Dairy Free Paleo Cream Cheese Recipe
Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect for spreading on these paleo bagels!
This dairy free cream cheese will blow your mind with it’s rich creaminess. I am only speaking from experience. Because this stuff has changed the way I eat! The element of having something rich and creamy in a recipe was lacking in my life.
Since discovering dairy free cream cheese, everything tastes better! I can say without a doubt- I have yet to find a recipe, savory or sweet, that doesn’t go well with this cream cheese. It’s simply divine.
Isn’t it a joy when you can make one of your favorite recipes in a food processor and have it ready in minutes? That’s how I feel about this cream cheese. Just give it to me! It only takes four ingredients and a food processor (or high power blender) to make this dreamy cream cheese.
It’s finger dipping good. Toast spreading good. And cheesecake worthy. A few ways to use this cream cheese:
- Spread it on these homemade paleo bagels
- Make these bomb outta-this-world-good cream cheese bars
- Spread it on my favorite paleo crackers
- Eat it finger dipping style
*Pro tip: make these dairy free raspberry cream cheese bars with this cream cheese recipe! It’s literally one of the best things I have even had in my life. Not joking.
the instant cream cheese recipe you need!
When I was a kid my brothers, sister, and I would make it our after lunch ritual to make mini, self-assemble, five minute cheesecakes. To do this all you need is your favorite cracker, your favorite jam, and cream cheese! Spread a little jam over your cream cheese on a cracker and you instantly have some crunch with some smooth… cheesecake!
Hands down my favorite crackers are Simple Mills almond flour crackers. They taste legit and trust me when I say they don’t taste like they are healthy for ya! The only problem you might run into is… trying not to eat the whole box. Good luck!! By the way, they totally make amazing kid-style cheesecakes! 🙂
P.S. My favorite variety is the Sun Dried Tomato and Basil Almond Flour Crackers, YUM. The best news: these almond flour crackers are available in Safeway’s across the Pacific Northwest- so don’t walk, RUN.
Single serving size of cream cheese isn’t a bad idea either. It just so happens that it’s one of my late night snacking go-to’s. Dipping the finger in the cream cheese jar… ohhhh ya. I can’t wait to see what you think! I hope you love it just as much as I do… and find many lovely ways to use it in your paleo meals. Dairy free cream cheese FTW!
Looking for more dips and sauces in your life?
- 2 cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
- 2 tablespoons lemon juice
- 1-2 tablespoons apple cider vinegar to taste
- 2 tablespoons water
- 2 tablespoons coconut cream
- sea salt to taste
| Info |
| Prep Time | 5 minutes |
| Servings |
tablespoons
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Rate this recipe!
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Ingredients
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- In a food processor (or high powered blender) blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add rest of the ingredients. Blend for 4-5 minutes until completely smooth!
- Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.
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Nutrition Facts
Dairy Free Paleo Cream Cheese Recipe
Amount Per Serving
Calories 86
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 0.3mg
0%
Potassium 2mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 3g
6%
Vitamin A
0.004%
Vitamin C
1%
Calcium
1%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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You have the name of this as Diary, and not dairy. Just trying to help..
Oh my gosh!! How hilarious and dyslexic of me! Thank you!! 🙂
It says to “soak in hot water for 1 until soft” Is that 1 minute? Hour? Day???
Oh Patricia! My goodness, looks like my brain was working faster than my hands for forgot to type the hour part! 🙂 Yes, it’s 1 hour a least. I soak them overnight if I can, but an hour works too. Just fixed this on the recipe.
Hello there! Just a quick question 🙂 When you place the cashews in the processor is it only the cashews or the cashews and water they were soaked in? Thanks!
Hi Jenny! Just the cashews- no water 🙂
How many tablespoons is a serving? 1 or 2? I can’t wait to try this!
Hi Violet, it’s one tablespoon per serving.
Can you use Avacado Oil vs. Coconut oil for this cream cheese?? I’m not a big fan of coconut flavor😬
Hi Jen! Sadly… No, avocado oil is too liquidy and would change the texture to liquid.
I know this is old but maybe you will see it. Have you actually tried coconut oil? It doesn’t really taste like coconut (solid/grated/etc.).
I’ve a food allergy to cashews, but not to almonds or walnuts. Could I use soaked walnuts instead to make this dreamy and creamy delight?
