Vegan cream cheese. What?
I really came to believe that I would never, ever have one of my favorite foods again. I could only dream about the delicious cream cheese and chives of my past, on crackers, baked potatoes, and if I am being honest, licked off a spoon. Well, it’s back, it’s tasty, it’s plant-based and has just four ingredients!
I remember way back when I used to get those tubs of whipped cream cheese and chives from the grocery store. Usually, I did this as a treat, it was so good and such a great memory. The packages were fairly small and I would try to make them last as long as possible. My favorite flavor was cream cheese and chives. And I can still envision that package with the little chives on the front.
So, you can imagine my delight, when I realized that there would be a chance that I could create a non-dairy version. I will be honest, I was apprehensive, and took it one step at a time, trying to not get my hopes up…too much.
Much to my delight, I have something that tastes like cream cheese. So awesome!
Vegan Cream Cheese and Crackers:
Try this dairy-free cream cheese recipe with these Paleo Crackers. The grain-free crackers are low carb, easy to make and versatile. I often add herbs, sesame seeds or sprinkle some sea salt on them. Also, try spreading some almond butter and jam on those crackers. Yum!
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.
Please note: You might be surprised by who likes this vegan cream cheese recipe! This cream cheese is so good, everyone I know loves it. Yes, I know it tastes very authentic, but I was not expecting that! By the way, I am creating and testing a vegan cream cheese frosting recipe!
Benefits of a Dairy-Free Diet:
This article highlights some of the effects of going dairy free. Personally, I have been dairy free for about 3 years and it is now just part of my life. Although not always easy, it is worth it. I have seen an amazing improvement in autoimmune symptoms.
Another huge plus? I no longer get seasonal allergies, which is super helpful. I want to share something with you. In the past, I have actually missed social events and functions due to seasonal allergies. I would either take medication and feel drowsy or be so stuffed up and symptomatic I was miserable. No longer! Whoohoo!
Oh, my goodness. I used my Paleo Pizza Crust recipe to make some rolls (photo above) and then enjoyed with the delicious dairy free cream cheese. I added dried chives, but plain is great 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.
Products Used Making Vegan Cream Cheese:
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- 1 cup raw cashews (soaked overnight)
- 1 teaspoon organic apple cider vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried chives (add to your taste, add herbs or leave out)
- 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.
Easy to Pin It Strip: