Veggie Cream Cheese Spread Recipe

Creamy and tangy with diced  fresh veggies throughout, this dairy free cream cheese is perfect on bagels or toast, as a spread in sandwiches or wraps, or as a dip for crackers or raw vegetables.

Servings: 16 people


1 1/2 cups raw cashews (soaked in water for several hours or overnight, drained and rinsed)
1 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp garlic powder
2-3 tbsp water
1/4 cup shredded carrots
1/4 cup diced bell pepper (I used orange, but red or yellow would be great, too)
2 tbsp diced green onion
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill


  1. Be sure your cashews have soaked for several hours, or ideally, overnight. The longer they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.
  2. To the bowl of a food processor, add the soaked cashews, vinegar, lemon juice, salt, onion powder, paprika, and garlic powder. Start to process to break up the cashews. You’ll need to stop the food processor and scrape down the sides frequently to keep the mixture moving. Add the water 1 tbsp at a time until it comes together into a smooth spread. Be patient as this could take 5-10 minutes.
  3. Visit Veggie Cream Cheese Spread (Dairy Free) @ for full instructions.

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