Cashew Cream Cheese

This cheese is so versatile! It's a great addition to your favorite salads or for use at any time when you would normally use regular cheese.

Makes: 1 bowl


(use organic ingredients where possible)

  • 2 cups cashews, soaked in water for at least 2 hours
  • 1 clove garlic
  • 1 lemon, juiced
  • 1 tbsp nutritional yeast (optional)
  • 3 tbsp water
  • 1 tsp celtic salt
  • 1 probiotic capsule (optional)


  1. Drain water from the cashews.
  2. Place cashews, along with all other ingredients, into a high-speed blender. Blend until smooth, stopping occasionally to scrape down the sides of the blender, if necessary.
  3. Add more water, 1 tablespoon at a time, if needed.
  4. Once it is smooth and creamy, place in an airtight container in the refrigerator until ready to use.


  • This cheese is so versatile and is great to add to recipes. You can turn an ordinary pasta sauce (raw or cooked) into a creamy pasta sauce by stirring through a large dollop of cream cheese.
  • If you eat baked potatoes, add some of this delicious cream cheese before your other toppings. Add a little water to turn it into an instant vegan mayonnaise for coleslaw. It also makes a great spread on raw crackers with sliced avocado and tomato.
  • Lasts up to 2 weeks or more in the fridge.
Audio Languages: English
Subtitles: English