Raw Vegan Cream Cheese

raw cream cheese


  • 2 cups raw cashews, soaked in water overnight, drain when ready to use
  • 1/2 cup water
  • 1 lemon, juiced
  • 2 teaspoons white wine vinegar
  • pinch of salt to taste
  • Optional: 1-2 teaspoons raw agave nectar to sweeten


  1. Add your soaked cashews & water to your blender and blend until smooth.
  2. Add in your lemon juice, vinegar, and salt and blend until fully incorporated.  Taste a little spoonful and adjust any seasoning as necessary.  If it’s too sour, add a teaspoon of agave at a time.
  3. Place in an air-tight container in your refrigerator (it will firm up the longer it is in!).
  4. Optional: add chopped fresh chives, sun-dried tomatoes, or fresh herbs for various cream cheeses! (it will keep for 2 weeks in your refrigerator…mine didn’t last long!)
  5. Enjoy eating whole!

raw cream cheese

It’s superb topped on my Carrot Cake Muffins!

carrot cake muffins


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