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Plant-Based Strawberry Cashew Cream Cheese

24 + 15 mins

1 1/2 Cups

What you are creating

If you love cream cheese, you will love this plant-based cream cheese recipe perfect on top of your morning vegan bagel!


  1. Soak cashews in water overnight.

  2. Drain soaked cashews and rinse.

  3. Dissolve the freeze-dried strawberry powered in the lemon juice and set aside.

  4. Place in a food processor and blitz for about 2 mins until a paste forms. Be sure to scrap the side walls and bottom of bowl to ensure all the nuts have been ground down. Blitz again if necessary.

  5. Add lemon juice/strawberry powder mix, salt and vanilla bean paste to cashew paste and blitz until smooth. Stop and scrap bowl down as necessary, then add coconut oil until combined.

  6. Finally add preserve and blitz until smooth and creamy. Place it in an airtight container and let it chill in the fridge for at least 2 hours before using. Keep in fridge for up to one week.

Variations: Use raspberry preserve and freeze-dried raspberries.

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  • 1 cup raw unsalted cashews, soaked in water overnight,

  • 3 tbsp lemon juice

  • ¼ tsp sea salt

  • 3 tbsp melted unrefined virgin or refined coconut oil

  • ½ cup all-fruit strawberry preserve

  • 1 tsp vanilla bean paste

  • 2 tbsp crushed up freeze dried strawberry powder

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How to make plant based cream cheese


Vegan, Plant-Based, Cooking, Side Dish, Side Dishes, Plant Based

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