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Cashew Cream Cheese

Super creamy and spreadable‚ this miraculous cheese is both dairy- and soy-free‚ and full of healthy plant-based fats. It's especially great for Paleo‚ Vegan and all-around healthy lifestyles!


2 Cups Navitas Organics Cashews, soaked in water overnight
1 tsp Sunflower Lecithin Granules* (optional)
3 Tbsp Apple Cider Vinegar
1 Tbsp fresh Lemon Juice
1 tsp Sea Salt
3 Tbsp Coconut Oil, melted


Drain and rinse the cashews, then place in a food processor. Add the lecithin and process for 3-4 minutes, stopping the machine and scraping down the sides as needed until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2-3 minutes longer into a smooth whip. While the machine is running. add the coconut oil and process briefly to blend. Stop the machine and scrape the contents with a silicone spatula into a resealable container. Cover and refrigerate overnight to let the cheese firm up before serving.

Refrigerated Cashew Cream Cheese will keep for up to 2 weeks.


Submitted by Julie Morris