Home / Healthy Recipes / Dairy Free / Vegan Cream Cheese
12 February, 2016

Vegan Cream Cheese

Posted in : Dairy Free, Gluten Free, Paleo, Spreads, Sugar Free, Vegan on by : Delinger


    • 2 cups organic raw cashews
    • 4 cups filtered water for soaking + ½ cup more for blending
    • 1/3 cup of freshly squeezed organic lemon juice
    • 1 ½ tablespoons of nutritional yeast
    • ½ teaspoon of sea salt


  1. Soak the cashews in a bowl for 4 hours or overnight within the fridge.
  2. Place the drained cashew,  ½ cup of filtered water, lemon juice white  nutritional yeast , and sea salt into your high performance blender. Secure the lid. Switch the power on from low to high. Process for about 40 secs or until smooth.
  3. If the mixture looks more like cashew butter than spreadable cream cheese you might need to add a tablespoon of water and blend again.
  4. Serve immediately!

It can be kept in the fridge for a week, or in the freezer for up to 4 months.

vegetarian , vegan ,gluten free , st patrick’s Day , dairy free ,picnic ,paleo , sugar free