Vegan Cashew Cream Cheese [GF, Oil-Free]

Thick and creamy vegan cashew cream cheese made with a handful of simple ingredients. Easy to make and so delicious!

5 from 2 votes

Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Lunch

Servings 2 cups

1 & 1/2 cups raw cashews
3 tbsp coconut cream canned unsweetened full-fat coconut milk, use the cream on top!
2 tbsp lemon juice
3 tbsp distilled white vinegar
1/2 tsp + 1/8 tsp salt plus more to taste if desired . I use Himalayan pink salt
1 tsp onion powder
3 or 4 tbsp chopped green onion or desired amount

First, boil your cashews. Add cashews and enough water to cover them to a pot. Cover with the lid, turn heat to high and bring to a boil. Once boiling, reduce the heat to medium, tilt the lid and boil for 20 minutes.
Once the cashews are done boiling, add them to a colander to drain. Rinse and set aside to cool.
Next, add all of your ingredients, MINUS the chopped green onions, to the food processor and pulse until smooth and creamy. Taste test and adjust vinegar if you want more tang (just be sure to add very small amounts SLOWLY).
Once you are happy with the taste and consistency, add chopped green onions to the food processor and pulse OR simply stir them in.
This will be warm, so I recommend refrigerating it for at least an hour before using as it will taste best when cold. This will get more creamy and thick as it sits in the fridge. Store the cream cheese covered in the fridge. Enjoy!

The recipe as written provides a nice tang, but adjust vinegar to your liking if you like a stronger tang.
FOR CINNAMON SUGAR VERSION: follow recipe as written except omit the onion powder and green onions, and add in 2 tbsp coconut sugar and 2 tsp ground cinnamon