Hi Heidi… I am not sure, I have never tried. If you try it, let me know how it turn out! 🙂
Brilliant! I happened to buy a whole kg of cashews yesterday – so glad I did! Recipe is bookmarked! 😀 Thank you! And stunning photos!
Do I drain the water from the soaked cashews?
Yes, the water is drained. I will make a note of that on the recipe. Thanks!
Bonjour, si vous ne lisez pas le français, j’ai ajouté la traduction plus bas.
Je suis très contente de trouver cette recette de fromage à la crème sans lactose. Merci !
Ma question portait sur les amandes naturelles en remplacement des noix de cajous, mais elle a déjà été posée. Je crois bien que je vais l’essayer en petite quantité. Par contre, je n’ai pas d’huile de noix de coco puis-je utiliser d’autres sortes d’huiles ?
Bonne journée 🙂
Hello, excuse my English, it’s a tranlation….
I am very happy to find this recipe for lactose-free cream cheese. Thank you !
My question was about natural almonds instead of cashew nuts, but it has already been asked. I think I’ll try it in small quantities. On the other hand, I do not have coconut oil, can I use other kinds of oils?
Have a good day 🙂
Feel free to leave the coconut oil out of the recipe. 🙂
Hi! Is there any other oil besides coconut that I can use?
Hi Terris, there isn’t but you can leave it out.
It was super lemony – like, over powering. Do you think it would be possible to leave it out or cut it and replace with more water?
You can totally experiment for what works for your personal taste! 🙂
Is there another nut you could substitute for cashews? I have a sensitivity to cashews but I’d really like to try this!
Hi Sammie, you could try subbing with blanched almonds. 🙂
when you soak them overnight do you put them in the refarigerator?
Hi Bev, I just leave them on the counter and cover them with a lid.
Hi Kaylie, is that 2 cups dry measured and then soaked or is that cups after they have soaked? Not sure if cashews swell with soaking like chickpeas do or just soften so I thought I’d make sure my measure was accurate.
Hi Ange, it’s cups of dry cashews- they will expand after soaking!
Hi Kaylie, I am allergic to most tree nuts including cashews but not to macadamia or Brazil nuts…. which of the two if any can I substitute for the cashews? Thanks
Hi Kaylie, I am allergic to most tree nuts including cashews but not to macadamia or Brazil nuts…. which of the two if any can I substitute for the cashews? Thanks
Hi Farnaz, macadamia nuts would be your best bet. 🙂
If my cashew cream (plain) has soured, is it bad to use? It is over a week old.
Thought it might make a more authentic cream cheese taste? I did use the water because it seemed too thick, would that make it sour?
Hi Marianne, I am not quite sure what made it sour- the moisture mixed in with the nuts is my guess.
Can’t wait to try this, looks amazing. Do you think this would work if I added strawberries to make strawberry “cream cheese”?
Hi Jamie, that should work! I might try topping it off with a strawberry sauce instead… 🙂
Love this.. I will definitely try it out..
One of the best a go too for everything sweet add cinnamon and chopped dates,savory any seasoning
I have been looking for an easy dairy free cream cheese option for my bagels, and I love this recipe! I added strawberries to mine and it was delicious! The kiddos even liked it!
It looks yummy, cann’t wait to trying this recipe.
How much does this make? 4oz? Or less?
Hi Joetta, I haven’t weighted it, but just by sight I would say that it makes around 8 – 10 oz.
Would this work in a cheesecake recipe? I love cheesecake, but dairy years me up inside. I really wish that I could find a good dairy free substitute that would work in cheesecake.
I haven’t tried this recipe in a baked cheesecake, but I have lots of raw cheesecakes on my blog using a similar base. To view them, just search “cheesecake” into my search bar on the website an d lots of easy recipes will pop up! 🙂
Hi there! Wondering how well this would do heated, if you’ve ever tried. I have a Vegan friend and another who is allergic to dairy and saw this and thought I could make a hot spinach and artichoke dip using this as part of it. But I don’t know how this faux “cream cheese” would hold up to being heated.
Oh that sounds amazing!! I have never heated it so I cannot say, It may work… probably worth a try. 🙂
This alternative cheese sounds great unfortunately we have a cashew nut allergy in the house, do you think macadamias would work too.
