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Homemade Cashew Cream Cheese

Homemade Cashew Cream Cheese
Serves: 6
Cooking Time: 1 hour 5 minutes
Author: The Tofu Diaries


60g plain cashew nuts, soaked in hot water for at least an hour
1tbsp garlic-infused oil
1 tbsp lemon juice
1 tsp apple cider vinegar
Pinch of dried rosemary


  1. Soak cashews in hot water for 1 hour at least
  2. Drain the cashews and add into a high-powered blender
  3. Add the oil, lemon juice and apple cider vinegar.
  4. Blend until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water.
  5. Transfer to a small dish and sprinkle over the dried rosemary.
  6. Serve on a hot bagel with red onion marmalade or use as a substitute to cream cheese in any other dish!

Note: The garlic-infused oil can be substituted for one tablespoon of plain rapeseed or olive oil and one small crushed clove of garlic but the taste from the garlic will be stronger.