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Onion Cashew Cream Cheese (Oil-Free)

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!
Prep Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: plant-based, Vegan
Keyword: cashew cream cheese, vegan cream cheese
Author: Bree Sheree


  • Food processor


  • 1 cup cashews
  • ¼ cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • ¾ 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


  • 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.


This recipe makes approximately 1 cup of cashew cream cheese.
You can add an additional 2 tablespoons of water if you're having a difficult time getting your food processor to blend the cashews.
Store in a container. You can keep it in the fridge for about a week.