That may work… I haven’t personally tried it so I cannot say for sure.
What can be used instead of lemon juice?
Hi Laura, I haven’t found a good sub yet…
What about Apple Cider Vinegar?
This is soooooo good! I paired it with your bagel recipe. I did want to note that I added Himalayan sea salt & it made a huge difference. It cut the sweetness of the cashews and eliminated the lemon flavor without affecting the tartness. The taste is almost indistinguishable from dairy cream cheese. I’m in love! The other non dairy cc recipe I used involved 2 days making homemade rejuvelac! The whole process truly took 5 minutes as I always have soaked almonds and cashews on hand.
I’m super excited to try this out!!pictures are perfect👌you are definitely talented!Thank for the recipe😊
Thank you so much Martha!
Hello, could you use this to make a non pastry Quiche please?? ☺️
I’m not sure… I haven’t tried before.
Hi,
Just a quick question on the coconut oil. Should it be melted?
Thanks! Can’t wait to try this.
Hi Shwetha, I just solid coconut oil.
Thank you so much for this great recipe!!
I know it will taste wonderful because “Seven Day Adventists” have tons of dairy free recipes also using cashews and they are simply delicious! Please keep posting healthy alternatives. We really need them! 😊
Hello Kaylie,
Could I use this “cream cheese” to make cheese cakes? I have a bad dairy allergy (not IBS) but love to make and eat cheesecakes. Would this work?
Hi Kricket, I use this recipe for no bake paleo cheesecakes and love it!
Perfect recipe thank you. I used the cream cheese in low-carb bagels and they came out delicious!
Hi! Can I use this dairy free cream cheese to make cheese cake? The heat wouldn’t change the texture?
Hi Zara, I haven’t tired so I’m not sure- if you test it out let me know how it goes!
Ok I just read the latest comments regarding heat! Thank you!
What’s the serving size amount?
1 tablespoon is 1 serving.
Can I use this in cookies recipes that call for cream cheese in the dough?
Hi Mary Beth- I have never tried before, so I cannot say.
Just wanted to know if you used the solid coconut oil or the liquid version? Thanks
Hi Regina, I use solid coconut oil in this recipe.
Even after soaking the cashews overnight -nearly 24 hrs.- when I used my Vitamix it cane out smooth but still very slightly chunky. I added another Tablespoon of water to help the mixture rotate more in the food processor. Is it supposed to be slightly chunky or is there anything else I could do?
I added a couple more tablespoons to my batch until my vitamix food processor could be put on level 7. The mixture got warm and finally became smooth. Yum!
What is the serving size in the nutrition info?
Serving size is 1 tablespoon- there are 20 in a batch.
Hi, I just made this and I agree that 1/4 cup lemon juice makes it too lemony. If you leave out the lemon juice you have to replace that liquid with another liquid, I’d use water. Also, I cannot use straight coconut oil so I used “Chosen Blend” which is a combination of avocado oil, organic safflower and coconut. It is a liquid oil and does not have a coconut flavor. It worked. I have to say that it never got as creamy as dairy cream cheese, it stayed gritty but that isn’t necessarily a bad thing. Oh, I too added a pinch of himalayan salt to cut the lemon flavor. I would make this again.
Hi Patty, I would try blending for longer to get a consistent smooth texture- if you blend it long enough it will get ultra creamy 🙂
Hey! Can I half the recipe? I only have one cup of cashews will go to the store later this week?
Totally!! 🙂
Thank you! Just made it ! It’s great can’t wait for breakfast tomorrow! Now I have a full can of coconut cream . I don’t know what to do with it. Do you have any recipes that have coconut cream in them? Don’t wanna waste it.
Hi Ashley, soooo many!!! my bacon garlic spaghetti squash casserole, spicy whole30 noodles, and dairy free cream cheese bars are a few of my faves 🙂
I was just wondering if this recipe can be turned into a veggie cream cheese once it’s all blended together? By let’s say adding peppers, green onion, carrots, etc.
Hi Susan, that will totally work and be super yummy!
In the recipe ingredient list is says coconut cream. But in the comments people are saying they used coconut oil. Which should I use?
Hi Marci, I use coconut cream. You can try coconut oil, but I use coconut cream.
Well I was wondering could. This be used in a cheese cake recipe?
