Dairy-Free Raw ‘Cream Cheese’

Dairy-Free Raw ‘Cream Cheese’ - Quirky Cooking
Dairy free cream cheese

I love this tasty substitute for cream cheese – use it whenever you want a dairy-free, savoury, cream cheese. For example, try it on pizzas instead of cheese (pre-bake pizza without toppings, then spread with cream cheese and top with sun-dried tomatoes, olives, capsicum, salad, etc). Use as a dip (or as a substitute for dairy cream cheese in dips) with raw veges, crackers or corn chips. You can also use it as a tasty substitute for sour cream by adding a little more water.

For best results, cover the nuts and seeds with water and soak at room temperature for a few hours. If you don’t have time to soak them, you can start with dry nuts & seeds, grind them in the Thermomix, then add the remaining ingredients and blend. You’ll need to use the larger amount of water for this method. Experiment with the amounts of water until you get the consistency you like. If you don’t want the flavour quite so strong, add a bit less lemon juice.

I use my Thermomix for this recipe, but you could use a regular blender or food processor, although it will take longer to blend to a smooth paste, and you’ll need to scrape it down a few times.

Note: You can find Fine sea salt and Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

Dairy-Free Raw ‘Cream Cheese’ - Quirky Cooking
‘Cream Cheese’ used as a pizza topping with salad
Dairy Free Cream Cheese
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  1. 180g (1 1/4 cups) blanched almonds
  2. 180g (1 1/4 cups) sunflower seeds
  3. 160g (3/4 cup) lemon juice
  4. 3 cloves garlic
  5. freshly ground black pepper
  6. 1 3/4 tsp sea salt
  7. water
Soaked version
  1. Soak nuts and seeds in water overnight, or for a few hours. Drain off water and discard.
  2. Place all ingredients in Thermomix bowl with 100g water, and slowly turn dial to speed 8. Push mixture down into the blades with the spatula while mixing.
  3. Add a little more water if needed, and blend until you get a super smooth texture - approx. 1-2 minutes.
Unsoaked version
  1. Grind dry nuts and seeds 10 sec/sp 9.
  2. Add remaining ingredients, with 200g water, and mix on speed 8 until smooth, adding a little more water if needed. Use the spatula to help mixture along as it mixes.
  1. For a high protein, super-food 'green cheese', you can also add 1 bunch of parsley, 1 tsp spirulina powder and 2 TBS flax seed oil.
  1. Leftovers can be frozen, but may need to be reblended with a little extra water once thawed.
Quirky Cooking https://quirkycooking.com.au/

20 thoughts on “Dairy-Free Raw ‘Cream Cheese’

  1. Thermomixer says:

    Hi Jo, looks an interesting substitute. Wonder if bean curd could be used in a similar fashion.

    BTW – the link to the Rejuvenate Your Life book seems to have changed ?

  2. Anonymous says:

    This looks fantastic Jo, can you tell me how long it is ok to keep in the fridge?
    Cheers, Bridget.

  3. Jo Whitton says:

    Hi Bridget, it should be fine for at least a week – I’ve also frozen it and that works too. You may have to add a little water and remix when you thaw it out. 🙂

  4. Jeanette Gegg says:

    Hi Jo. Made this last night in preperation to make your french onion dip for our DF friend. Ended up cutting vegie sticks and having a feast. Yummo. Hope I have left enough for the dip.I didn’t have enought sunflower seeds so I added pumpkin seeds.

  5. Jo Whitton says:

    Re blanching almonds: all you do is cover raw almonds with boiling water and leave for about 10 mins, then the skins will pop off when you squeeze them. 🙂

    That’s great Jeanette – glad you like it!! 😀

  6. Dale says:

    Hi Jo,
    Just wondering if there is something I can substitute the Lemon with, I am allergic to citric and ascorbic acid 🙁
    Thanks Heaps!

  7. Lemons says:

    Hello, do you have any ideas on what i could substitute for the almonds. My daughter is intolerant to them (and also cashew). Hope you can help. Thanks a lot!

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