Paleo “Cream Cheese”[Dairy free, Gluten free, Sugar free, Vegan]

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    Cashew Cheese with seed crackers
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Cashew Cream Cheese on seed crackers

Cashew Cream Cheese with Seed Crackers

This cashew creamy cheese is a vegan cream cheese made from cashews, lemon juice and apple cider vinegar. While I have often tried the ‘instant’ version of this make, where all the ingredients are blended and used immediately, this make, over a period of about 36 hours, provides the consistency and taste of dairy cream cheese.

This cheese has various uses as an alternative to dairy cream cheese – spread on crackers, added to pasta and salads, used in desserts and pancakes or as a plain spoonful treat too!


1 ½ cups raw cashews, soaked for 12 hours

2 tblsp raw apple cider vinegar

2 tblsp fresh lemon juice

2-3 tblsp water

Here’s How

  • Add the raw cashew nuts to a glass bowl and cover it with bottled water. Cover with a lid or plastic cling wrap and place in the refrigerator, allowing the raw cashews to soak for 12 hours.

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  • Remove from the refrigerator, drain and rinse the cashews with water.

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  • Add the cashew nuts to a blender or food processor and add in the remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is included to aid the mixture get as smooth as possible in the blender.
  • Blend for about 3 minutes, until the cashews form a very smooth paste. Set the cashew paste aside for 2 hours.
  • Using a filteration bag or nutbag or cheesecloth, insert your choice of either into a tall glass water jug.  To make a thinner, more creamy cream cheese, if using cheesecloth, double up the cloth.  To create a firmer cheese, use a single layer
  • Spoon the cream cheese mixture into the bag or cloth.

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  • Pull up the sides and if using a nut bag, tie with the bag string or if using cheesecloth, tie with a piece of string or twine.
  • Hang the cheese bag inside a vase or juice/water jug. The bag needs to be suspended in the air to enable the drainage of excess liquid.
  • Leave the cashew nut mix in a warm place for at least 24 hours.  Thereafter, remove the nutbag from its’ suspended state , scoop out the creamy nut-cheese and serve.  You may wish to add flavouring of vanilla extract or vanilla bean scrapings, or dried / fresh herbs, even a bit of date paste or raw honey.

Seed crackers with Cashew Cream Cheese


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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