This vegan, non dairy cream cheese with chives is not only tasty, but with just five ingredients, so simple to make! It is so delicious spread on grain free crackers. How about a dollop on a baked potato? It would be great using other herbs? This is the first vegan cream cheese recipe I have truly loved.
The grain free crackers in the photos are based off my Paleo Crust for Pizza Lovers, which is so easy and so versatile. Just roll out the dough thinly, sprinkle with a little sea salt, and top with your favorite herbs! Bake until nice and crispy and then spread with this amazing cashew cream cheese. A great benefit that you will love about this cream cheese is that it does not have the additives that are usually necessary for store bought products. There is some advance preparation required as you will need to soak the cashews. This softens the cashews to make them easier to blend. Using a food processor or blender, blend all of the ingredients for several minutes. Add a few drops of water if the mixture seems too thick.
I am the only person in my household that follows a grain, gluten and dairy free diet. But, that does not stop the others from diving into the many recipes I make, including this cream cheese. The crackers are a favorite as well.
I have been experimenting with grain free roll recipes lately. Here is a sesame seed version with some cashew cream cheese and chives. Delicious! I am using dried chives, but you could use fresh, diced chives as well.
Please let me know how you like this recipe if you try it.
What is your favorite way to enjoy cream cheese?
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- One cup raw cashews, soaked overnight
- 1 teaspoon organic apple cider vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried chives (add to your taste)
- pinch sea salt (to taste)
- Drain and rinse cashews
- Place all ingredients in a food processor (or blender) and blend for several minutes until it reaches a creamy consistency.
- Add drops of water to reach desired consistency (if not creamy enough).
- Store in refrigerator up to one week.
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