Equipment
Ingredients
Cashew Base
- 200 g raw cashews, unroasted and unsalted
- 30 ml lemon juice, freshly squeezed
- 15 ml apple cider vinegar
- 60 ml water
- 10 g nutritional yeast
- 3 g sea salt
- 2 g garlic powder
Fresh Herbs
- 5 g fresh dill
- 5 g fresh chives
- 5 g fresh parsley
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 116 kcal
- Protein
- 4 g
- Carbohydrates
- 7 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 120 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 147 mg
- Calcium
- 10 mg
- Iron
- 1.4 mg
- Magnesium
- 60 mg
- Phosphorus
- 121 mg
- Zinc
- 1.2 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 7 mcg
- Water
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the raw cashews in a heatproof bowl and cover them completely with boiling water (100°C/212°F). Let them soak for 1 hour to soften completely.
Drain the soaked cashews thoroughly and discard the soaking liquid.
Transfer the drained cashews to a high-speed blender. Add the lemon juice, apple cider vinegar, blending water, nutritional yeast, sea salt, and garlic powder. Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides with a spatula as needed.
Finely mince the fresh dill, chives, and parsley.
Transfer the blended cashew cream cheese into a mixing bowl. Add the minced herbs and fold gently with a spatula until they are evenly distributed.
Transfer the finished cream cheese to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the cheese to firm up to a spreadable consistency.
Chef's Notes
- For an even richer mouthfeel, you can blend in a tablespoon of refined coconut oil. It remains solid at fridge temperatures, mimicking the exact firmness of dairy cream cheese.
- Do not substitute the fresh herbs with dried herbs if possible. The fresh oils from the chives and dill provide a brightness that cuts through the rich cashew base.
- The lactic acid tang of real dairy is replicated here using a combination of lemon juice and apple cider vinegar. You can adjust the ratio to your taste, adding slightly more vinegar for a sharper bite.
- If you only have roasted cashews, you can use them in a pinch, but the final product will have a distinct nutty, toasted flavor rather than the neutral profile needed for a true cream cheese replica.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent absorbing other fridge odors.
Freezer: 1 month — Texture may become slightly crumbly upon thawing. Bring to room temperature and stir vigorously or re-blend to restore creaminess.
Troubleshooting
The cream cheese is too thin and runny
Cause: Too much water was added during blending or cashews were not drained properly
Fix: Chill in the refrigerator overnight; it will naturally firm up as the cashew fats solidify. If still too thin, blend in 50g of melted refined coconut oil and chill again.
Prevention: Thoroughly drain cashews and only add water 15ml at a time during blending if the motor struggles
The texture is gritty instead of smooth
Cause: Cashews were not soaked long enough or blender is not powerful enough
Fix: Continue blending for another 2 to 3 minutes, giving the blender motor breaks if it gets too hot.
Prevention: Soak cashews in boiling water for a full hour, or overnight in cold water. Use a high-speed blender.
Cultural Context
Cream cheese is a staple of American cuisine, famously originating in New York in the late 19th century as a richer alternative to traditional soft cheeses. As plant-based diets have grown in popularity globally, chefs have adapted the high-fat profile of the cashew nut to replicate the spreadable, luxurious texture of traditional dairy cream cheese, allowing vegans and lactose-intolerant individuals to continue enjoying classic pairings like bagels and lox or creamy vegetable dips.
