This vegan Cashew Cream Cheese recipe is a fantastic alternative for vegans who love cream cheese. You can vary this recipe according to your taste.

Serves: 2 people

Time: 12 hours soaking time, 15 minutes preparation time, about 2 hours cooling time in fridge


150 g (1 cup) raw cashew nuts, soaked in water overnight
1 tablespoon lemon juice (or to taste)
½ tablespoon olive oil
¼ teaspoon salt
pepper to taste
1 tablespoon chives
1 tablespoon cress
4 kale leaves
optional: 1 teaspoon yeast flakes
1/2 cucumber, diced
6-8 cherry tomatoes, cut in half
2 handfuls of alfalfa sprouts


Leave the raw cashews to soak in water overnight.

Then drain the cashews and blend them in a high-speed blender or food processor until smooth. This takes only a few minutes.

Next add the lemon juice, olive oil, salt, pepper and yeast flakes and continue to blend until everything is well mixed.

Move the mix into a bowl and add the chives and cress.

Leave in the fridge for a couple of hours before serving.

Spread some raw cheese on the kale leaves and prepare the dish with cucumbers, tomatoes and alfalfa sprouts.

Keeps in the fridge for 4-5 days.


Try the cream cheese with horseradish!


This recipe yields about 200 gram. If you’re using a large size blender or food processor, you might want to make a larger batch to ensure that the ingredients fill up the bowl or blender sufficiently for adequate blending. You’ll get a rather large batch, but the good news is that you can freeze it for long term storage.