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.
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.
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!
- A medium bowl.
- Either a high powdered blender or food processor.
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:
- Ninja Blender
- Vitamix (I have used this in the past and it works but you need to work in batches).
- Cuisinart Food Processor (what I used for this recipe).
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.
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.
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
- Roasted garlic and herbs
- Everything But The Bagel Seasoning
- Chili and cumin powders
- Your favorite herbs
- Onions or shallots
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.
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.
Cashew Cream Cheese
- 2 cups raw cashews
- 2 tbsps lemon juice fresh is best
- 1 tsp sea salt
- 1/4 cup water
- 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.