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Cashew cream cheese

Cashew Cream Cheese (VG, GF)

Missing cream cheese since going vegan or dairy free then look no further. Whip up this super simple and delicious vegan alternative to cream cheese. Perfect for spreading on a bagel or using as a dip. You will wonder how you ever lived without it. Gluten free and vegan 
Course dips, sides
Cuisine GF, VG
Keyword Cashew cream cheese
Prep Time 5 minutes
Soaking time 6 hours
Total Time 5 minutes
Servings 10
Calories 123 kcal
Author emma


  • 200 grams Raw unsalted cashews
  • 4 tbsp Nutritional yeast
  • 1/2 small Lemon
  • Salt and pepper to taste
  • 250 ml water


  1. Place cashews in a jug and cover with enough water to submerge them. Place in fridge and leave to soak for at least 6 hours or overnight 

  2. Drain and rinse cashews. Then add cashews and remaining ingredients to a high speed blender or food processor. 

  3. Blend everything together until you have a smooth spreadable consistency. Adjust seasoning to taste, 

  4. Store cashew cream cheese in an air tight container in the fridge for up to a week,

Recipe Notes

Macros for 1/10 of theĀ  cashew cream cheese is 8,7f 6.7c 4.6p