This homemade dairy-free cashew cream cheese is unbelievably rich, creamy, and spreadable, with that classic tang and no dairy in sight. Blended raw cashews, dairy-free yogurt, and a few pantry seasonings turn into a smooth spread you will want on everything. Whether you are dairy-free or just curious, it is worth every minute of the soak.
Craving that classic cream cheese tang without the dairy? You’ve come to the right place! This homemade cashew cream cheese is unbelievably rich, creamy, and spreadable. It’s so good, you’ll be slathering it on everything from morning bagels to your favorite crackers. Whether you’re dairy-free or just looking for a delicious plant-based spread, this recipe is a game-changer.
Ingredients
• MAKES: 1 cup (240 ml) / 270 gPREP TIME: 5 minutes, plus 12 hours to soakCOOK TIME: —
• 1 cup / 130 g (4.6 oz) raw cashews
• ¼ cup / 60 g (2.12 oz) unsweetened plain dairy-free yogurt
• 2 tablespoons (30 ml / 1 fl oz) apple cider vinegar
• 2 teaspoons nutritional yeast
• ¾ teaspoon onion powder
• ½ teaspoon finely ground sea salt
• ¼ teaspoon garlic powder
• 2 tablespoons (30 ml / 1 fl oz) sliced fresh chives
Instructions
1. Place the cashews in a sealable container, cover with water, and refrigerate to soak for at least 12 hours.2. Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor along with the dairy-free yogurt, apple cider vinegar, nutritional yeast, onion powder, sea salt, and garlic powder.3. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.4. Transfer the cream cheese to an airtight container and stir in the sliced fresh chives.5. For the best taste, let it rest on the counter for an hour before serving to allow the flavors to meld.
Nutritional Information
• Per tablespoon, made with coconut yogurt:Calories: 55Total Fat: 4.1 gSaturated Fat: 0.8 gSodium: 62 mgCarbohydrates: 3.2 gDietary Fiber: 0.5 gSugars: 0.5 gProtein: 1.5 g (0.05 oz)
Pro Tips
• In a hurry? Cover the cashews with boiling water and let them soak for just 30 minutes instead of overnight.
• For the smoothest possible cream cheese, use a high-speed blender. If using a food processor, you may need to blend for several minutes, scraping down the sides frequently.
• Customize your spread by swapping chives for other fresh herbs like dill or parsley, or add a pinch of smoked paprika for a smoky flavor.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
FAQ
Q: Do I have to soak the cashews for 12 hours
A: For the best results, soaking for 12 hours is recommended. However, if you are in a hurry, you can do a quick soak by covering the raw cashews with boiling water and letting them sit for just 30 minutes before proceeding with the recipe.
Q: Can I make this without a high-speed blender
A: Yes, you can use a food processor. For the smoothest possible cream cheese, you may need to blend for several minutes and scrape down the sides of the processor frequently to ensure all the cashews are fully incorporated.
Q: How long does homemade cashew cream cheese last
A: Store your homemade cashew cream cheese in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Q: Can I change the flavor of this cream cheese
A: Absolutely! This recipe is easy to customize. You can swap the chives for other fresh herbs like dill or parsley, or add a pinch of smoked paprika for a smoky flavor.
Pro Tips
- Soak the raw cashews in water in the refrigerator for at least 12 hours. In a hurry? Cover them with boiling water and soak for just 30 minutes instead.
- A high-speed blender gives the smoothest possible cream cheese. If you use a food processor, blend for several minutes and scrape down the sides frequently to fully incorporate every cashew.
- Customize the flavor: swap the chives for other fresh herbs like dill or parsley, or add a pinch of smoked paprika for a smoky variation.
- For the best taste, let the finished cream cheese rest on the counter for about an hour before serving so the flavors have time to meld.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Do I really have to soak the cashews for 12 hours?
A 12-hour soak gives the best results. If you are pressed for time, cover the raw cashews with boiling water and let them soak for just 30 minutes before blending.
Can I make this without a high-speed blender?
Yes, a food processor works. Blend for several minutes and scrape down the sides frequently to make sure all the cashews are fully incorporated.
How long does homemade cashew cream cheese last?
Stored in an airtight container in the refrigerator, it stays fresh for up to 5 days.
Can I change the flavor of this cream cheese?
Absolutely. Swap the chives for fresh dill or parsley, or add a pinch of smoked paprika for a smoky twist.
Recipe card below.
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Homemade Dairy-Free Cashew Cream Cheese
Ingredients
Method
- Place the cashews in a sealable container, cover with water, and refrigerate to soak for at least 12 hours. 2.
- Drain and rinse the soaked cashews.
- Add them to a high-speed blender or food processor along with the dairy-free yogurt, apple cider vinegar, nutritional yeast, onion powder, sea salt, and garlic powder. 3.
- Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. 4.
- Transfer the cream cheese to an airtight container and stir in the sliced fresh chives. 5. For the best taste, let it rest on the counter for an hour before serving to allow the flavors to meld.
- In a hurry?
- Cover the cashews with boiling water and let them soak for just 30 minutes instead of overnight.
