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Vegan Cashew Cream Cheese

Cashew Cream Cheese

Nadine Horn and Jörg Mayer
This recipe  makes about 1 cup of cream cheese. A serving size is 2 tablespoons
Prep Time 20 mins
Total Time 20 mins
Course Condiment
Cuisine American
Servings 16 servings
Calories 79 kcal


  • 1 cup (150 g) raw cashews
  • ½ cup (120 g) plain soy yogurt
  • ¾ teaspoon salt
  • Fresh lemon juice


  • Soak the cashews in water overnight (8 hours) in a covered container in the fridge.
  • In the morning, drain the cashews, rinse, and drain again. Place the cashews, yogurt, and salt in a food processor or high-speed blender and process until smooth.
  • Transfer to a small bowl or jaw and cover. Refrigerate for at least 24 hours to ripen.
  • To serve, add lemon juice to taste.


Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com


Calories: 79kcal