Easy Cashew Cream Cheese {vegan, paleo}

4.87 from 23 votes

Easy Cashew Cream Cheese {vegan, paleo}

Quick and simple vegan cream cheese made with 3 ingredients: raw cashews, coconut oil and lemon juice. Use it as a spread or in no-bake recipes that call for traditional cream cheese!

Course: Plant-Based Cheese

Cuisine: American

Keyword: cheese, cream cheese, dairy-free, paleo, plant-based, soy-free, vegan, vegan cheese

Author: Camilla

Ingredients

8 ounces raw cashews (about 2 cups)
1/4 cup refined coconut oil, melted
3 tablespoons freshly squeezed lemon juice
Optional: 1/2 teaspoon salt more or less to taste
Optional: 1 to 2 teaspoons nutritional yeast

US Customary - Metric

Instructions

Place the cashews in a large glass bowl. Add 4 cups (1 L) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.
In a high-speed blender process the cashews, coconut oil, lemon juice, salt and (optional) nutritional yeast.
Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth and creamy-looking (be patient, this will take a good amount of stopping, starting, and scraping—at least 3 to 5 minutes).
Pack the cheese into an airtight storage container. If planning to mold the cheese, pack it in 2 rectangular dishes that have been lined with plastic wrap; firmly enclose with the wrap. Refrigerate at least 4 hours until cold and firm.
Use the cream cheese as a spread or in no-bake recipes of all kinds that call for cream cheese.

Notes

Storage: Store the cheese in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.

Lemon Juice Sub: 2 tablespoons of apple cider vinegar + 1 tablespoon of water can be used in place of the lemon juice.

Overnight Soaking: If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).

Nutrition