Cashew Cream Cheese
Cashew Cream Cheese is a staple substitute in the vegan diet and it’s easy to make. By mixing in 1 tbsp of apple cider vinegar, you can closely approximate a cheese flavor. You can also mix in some nutritional yeast, which adds the cheese flavor to go with the texture.
Use this Cashew Cream Cheese in your cooking to replace ricotta or cream cheese. For ricotta, leave it a little chunkier. For cream cheese, blend it until it’s smooth and add a little extra water to thin it out. It’s also great as a sandwich spread and as a dip for your chips and veggies.
You’ll need to soak the cashews for 2 hours to make them soft. Plan accordingly!
Our Vegan Gluten Free Lasagna uses this as a ricotta substitute. Check out our vegan substitutes guide for other substitution ideas.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 2 cups | 5 min |
| Passive Time |
| 2 hours |
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Use this Cashew Cream Cheese in your cooking to replace ricotta or cream cheese. It's great as a sandwich spread and as a dip for chips and veggies.
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- 2 cups cashews raw, unsalted
- 1 tbsp lemon juice
- 1/2 cup water
- 1 tbsp apple cider vinegar
- Add the cashews to a mixing bowl and cover with water. Cover and let stand 2 hours to make them soft.
- Drain the cashews thoroughly in a colander.
- Pour the drained cashews into a blender. Add the lemon juice, apple cider vinegar and 1/2 cup water.
- Blend on high for 1 minute or until creamy. You can add additional water 1 tbsp at a time for a thinner consistency.
- You can use it immediately or refrigerate for up to 5 days.
Serving size varies depending on the recipe that calls for it. This makes about 2 cups of cashew cream.
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