MAKES 1 cup (270 g)

PREP TIME: 5 minutes, plus 12 hours to soak cashews


If you can eat the real thing, I’m jealous. Sadly, for us “dairy-afflicted” folk, this is as close to real cream cheese as we’ll ever get. But for real, this dairy-free version isn’t a bad substitute at all. And of course, if dairy doesn’t affect you, have at it!

1 cup (130 g) raw cashews

¼ cup (60 g) unsweetened plain dairy-free yogurt

2 tablespoons apple cider vinegar

2 teaspoons nutritional yeast

¾ teaspoon onion powder

½ teaspoon finely ground sea salt

¼ teaspoon garlic powder

2 tablespoons sliced fresh chives

  1. Place the cashews in a 12-ounce (350-ml) or larger sealable container. Cover with water. Seal and place in the fridge to soak for 12 hours.
  2. Once the cashews are ready, drain and rinse them, then place in a food processor or blender along with the remaining ingredients, except the chives. Blend on high until smooth.
  3. Transfer to a 12-ounce (350-ml) or larger airtight container. Stir in the sliced chives. Set on the counter for an hour before serving to allow the flavors to meld.

STORE IT: Keep in the fridge for up to 5 days.


Use a yogurt that is not coconut-based.

Per tablespoon, made with coconut yogurt:

calories: 55 | calories from fat: 37 | total fat: 4.1 g | saturated fat: 0.8 g | cholesterol: 0 mg

sodium: 62 mg | carbs: 3.2 g | dietary fiber: 0.5 g | net carbs: 2.7 g | sugars: 0.5 g | protein: 1.5 g

FAT : 67%
CARBS : 23%