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Cashew Cream Cheese
gluten free
lactose free

This is a classic cashew cream cheese, you’ll be surprised of the taste, it’s creamy, a vegan friendly option to cheese. You can use this as a pizza topping, or a delicious dip with some crudités, spread it on a cracker with some slices of avocado and cherry tomatoes. It’s so finger-licking good, you might want to restrain yourself for eating the entire bowl, it’s quite calorie dense from the cashews, but it’s also nutrient dense.

This recipe yields about 1 ½ cups.  After the cashew cheese is chilled it will thicken and it will be easier to spread.

Soak the cashews for a day before making the cream cheese.

You can hold it up to 7 days in the fridge.

Prep time: 10 mins
Total time: 10 mins

Serves: 12

Nutritional information:

Serving size: 2 tbsp
Calories: 77 kcal
Fat: 4 g
Carbs: 5 g
Fiber: 1 g
Protein: 3 g


  • 1 cup raw cashews (soaked)
  • ¼ cup filtered water
  • ¼ cup nutritional yeast
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp dijon mustard
  • himalaya salt and pepper to taste


  1. Add all your ingredients into your high-speed blender or Vitamix if you have one and blend until thick and creamy.
  2. It will be the consistency of thawed or stirred cream cheese.
  3. This will further harden after it has been chilled.
  4. Store in the fridge for up to 5-7 days
  5. Don’t eat too much!

About The Author


Hi everyone, I'm Dagmar and I'm born in Belgium, at 27 I moved to the south coast of Spain, initially just for 6 months, however 22 years later, I'm still here. I have a big passion for animal welfare. I have 3 dogs and a cat, all rescues. In September 2015, I turned vegetarian and over the course of that year, I have leant more and more towards veganism. My aim is to eat as 'clean' as possible.

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