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Herb Cashew Cream Cheese (vegan and soy-free)

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I started experimenting with variations of this cheese spread several months ago, as I am very particular about the amount of dairy I eat, its overall quality (grass-fed, antibiotic free, etc.) and its source. One of the wonderful aspects of this recipe is that it allows for personal variation. Fresh or dried herbs are interchangeable, as well as the overall consistency. You can easily craft a dip or spread, as well as mold a cheese ball for an altogether different texture. This is where your tastes and culinary imagination come into play! If you choose your ingredients wisely you can accommodate a wide variety of palates and dietary restrictions.

Further Food Nutritionist Commentary:

If dairy is not a part of your diet, but you still want to enjoy creamy foods and spreads such as cream cheese, then this recipe is perfect for you! Since nuts are high in fat, using cashews as a dairy replacement ensures that you will still get a similar texture, mouthfeel, and even flavor (with the herbs) of true cream cheese. In addition, nuts carry high amounts of other fat soluble vitamins, that may or may not be present in small amounts in cheese, such as vitamin E.

By Katie Bishop, MS, Nutritionist

Herb Cashew Cream Cheese (vegan and soy-free)

  • Prep Time:15-20 min (plus 2-4 hours to soak cashews)
  • Cook Time:0 mins
  • Servings: 16

Ingredients

2 cups of organic cashews*
1/4 cup of filtered water
1/4 cup of lemon juice; fresh is preferred but organic bottled lemon juice is acceptable
1 teaspoon sea salt
1 teaspoon granulated garlic
1 green onion (chopped)
1 tablespoon chopped fresh parsley

*if using raw cashews, soak for 2-4 hours in filtered water

Instructions

  1. Place all ingredients into blender or food processor.
  2. Blend until desired consistency is achieved.
Place all ingredients into blender or food processor. Blend until desired consistency is achieved.

Nutrition Information

Per Serving:  Calories: 81; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 141mg; Potassium: 103mg; Carbohydrate: 5g; Fiber: 1g; Sugar: 1g; Protein: 3g
Nutrition Bonus:   Iron: 5%

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4 thoughts on “Herb Cashew Cream Cheese (vegan and soy-free)”

  2. Emilie Josephine

    I love this “cheeze!” I used it last night in my vegan raw lasagna, using basil instead of parsley. Delicious!

    Reply ↓
  3. Alexis Tait Mortimer

    Hi there!
    Im looking for a wheat + gluten free, dairy free and sugar free easy bread recipe Thanks!

    Reply ↓

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