Quick and straightforward vegan cashew cream cheese made with 3 ingredients: raw cashews, coconut oil and lemon juice. Use it as a spread, or in no-bake recipes that call for traditional cream cheese!

Cashew Cream Cheese Made Straightforward

I have a go-to recipe to share today, one that will make the holidays especially straightforward and satisfying. Who doesn’t want that? It’s my quick and straightforward, plant-based cream cheese!

It’s reliable as a spread for bread, crackers, and bagels. But it can also be used to make all kinds of no-bake appetizers and desserts–the kind that call for traditional cream cheese, such as cheesecake, cheeseballs, and cream cheese chocolate truffles–for the holidays and beyond.

Vegan Cashew Cream Cheese Benefits

This satisfying and versatile vegan cheese is all of the following and so much more:

Vegan (egg-free, dairy-free)
Gluten-free
Grain-free
Paleo
Versatile
Quick & straightforward to prepare

Ingredients for Straightforward Vegan Cashew Cream Cheese

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make the cheese, you will need:

raw cashews
refined coconut oil
fresh lemon juice

To keep the flavor of the cream cheese neutral, opt for refined coconut oil (it has no scent). Coconut flavor is satisfying ifthe plan is to use the cream cheese in a sweet recipe, but not necessarily ideal for spreading on bagels :).

I recommend adding 1/2 teaspoon of fine sea salt, too, but it is your call regarding how much to add, or whether you wish to add it at all.

You can also add 1 to 2 teaspoons of nutritional yeast for an additional umami-cheesey flavor.

Step By Step Instructions

Note that the complete instructions are also in the recipe card below.

Back to the recipe! It’s straightforward.

Step One: Quick-Soak the Cashews

Soak the cashews in boiling water for about 20 minutes. The cashews will be very soft after this brief soak. Drain off the water.

Step Two: Blend the Cashews

Add the drained cashews, coconut oil and lemon juice to a high-speed blender and blend away!

Be patient with the blending. It will look like there is not enough liquid in the first minute or two. But keep at it. Stop and scrape the blender sides and bottomoften. Soon, the creaminess of the soaked cashews will meld with the lemon juice and coconut oil, producing a thick, smooth cheese.

Step Three: Season to Taste

Taste the cheese and adjust the salt and lemon juice to taste. The cream cheese is ready to use as a spread, although it is reliable when chilled for several hours.

Alternatively, pack the cheese into container(s) or mold(s) and refrigerate for at least 4 hours.

Once cold, the cream cheese will hold the shape of the mold, but will still be soft enough to spread.

I’ll be posting some straightforward vegan cream cheese Holiday eats and treats in the weeks to come. Until then, enjoy this delectable cheese any way you choose.

FAQ

How Should the Vegan Cashew Cream Cheese Be Stored?

Store the cream cheese in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.

Long-Soak or Quick-Soak the Cashews

If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).

Do I Have to Use Coconut Oil?

If you want the cream cheese to be firmly set, coconut oil is necessary.

The coconut oil–which becomes solid when cold–helps to set the cream cheese and give it a firm-smooth texture. Subbing an oil that remains liquid when cold will result in a very soft cream cheese.

Any Alternatives for the Lemon Juice?

Apple cider vinegar (or any other light-colored, mild vinegar) can be used in place of the lemon juice. Take a look at my recipe notes regarding how much to add.

More Satisfying & Straightforward Vegan Cheese Recipes to Try:

Cashew Cheddar Cheese
Chickpea Flour Feta Cheese
Chickpea Flour Cheddar Cheese
Vegan Parmesan Cheese
Vegetable Nacho Cheese Dip
Vegan Cashew Boursin Cheese
Chickpea Flour Queso
Chipotle Cheese Bread Bites

Straightforward Cashew Cream Cheese {vegan, paleo}

Ingredients

8 ounces raw cashews (about 2 cups)
1/4 cup refined coconut oil , melted
3 tablespoons freshly squeezed lemon juice
Optional: 1/2 teaspoon salt more or less to taste
Optional: 1 to 2 teaspoons nutritional yeast

Method

Place the cashews in a large glass bowl. Add 4 cups (1 L) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
In a high-speed blender process the cashews, coconut oil , lemon juice, salt and (optional) nutritional yeast .
Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth and creamy-looking (be patient, this will take a good amount of stopping, starting, and scraping—at least 3 to 5 minutes).
Pack the cheese into an airtight storage container. If planning to mold the cheese, pack it in 2 rectangular dishes that have been lined with plastic wrap; firmly enclose with the wrap. Refrigerate at least 4 hours until cold and firm.
Use the cream cheese as a spread or in no-bake recipes of all kinds that call for cream cheese.

Notes

Storage: Store the cheese in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended. Lemon Juice Sub: 2 tablespoons of apple cider vinegar + 1 tablespoon of water can be used in place of the lemon juice. Overnight Soaking: If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).