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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 (from cashew milk)
  • ¼ cup coconut milk (solid part from a can of coconut milk)
  • 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 traditional 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.

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