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Vegan Cashew Cream Cheese


  • 1 ½ c raw cashews, soaked overnight
  • 1/2–3/4 cup water
  • 3 tbsp plain hummus
  • 1 tbsp oil (I used safflower oil)
  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar*
  • 1/2–2 tsp fine sea salt (3/4 tsp was fine for me)


  1. Blend drained cashews and water in Vitamix until smooth. Add the rest of the ingredients and blend until smooth. Cover and refrigerate until cool.

  2. *I can't stand vinegar. When I made this the first time, I used the ingredients as they were in the original recipe and made a savory dish. The vinegar flavor was extremely overpowering to me, and I couldn't even eat it. Next time I will completely omit the vinegar. Also, if I use the cream for something sweet, perhaps I will use homemade hummus without garlic, as the garlic flavor does come through.

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