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Cashew Cream Cheese

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Cashew Cream Cheese

an over view of Cashew Cream Cheese which is raw and vegan

raw / vegan / gluten-free

I find cream cheese to be an interesting food…  it can taste subtly smooth and richly complex at the same time. When I think back to when I used to eat traditional dairy-based cream cheese, I  find it difficult to put my finger on what it tasted like.  Was I detecting a hint of sweetness or a slight savoriness… or both?

This recipe is a super delicious cashew-based, dairy-free cream cheese.  And you don’t have to be vegan or lactose intolerant to enjoy it!    There are, however, a few simple techniques that you need to exercise.  For starters, you can make a quick-eat-right-away version, or you can take a few days and ferment it with the addition of probiotics.  This is the quick version.

To obtain a cream cheese-like texture, the cashews need to be soaked, which causes them to swell up and soften. Through this process, the phytic acid will be reduced (making it easier to digest) and it makes it possible to reach that silky- smooth mouth-feel.

It is good to know that when blending them, you want to use as little water as possible but you will need enough to keep the blades moving.   I recommend adding 1/4 cup in the beginning and add 1 Tbsp at a time until the blades move freely.   To get that velvety smooth texture you really need a high-powered blender like a Vitamix or Blendtec.   You can still make it without such a blender it just won’t be as smooth.

The great thing about creating this cream cheese is that you can incorporate this simple base into other recipes by adding herbs and/or spices. Or, you can use this thick cream cheese as a base for more assertive applications, such as a savory torte with relish, pesto, or tapenade.  I will share some recipe ideas with you below.

The lemon juice used in the recipe is to help create that “tang” taste that cream cheese has.  And as I mentioned above, fermenting/culturing it will give it that flavor as well as increasing the nutrients, but that is for another post.  The nutritional yeast adds a slight hint of cheesiness, if you can’t eat this ingredient, it can be omitted.  I should also mention that if you wish to break this recipe up and use it to create several flavor profiles, I would mix it all together but without the onion granules.  Then you can use it in sweet-tasting recipes as well.

Nutritional Data

Whole recipe — Calories 1,695 / Fat 127 g / Carb 83.4 g / Fiber 40.2 g / Protein 62.7 g

Per Tablespoon — Calories 35.3  / Fat 2.6 g / Carb 1.7 g / Fiber 0.8 g / Protein 1.3 g

a close up Cashew Cream Cheese which is raw and veganIngredients:

Yields 3 cups or 48 (1 Tbsp) servings

  • 2 1/4 cups raw cashews, soaked 2+ hours
  • 2 1/2 Tbsp fresh lemon juice
  • 2 Tbsp nutritional yeast
  • 1 tsp onion granules


  1. Place 5 cups of water in a large bowl and add the cashews.  Soak for at least 2 hours.
  2. After soaking the cashews, drain and discard the soak water.  Place the cashews in a high-powered blender.
  3. Add the lemon juice, nutritional yeast, and onion granules.  If using the cashew cream for something sweet, omit the nutritional yeast and onion granules.
  4. Blend on high until the cream cheese is smooth and creamy.  Depending on the blender, this can take anywhere from 1-3 minutes.
  5. Store in an airtight container in the fridge for 3-5 days.
  6. Serve with bread or crackers, or use as you would any other flavorful cream cheese.



raw vegan Cashew Cream Cheese displayed with antique dishes


23 thoughts on “Cashew Cream Cheese

  1. Alice says:

    Hi Amie Sue, Thanks for this great simple cheese recipe. I’ve been getting adventurous and using probiotics to make fermented cashew cheese and I am really loving it. I finally have found raw, sprouted, tahini, so I can start making some of your great vegan cheese recipes which I’ve wanted to do for some time. I’ll let you know how it goes. Thanks again. Alice

    • amie-sue says:

      You are so welcome Alice. I am so happy to hear that you are branching out and testing new avenues within the raw/vegan world. I am so excited for you. Have fun with it and please do keep in touch. :) Blessings, amie sue

  2. Suzanne says:

    I am searching for a recent recipe and it is with Kojac flour using nutritional yeast and almond flour. Please help! I cannot find it with search or looking through the recipes.

  3. Kathleen says:

    When I bought my nuts I soaked them and then dehydrated them. If I use then in this recipe do I soak them again, if so, how long.

    • amie-sue says:

      I do that too Kathleen. For this purpose, I will advise you to soak them because it will soften the cashews so they blend ultra creamy. :) Great question. Have a blessed day, amie sue

  4. Jean says:

    I have just come across your delightful page and will be following it from now on, thank you for all your effort and for such delightful recipes.


    • amie-sue says:

      Thank you Jean. I appreciate your warm and kind message tonight. Many blessings and I hope to hear from you in the future. Many blessings! amie sue

  5. […] Autor receptu a fotografie: Amie Sue, https://nouveauraw.com/raw-recipies/condiments/raw-cashew-cream-cheese/ […]

  6. oliver says:

    I was wondering if you’ve used sun biotics probiotics to use in the cheese recipes

  7. Eveliene says:

    I ‘m so very sorry that we now have to pay for prescriptions that were there. I was a big fan of this site but can not afford it and unfortunately lost all my favorites recipes now . Had bought a lot of ingredients for these recipes like stevia drops and probiotic cheese . Waste of my money. We wish you all the best and hope that people will continue to enjoy many of your site.

    • amie-sue says:

      Good morning Eveliene,

      I am sorry that you feel that way. You don’t have to stop enjoying my site. Don’t forget that I have 100+ free recipes here for you. Plus you don’t have to sign up for a year. You can join up for a month here and there when you can afford $5.99 and cancel any time. I think that is pretty do-able if you find my site worth that. Many blessings, amie sue

  8. Patti says:

    Hi Amie Sue, I made your Brie with peppercorn cheese a few months ago when your recipes were free. If I join monthly or yearly will that recipe along with your others be available? If I join annually is the year from the date I join to that same date the next year or from January-December? Thank you !

    • amie-sue says:

      Good afternoon Patti,

      To learn more about what you get with the membership program, please click here: https://nouveauraw.com/culinary-journey-with-amie-sue/.

      But to quickly answer your questions…

      Q – If I join monthly or yearly will that recipe along with your others be available?

      A – Yes, ALL recipes and posts are open to paid members

      Q – If I join annually is the year from the date I join to that same date the next year or from January-December?

      A – Yes, when you join annually, it will expire 1 year from the day you join.

      Have a wonderful evening, amie sue

  9. Angie Sist says:

    beautiful … I can’t wait to make this ♥ and I shared it at https://naturegodsgardenofeden.blogspot.com/p/recipes-vegan.html

  10. M.S says:

    Great afternoon to you Amie Sue,
    Do you add water or milk to this recipe?

    I intend to make this today and wondered about the water.

    Have a Blessed day!

    • amie-sue says:

      Good morning M.S,

      I did not add water but if you feel it needs to be thinned out, you can use either to do so. The combination of soaked cashews and a high-powered blender created this lovely texture. I hope you enjoy the recipe. blessings, amie sue

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