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Cashew Cream Cheese

Next time you’re craving cream cheese, try this delicious dairy-free Cashew Pulp Cream Cheese. It’s perfectly spreadable and pairs great on bagels and gluten-free seed crackers!

Servings: 2 ½ cups
Time: 15 mins active, 40 hours inactive

a bowl of vegan Cashew Cream Cheese and some crackers


  • 1 cup Cashews, soaked
  • 1 cup Cashew pulp
  • ¼ cup Coconut milk (solid part)
  • 1 tsp Apple cider vinegar
  • ¼ cup Water
  • ½ Lemon (squeezed juice)
  • Probiotic powder from 2 capsules or 2 tbsp of probiotic plant-based yogurt
  • Salt and Pepper
  • Optional: chives, dill etc.
  • Optional: 1 tbsp nutritional yeast flakes for extra cheese flavor


  1. Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
  2. Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs.
  3. Blend until very smooth, scraping down the sides with a spatula.
  4. With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.
  5. Let sit out on the counter (unrefrigerated) for about 36 hours to give it the tangy flavor of a dairy cream cheese. If you don’t want to wait that long, add 2 tbsp of plant-based probiotic yogurt instead of the capsules and enjoy after cooling in the refrigerator.
  6. Store in an airtight container in the refrigerator for up to 1-2 weeks.