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Cashew Cream Cheese [Vegan, Gluten-Free, Oil-Free]

Written by Ali Donahue
Cashew Cream Cheese [Vegan, Gluten-Free, Oil-Free]

Introducing your new favorite addition to plant-based brunch. This cashew cream cheese is perfect on whole wheat toast, smeared on MamaSezz raw, savory bread, or served as a veggie dip. It's got only 6 ingredients (including water) and it lasts in the fridge for up to 5 days so you can enjoy all week long. 

Servings:  5-6


1 cup raw cashews, soaked overnight 

2-3 TBSP water

1/4 cup of lemon juice

1 1/2 tsp apple cider vinegar 

2 TBSP nutritional yeast (gives the cashew cream cheese its "cheese" taste)

salt to taste 

* Optional: top with chopped herbs, chives, or your favorite veggies!


1. Soak cashews overnight, then rinse in colander, place in blender or food processor and blend with 2-3 TBSP water until smooth.

2. Add the remaining ingredients and blend until completely blended.

3. If you want a veggie cream cheese, you can add chopped herbs, chives, peppers, carrots, onions, etc. 

Want more plant-based recipes?

Join our 4-Week Plant-Based Challenge to get free recipes, menus, shopping lists, support from MamaSezz and other group members. 



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