Cashew Cream Cheese

By Dr Ernst
April 23, 2020


  • 1 cup raw, soaked cashews
  • 2 TBSP coconut oil
  • 1 TBSP lemon juice
  • 1 TSP apple cider vinegar
  • 1/4 TSP Himalayan Salt

Herbs For Additional Flavors

  • Parsley
  • Thyme
  • Dill
  • Basil
  • Black Pepper
  • Onion
  • Garlic


– Soak cashews overnight, drain and rinse before using

– Add all ingredients to a blender, blending well until thoroughly mixed and creamy

– Add any optional herbs to your desired flavor, or omit for “plain” cashew cream cheese

– Transfer the mixture to a glass bowl, cover and refrigerate for a minimum of 2 hrs (best taste is often found after refrigerating for 24 hrs)

Entire Batch:
Fat Content: ~26g
Protein Content: ~6g
Net Carbohydrate Content: ~7g

(Total Cabs – Fiber)

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