How to Make #GlutenFree Cashew Cream Cheese



"gluten free cashew  cream cheese"
Cashew cream cheese, topped with my #glutenfree homemade jam. What can be better?! The perfect comfort snack that won’t clog up your arteries.


I am almost amazed at how surprised people look when I tell them I am a vegan. Even more so, when people proceed to ask me “What do you eat?,” or “Is it hard being a vegan?” Look at the above photo (my homemade gluten-free fig jam and cashew cream cheese), that’s a typical midnight or comfort snack for us vegans!

I’m so excited to share my vegan cashew cream cheese recipe with you. It’s inexpensive. Super healthy. Gluten free. Won’t clog up your arteries, and best of all – no cows were hurt in the process!

So let’s get started. You’ll need:

  • 2 cups raw cashews, soaked in water for 8 hours and drained
  • 1/2 cup filtered water
  • 2 tablespoons plain and unsweetened yogurt (I try to stay away from soy products, so I opt for the almond milk yogurt – but that’s completely up to you)
  • pinch of salt


  1. Process the ingredients in a Vitamix (my favorite) or any high-speed blender. Put the water, cashews, nondairy yogurt, and salt. Process until smooth and creamy (you may need to occasionally stop and scrape down the blender jar and move the mixture down towards the blades).
  2. Culture the cheese… Transfer the mixture to a jar ( I use a mason jar, but any sterile glass jar or plastic jar with a tight lid will do).  Depending on which climate you live in, you’ll leave this jar out anywhere from 24 to 48 hours. The longer you leave it out, the tangier of a taste it will develop. You can start tasting it after 12 hours, until it reaches the flavor you prefer. Because I live in sunny South Florida, 24 hours is all that I need. I store this on the counter (not next to the oven!). TIP: Make sure you scrape the top, as it will develop a film which is not very tasty if mixed together. I did this the first time I made it, and it was not pleasant. EXTRA TIP: When the cream cheese has reached the consistency  you like (and flavor), scrape off the top, and mix before storing in the fridge. EXTRA, EXTRA TIP: Add in scallions, or chopped up green olives. I make several batches – one plain, one with chives, and one with green olives. I use the plain for snacks with toppings on them, and the chives and olive versions for toppings on toast.

ENJOY!! I’d love to hear from you. Please share below in the comment section and let me know who you liked this recipe.

"drained cashews"
After soaking the cashews, drain them well before placing in blender.

"cashews in blender"


"cashew cream cheese"
This is what the consistency should look like. Don’t worry if doesn’t look exactly like this (if it’s runnier it’ll just need to be left out on the counter longer). It’s now ready to be transferred to a glass jar for culturing.




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