Recipe: How to Make Dairy-Free, Nut-Free Cream Cheese

I love this Paleo cream cheese recipe!

It’s so simple and versatile, the perfect addition to your next breakfast. It’s free of inflammatory gluten, dairy, and soy, which is great news for your health. (To find out more, download the free cheat sheet at the end of this blog.) It’s also a great option for anyone with nut allergies.

And as with all my favorite recipes, you have tons of options to customize it and make it your own!

You’ll notice one of the choices in the recipe is to add nutritional yeast. Nutritional yeast gives it a savory, cheesy flavor that makes it perfect for wraps or melted into gluten-free, corn-free pasta.

Nutritional yeast has a lot of health benefits, including fiber and B vitamins. However, it causes tummy upset for some folks, so test it out first to be sure it agrees with you.

You can dial up the savory notes even more by adding 1/2 teaspoon of garlic powder and 2 teaspoons of freeze-dried chives to your cream cheese. The garlicky onion flavor makes it the perfect dip for fresh veggies or lentil chips.

Or take it in a totally different direction! Leave out the nutritional yeast and stir in 2 tablespoons of chopped organic strawberries or blueberries and a dash of JJ Virgin Sprinkles.

Then use your fruity cream cheese to top a gluten-free English muffin, Paleo Pancakes, or stir 2 tablespoons into your next smoothie for some healthy fats!

No matter what version you make or how you use it, you’re going to come back to this quick, adaptable recipe again and again!

If you want to try another yummy, easy cheese recipe, check out How to Make Your Own Dairy-Free Cheese for a version that uses cashews instead of coconut milk.

Dairy-Free, Nut-Free Cream Cheese

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August 2, 2018

Now breakfast is complete, thanks to this homemade cream cheese recipe ready in just 5 minutes. It’s dairy-free, nut-free, soy-free, and absolutely delicious!

  • Prep: 5 mins
  • Yields: 1 cup (8 servings)

Ingredients

1 (14-oz.) can full-fat unsweetened coconut milk OR coconut cream from a carton, refrigerated overnight

1/2 tsp teaspoons fresh-squeezed lemon juice

pinch sea salt

4 tsp nutritional yeast (optional, gives it a savory flavor)

Directions

1Carefully open the refrigerated coconut milk or cream and spoon the coconut solids at the top into a medium mixing bowl. (Save the liquid for smoothies!)

2Using an electric mixer, beat in the lemon juice and sea salt and nutritional yeast (if using) until smooth and creamy.

3Refrigerate until firm, then spread on your favorite wrap or gluten-free English muffin or add a serving to your morning smoothie.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Thanks so much for reading! You can get plenty more delicious, healthy recipes when you follow me on Pinterest

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