour into a sealable container and stir in any add-ins you prefer. Cover and refrigerate for 30 minutes.
  • Serve over bagels or crackers. Or use it as an ingredient in other recipes that call for cream cheese. Store in the fridge for up to 5 days or freeze up to 1 month.

Notes

Preparing Cashews

Here are 3 ways to soak cashews:
  • Slow Soak — Cover with water and soak them 2 hours or up to overnight. Doing it this way keeps this recipe 100% raw.
  • Fast Soak Stovetop — Pour the cashews into a saucepan and cover with water. Bring the water to a boil over medium heat. Cover the pan and remove from heat and let them sit for 15 minutes.
  • Fast Soak Microwave — Pour the cashews into a bowl. Heat water in a pyrex measuring dish (with a handle) and heat for 2 minutes. The water should be hot. Pour the water over the cashews, and place a plate over the top. Let the cashews sit for at least 30 minutes until tender.

Nutrition

Calories: 114kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 100mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg