Dairy-Free Raw ‘Cream Cheese’

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dairy free 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.

dairy free 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://www.quirkycooking.com.au/


  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. Jo says:

    I’m not sure about bean curd – can’t hurt to try! I’ve fixed the link and it should work now. 🙂

  3. Anonymous says:

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

  4. 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. 🙂

  5. Anonymous says:

    Great, thank you! Off to do the shopping so I’ll stock up on some pine nuts! Bridget.

  6. Anonymous says:

    How do you blanch almonds? Can you do it in the Thermomix?

  7. 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.

  8. 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!! 😀

  9. Hi Jo, can you use raw cashews instead of almonds?

  10. A says:

    Thermomixer, you can use soy bean curd (tofu) for such creations :). Just keep liquid to a minimum.

  11. Anonymous says:

    Jo, what can I use anything instead of the lemon juice – I don’t have any at the moment!!

  12. 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!

  13. Claudia says:

    Hi Jo, how long would this be fine o sit in the fridge for?
    Thanks 🙂

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