Vegan Cashew Cream Cheese Spread

Some things are just too hard to give up. One of them being creamy, delicious cream cheese. Well, for those of us who are lactose intolerant or simply choose not to eat dairy because of its negative health affects, this recipe is just great. It has been adapted from Dr. Ben Kim’s website.

This will satisfy your craving for cream cheese. You can use it in whatever way you use regular cream cheese. Spread it on a bagel or toast for a delicious breakfast treat. Its texture is great and it lasts in the refrigerator for a couple of weeks.

Vegan Cream Cheese

With only 5 ingredients, it is pure, natural and easy to prepare.


  • 1 cup organic, raw cashews
  • 1 ½ tablespoons of extra virgin olive oil (first cold pressed is best)
  • 2 tablespoons of freshly squeezed, organic lemon juice
  • ¼ teaspoon of Himalayan sea salt
  • 1 tablespoon of water to blend (plus extra water when processing)


Add all ingredients and combine in a food processor. Blend until it has a smooth, creamy texture. I usually will let it process for several minutes. As it processes, slowly add a tablespoon at a time of water so that is reaches the consistency that you like best.

Get creative! Add some fresh herbs to the “cream cheese” if you like.

This is great as a spread on bread or fruit.

This recipes yields about 2 ounces of creamy “cheese.”

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