Hi Jean, I love using this recipe in raw cheesecake recipes!
Do you have a substitute for the coconut cream, I have an allergy to coconut.
Hi Susan, you can leave it out and it will still turn out. 🙂
I just made this. It is yummy. The addition of coconut cream is genius. It tastes like cream cheese. I used lite coconut milk because I wanted to cut the fat but it was still great. Thank you
Great to hear! Thank you Vicki! 🙂
You can boil the Cashew for 30mins, drain & cool before pureeing. Works great if you don’t have time to soak overnight and it gives the smoothest texture ever.
I was wondering if you could use cashew butter instead of soaking and blending your own
Hi Patty, cashew butter is blended far more and is runny has tastes different I think… but you could try… I would do raw homemade. 🙂
Will this work to freeze and thaw at a later time? I should’ve cut the recipe in half cut didn’t think to and I’m quite sure I won’t eat this much (nor should I! Lol) in a week.
Hi Kim, I don’t think that would turn out the same… maybe, but the texture might be a bit weird once frozen?
Hi, I have read some of the comments and some mention coconut oil, but your recipe calls for coconut cream. I have two questions, is it coconut oil or cream and if using either, can you taste the coconut?
Hi Kathleen, I use coconut cream- it’s the thick part from a can of full fat coconut milk. 🙂
Does anyone know if this tastes like actual cream cheese? I want to use it for cucumber sandwiches and I feel like cashews would be weird with that.
Can this be frozen to use later?
Hi Amanda, it can, but I suggest using it fresh for best results.
Can this be done with fruit? Like adding strawberries possibly?
Hi Haydin, adding fruit with this is tasty!
I have read through all the comments it does not say salted/roasted/raw for the type of cashews?
Hi Patti, I use raw cashews for this recipe. 🙂
What is coconut cream?
Hi Rhonda, coconut cream is the thick part of the coconut milk on the top of the can- I use thai kitchen full fat coconut milk.
Hi! I see in the comments that people are asking. About switching the oil….I don’t see oil listed in the ingredients section of the recipe. IS that the coconut cream? Or was oil supposedly to be in it also?
How many ounces or grams is two cups
Does this vegan cream cheese recipe freeze well?
curious, would I be able to skip the cashew soaking & processing, if i used cashew flour?
I don’t know if cashew flour would work in this recipe- I have never used it. I think it would still be best to soak it.
What is a substitute for apple cider vinegar? Apple allergy.
Hi Maryz, lemon juice will work!
The recipe says “coconut cream” but in the comments, you keep saying “coconut oil “. Which is I it? If it’s coconut oil, is it the refined version? I really don’t want a cream cheese that tastes like a pina colada. Thanks!
Hi Paul, it’s coconut cream.
I am confused. Why are there so many comments about coconut OIL? The recipe calls for coconut CREAM.
Ooops, just say the answer to the coconut cream vs oil question. Disregard my last question!
Could this be used in a cheesecake recipe?
Yes, that should work!
I used macadamias for lower carbs with 2.5 tbsp lemon juice, 1.75 tbsp ACV, 1 tbsp coconut cream, 1 tbsp coconut oil, 3/4 tsp salt, and enough water to make a smooth blend. It tastes good, but more like salted, tangy nuts than cream cheese to me. It probably would be better with cashews, but they’re too carby for the keto diet; 4 tbsp net carbs for 1 tbsp is 20% of my carbs for an entire day. It’s 0.5g net carbs per tbsp with macadamias. It might work better for the keto diet with half cashews and half macadamias. Would probably be pretty good spread on some keto bread with homemade chia jam on top. Would probs also be good with a little sweetener, vanilla, and/or berries blended in.
Hi does this have to be kept in the fridge once it’s made? I’m making a red velvet cake that’s all and wondered if it was like regular cream cheese?
Hi Kim, yes- I would store this in the fridge. 🙂 It should work for a frosting! I think that would be great.
Hi! I can’t wait to try some of your creations! I’ve been making cashew cream cheese for a couple of years now and use it in everything! Lasagna, buffalo chicken dip, cheesecake and nobody can tell the difference!
However, unless Simple Mills has changed their recipe to take out thr sunflower oil, which I’m pretty sure they haven’t, they’re not Paleo 🙂