306-715-5396 caitliniles@live.com

Hi friend! I hope you’re enjoying the weekend. My week has been pretty exciting! I’ve spent lots of time at the beach, which is just what my water baby soul craves as soon as the thermostat hits 25. I’ve been seeing clients, working on some private cheffing/client education packages, and getting interview requests from the local paper all about my health journey. All in all a pretty fab week! Now I’m looking forward to a little bit of R & R over the next couple of days with lots of gentle yoga and naps.

If you follow me on Instagram (and if you don’t what are you waiting for?!) you’ll know that last week I posted a photo of a new recipe I’ve been playing with and one of the major components is a Cream Cheese Frosting. However, I’ve been completely dairy free for the last month now, so what was a girl to do? Easy! Grab some cashews, raid her pantry, and make her own cream cheese. It was remarkably easy and made a great base for the frosting. The recipe below is for a very basic cream cheese, but you can feel free to get jazzy and add some nutritional yeast, herbs, and spices to suit your tastes. Get creative and have some fun with it. And don’t forget to come back next week when we’ll take this base and turn it into the frosting on our Mini Molasses Cakes!

Vegan Coconut Cashew Cream Cheese Recipe
Prep Time
5 mins
Fermentation Tim
3 d
Total Time
3 d 5 mins

This is the perfect dairy-free alternative to cream cheese when you're looking for something spreadable, tangy, and delicious to use as a spread or in icing!

Course: Snack
Cuisine: American
Keyword: Vegan Cashew Cream Cheese Recipe
Author: Caitlin Iles
  • 1 cup cashews, soaked 6 hours or overnight
  • 1/4 cup coconut milk
  • 1/4 tsp. sea salt
  • 4 probiotic capsules- see note
  1. Drain and rinse cashews and then place in a food processor or high speed blender.

  2. Add coconut milk and sea salt and blend until super smooth.

  3. Place in a glass bowl and stir in probiotic capsules.

  4. Cover with a dishcloth and seal with elastic band around the top of the bowl.

  5. Place somewhere warm, out of direct sunlight, for 12 to 48 hours. Give it a stir twice a day.

  6. The longer you leave it, the tangier the flavour!

  7. Give one final stir and refrigerate. It will solidify in the fridge.

  8. If you would like to give it a shape, place the cashew cheese in a piece of parchment and roll into a log after refrigerating a few hours.

Recipe Notes

* I like to use a probiotic with lactobacillus acidophilus and Bifidobacterium bifidum. Natural Factors makes a great one. 

Use this cream cheese to make the delicious Cashew Cream Cheese Frosting right here!

Well friend, that’s our recipe for today! I hope you enjoy it. And I just published a great little guide with my Top Ten Tips to Banish Belly Bloat, which you can download right here if you need a little extra digestive support!

As always, thank you for your love and support. Please stay safe and take care of one another!

Cait xo

vegan coconut cashew cream cheese recipe