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How to Make Cashew Cream Cheese

If you’re dairy-free one of the foods you may miss the most is cream cheese. As luck would have it, I’m going to show you how to make cashew cream cheese out of (you guessed it) cashews.

how to make cashew cream cheese

Cashew Cream Cheese

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Have you ever tried a cashew-based cheese before?

It’s trending. It’s all over Pinterest, Facebook shares, and I have seen it pop up at the grocery stores and restaurants.

cashews soaking in water overnight for cheese
Cashews soaking in water to soften

That being said, it’s super easy to make and tastes fantastic. No wonder it’s popular.

With dairy intolerances on the rise and people learning about their food intolerances through elimination diets like the Whole30, more and more people are looking for healthier alternatives for cheese so they don’t have to give it up.

What do you need to make Cashew Cheese?

The best part about homemade cashew cream cheese is that you probably have everything you need to make it!

You’ll need:

  • A medium bowl.
  • Either a high powdered blender or food processor.
cashews in a food processor to make cheese

You will want a decent blender/processor as it does need to work a bit and you don’t want the motor to burn out. Here are the brands I have personally used and recommend:

How long does cashew cream cheese last?

The cashew cream cheese will last, covered, in the fridge for about 4-5 days to be safe.

I like to store the cream cheese in a mason jar, but any airtight container works.

cashew cream cheese in a food processor bowl

Can you freeze cashew cream cheese?

I’ve never tried it personally, but after a quick Google search, it appears you can.

The recommendations seem to depend on how you store it. If you have it airtight, it looks like you can freeze it for up to 6 months, but if you’re tossing it in a resealable container, I would recommend 3-4 months.

Let it thaw in the fridge, give it a stir and taste test. You may have to add a little extra lemon juice.

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Cashew Cheese Add Ins

There are so many add ins and mix ins to add to this cream cheese to make a whole new recipe. I have a few coming your way but here are some ideas:

  • Fruit for a sweet spread or dip
  • Cocoa
  • Cinnamon
  • Roasted garlic and herbs
  • Everything But The Bagel Seasoning
  • Chili and cumin powders
  • Your favorite herbs
  • Onions or shallots
  • Lemon
  • Dill

The options are truly endless.

How to make cashew cream cheese

You are going to love how easy this is!

You’re going to simply soak cashews overnight, so they soften. Rinse them and then add them to your high powered blender or food processor. Add some flavor and blend until smooth.

That’s basically the gist of it.

close up of smooth cashew cheese

How to speed up the soaking process

If you don’t want to soak the cashews overnight I have two options for you:

Pour hot water over the cashews

You’ll still have to let them soak for 3-4 hours, but if you pour hot water over the cashews it will speed up the time.

Boil the cashews

Add the cashews to a saucepot and boil for 10 minutes. This is great for when you’re short on time.

More recipes you’ll love

If you like this recipe, be sure to explore others here on Randa Nutrition. Here are some of my favorites:

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Quick note: the nutrition calculator is having a moment. 1 cup is 717 calories (and information listed below).

2 tbsps would be: 90 calories, 5g carbs, 3g protein, 7g fat, 0.5g fiber.

Ultimate Portion Fix container counts: 2 tbsps is 1 blue.

close up of smooth cashew cheese
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Cashew Cream Cheese

This homemade cashew cream cheese is a smooth and creamy dairy free recipe. Made with cashews, lemon juice, and salt. It's simple and quick.
Course Side Dish
Cuisine American
Keyword cashew cream cheese, cashews, dairy free, vegan
Prep Time 12 hours
Total Time 12 hours
Servings 2 cups
Calories 717kcal

Ingredients

  • 2 cups raw cashews
  • 2 tbsps lemon juice fresh is best
  • 1 tsp sea salt
  • 1/4 cup water

Instructions

  • In a bowl, add the cashews and pour water over top to where it covers them. Let soak overnight. *, see notes on how to speed up the process.
  • Once the cashews are ready, rinse them and add to your food processor/high powered blender. Add the lemon juice and sea salt.
  • Process and slowly pour the water in to thin it out a bit. Start with less, and you can always add more until it's the consistency you desire. This takes about 3-5 minutes.
  • Store in a glass mason jar or storage container.

Video

Notes

If you have a large food processer, stick to the recipe but if you have a blender you can half it. I had to use more as my processor had a large bowl.

How to speed up the soaking process

If you don’t want to soak the cashews overnight I have two options for you:
Pour hot water over the cashews
You’ll still have to let them soak for 3-4 hours, but if you pour hot water over the cashews it will speed up the time.
Boil the cashews
Add the cashews to a saucepot and boil for 10 minutes. This is great for when you’re short on time.
 
Ultimate Portion Fix container counts: 2 tbsps is 1 blue.

Nutrition

Serving: 1cup | Calories: 717kcal | Carbohydrates: 40g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Sodium: 1180mg | Potassium: 851mg | Fiber: 4g | Sugar: 8g | Vitamin C: 6mg | Calcium: 48mg | Iron: 9mg
Tried this recipe and love it? Share a photo on IGTag me at @RandaDerkson

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