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This cashew cream cheese is vegan and oil-free. It has a savory onion flavour that is perfect on a toasted bagel, with crackers, or as a veggie dip!
Since going vegan, I have realized how incredibly versatile cashews are! They are perfect for spreads, dips, and sauces (such as this plant-based cheese sauce). They have a fairly neutral taste, so they are great for achieving a creamy texture while mixing well with a variety of flavors.
This Vegan Cream Cheese Is:
- Creamy
- Smooth
- Whole Foods Plant-Based
- Oil-Free
- Savory
Ingredients
*Scroll down to the recipe card for quantities and instructions.
- Cashews
- Water
- Apple cider vinegar
- Lemon juice
- Onion powder
- Salt
- Chives
Optional Ingredients:
- Garlic powder
- Dried dill weed
- Ground black pepper
How to Make Cashew Cream Cheese
Making this vegan cashew cream cheese is super easy!
Step 1
In order to make this cream cheese nice and smooth, you’ll want to soak your cashews. Instead of soaking them for several hours at room temperature, you can use boiled water. I just boil water in my electric kettle, then pour it over the cashews in a bowl. Make sure the water covers the cashews completely, then place a plate upside down over the bowl. Leave for 20 minutes, then drain the water.
Step 2
Add all ingredients (except the chives) to a food processor and blend until smooth. This will likely require that you stop and scrape down the sides of the food processor several times. It will smooth out eventually.
Step 3
Chop the chives into small pieces and mix them into the cream cheese.
Optional Add-Ins
This cashew cream cheese has an onion flavor, but you can add to it if you’d like. Some other ingredients that I like to add are:
- Dill
- Ground black pepper
- Garlic powder
How to Use
This vegan cream cheese is great with many foods! Here are some ideas:
- Spread it on a bagel
- Spread it on toast
- Put it in a sandwich
- Spread it onto celery sticks
- Use it as a dip for other raw veggies (such as carrots, cucumber slices, bell peppers)
- Use it as a dip for crackers and chips
More Cashew-Based Recipes
Recipe
Onion Cashew Cream Cheese (Oil-Free)
Equipment
- Food processor
Ingredients
- 1 cup cashews
- ¼ cup water
- 1 tablespoon apple cider vinegar
- ½ tablespoon lemon juice
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 1-2 tablespoons chopped chives
Optional Add-Ins
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- Sprinkle ground black pepper
Instructions
- Start by soaking your cashews. The fastest way is to boil some water in a kettle, then pour it over the cashews in a bowl, covering them completely. Place an upside down plate over the bowl to trap the heat and leave for 20 minutes. Then drain the water.
- Place the soaked cashews in a food processor along with all ingredients except the chives.
- Blend until smooth. You will need to pause and scrape down the sides of the food processor several times to get a smooth texture.
- Chop the chives and mix them in.
Notes
Nutrition Disclaimer
Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.
Marcia
This is my favorite cheese! I sub miso for the salt, and add the garlic and pepper. We eat it often. Thank you.