Tulo

Dairy-Free Cream Cheese Recipe

A small glass jar of pale ivory cashew-based cream cheese with a butter knife swirled through the smooth surface, set on a wood board next to lemon halves and a scattering of raw cashews.
Photo by Nataliia Zhytnytska on Pexels

Soaking raw cashews until soft lets them blend into a completely smooth, thick paste that mimics the fat content and mouthfeel of dairy cream cheese, while lemon juice and an optional probiotic culture supply the same tang that milk cultures normally provide.

Prep
20 min
Cook
0 min
Total
260 min
Servings
12

Ingredients

Servings12
  • 1 1/2 cups raw cashews, soaked
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons refined coconut oil, melted
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons filtered water, for blending
  • 1 capsule probiotic capsule (optional, for tang)

Nutrition per serving

Calories
119
Protein
3g
Carbs
6g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the cashews in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes to soften, then drain thoroughly (or soak in cool water at room temperature for 4 to 8 hours for a slightly smoother result).
  2. 2Transfer the drained cashews to a food processor or high-speed blender with the lemon juice, melted coconut oil, salt, and 2 tablespoons of the water.
  3. 3Blend on high, stopping to scrape down the sides every minute or so, until the mixture is completely smooth and thick with no grainy bits left, 3 to 5 minutes. Add the remaining water only a teaspoon at a time if the blades stall; the goal is a thick paste, not a pourable mixture.
  4. 4For extra tang, open the probiotic capsule and stir the powder into the blended mixture by hand (don't run it through the blender or heat it, which kills the live culture). Cover loosely and let stand at room temperature for 8 to 12 hours until it tastes noticeably tangier.
  5. 5Scrape the mixture into an airtight container and refrigerate for at least 4 hours, until firm and spreadable.
  6. 6Stir well before using. Spread it straight from the fridge, or use it as a 1:1 substitute for dairy cream cheese in frostings, dips, and baked cheesecakes.

Tips & variations

  • Use raw, unsalted cashews, not roasted; roasting changes the flavor and makes the finished spread taste nutty instead of neutral.
  • Refined coconut oil has no coconut flavor, which keeps the spread tasting like cream cheese; virgin coconut oil works but leaves a mild coconut note.
  • For a savory version, stir in finely chopped chives, cracked black pepper, and a pinch more salt after the mixture has chilled and firmed up.
  • No high-speed blender? A food processor works just as well for this small a batch and is often easier to scrape clean.
  • Swap the cashews for raw, hulled sunflower seeds for a nut-free version; soak and blend the same way, though the flavor is slightly more savory.

Storage & reheating

Store in an airtight container in the refrigerator for up to 1 week. Do not freeze; the fat and water in the blended cashews separate on thawing and the texture turns grainy and watery, even after re-blending.

Tips from the Tulo kitchen

  • If the spread seems too soft straight out of the blender, that's normal: it firms up significantly after a few hours in the fridge as the coconut oil solidifies.
  • A splash of unsweetened plain dairy-free yogurt in place of some of the water adds tang quickly without waiting on the probiotic capsule.

FAQ

Can I use this dairy-free cream cheese in cheesecake?

Yes, it works as a 1:1 swap in baked or no-bake cheesecakes, though it holds slightly more moisture than dairy cream cheese, so no-bake fillings may need an extra hour of chilling to fully set.

Why did my cream cheese turn out grainy?

This almost always means the cashews weren't soaked long enough or the blender wasn't powerful enough to break down the fiber fully; re-blend with an extra teaspoon of water and blend longer, scraping the sides often.

Do I need the probiotic capsule?

No, it's optional. Skipping it gives a milder, more lemony spread that's ready to chill and eat right away; adding it gives a sharper, more traditional cream cheese tang but requires an 8 to 12 hour room-temperature ferment first.

Can I make this nut-free?

Yes, raw hulled sunflower seeds substitute for the cashews in equal amounts using the same soak-and-blend method, though the flavor is slightly more savory and less neutral.

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