Cultured Cashew Cream Cheese

recipe Detail


I can’t believe I’m making this cultured cashew cream cheese, a vegan cheese spread, and I also can’t believe how well it came out, since it was my first try at plant-based cheese. But you’ll see—it even passes the bagel test. Made with soaked raw cashews, fermented until tangy, this spread is wonderfully creamy and tasty.


- 1 cup raw cashews

- 1 tablespoon lemon juice

- 1 tablespoon apple cider vinegar

- 1 teaspoon sea salt

- 1/4 cup water

- 1 tablespoon olive oil

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1/2 teaspoon dried dill

- 1/2 teaspoon dried parsley

- 1/4 teaspoon black pepper


1. Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse the cashews before using.


2. In a high-speed blender or food processor, add the soaked cashews, lemon juice, apple cider vinegar, sea salt, and water. Blend on high until smooth and creamy.


3. Pour the cashew cream cheese mixture into a clean glass jar. Add a lid and let it sit at room temperature for 24-48 hours to culture. The longer it sits, the tangier it will become.


4. After the cashew cream cheese has cultured, transfer it to a mixing bowl. Add the olive oil, garlic powder, onion powder, dried dill, dried parsley, and black pepper. Mix until well combined.


5. Taste and adjust the seasoning as needed, adding more salt or herbs as desired.


6. Store the vegan cultured cashew cream cheese spread in an airtight container in the refrigerator for up to 1 week.


7. Serve the cream cheese spread on your favorite bread or crackers, or use it as a dip for vegetables. Enjoy!

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