Conversion Pixel
Skip to content
Vegan Cashew Pulp Cream Cheese spread on a bagel

Cashew Cream Cheese

Soak: 4 hours, Prep: 15 minutes, Culture: 36 hours

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

Servings: 2 ½ cups


  • 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
  • juice of ½ lemon
  • 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 for extra cheese flavor


Step 1

Place cashews in a medium bowl and soak for a minimum of four hours or overnight.

Step 2

Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs.

Step 3

Blend until very smooth, scraping down the sides with a spatula.

Step 4

With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.

Step 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.

Step 6

Store in an airtight container in the refrigerator for up to 1-2 weeks.