Raw Vegan Cream Cheese

9 Apr

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

10 Responses to “Raw Vegan Cream Cheese”

  1. Emily May 18, 2013 at 7:31 pm #

    could I use something in place of the white wine vinegar and achieve the same taste?

    • eatingwhole May 28, 2013 at 11:24 am #

      Of course, Emily! You can substitute with apple cider vinegar 🙂 .

  2. lurkylurky October 18, 2013 at 10:25 pm #

    This recipe looks great. Questions: how much water do you use to soak the cashews, and do you drain the cashews and discard the soaking water before blending?


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