Revised 3/3 to swap ice water for oil. It makes a much nicer texture and lighter feel.
This is one of those “substitutes” that’s just as good as the original while also healthier, inexpensive, and vegan. It can be used in place of cream cheese, as a spread on sandwiches, or just as a dip. Here I served a dollop on thick cucumber slices as an hors d’oeuvre, garnished with sprouts. Also amazing on classic cucumber tea sandwiches!
Cashews provide a neutral taste and creamy texture for whatever flavors you like. If you want to put the time in you can strain your finished product for a true smooth cream cheese texture but I like the sight crunchiness of an imperfectly blended spread. Quantities below are flexible as I feel they are determined by your own preferences and also obviously based on how much you need.
Base Ingredients:
Cashews
Lemon/Lemon juice
Ice water
S&P
Flavor:
I did scallions and carrots for a veggie spread. Another combo I LOVED is chives with fresh rosemary
In a blender or food processor, pulse your cashews until nearly flour-like. Add whole peeled lemon chunks or lemon juice until you reach a thickness like slightly chunky pie dough. Toss in your flavor ingredients and blend, adding ice water slowly until you reach desired consistency, Add s&p to taste.
I hope you try — and enjoy!
You Need Food 
Looks so fresh and spring-y! Can’t wait to try! Love the idea of using the cucumber as a base/cracker substitute!