Paleo Cream Cheese – Dairy-Free

Paleo, Vegan, Dairy-Free, Sugar-Free, Allergy-Free, Minimal Ingredients, Easy

Spread, dip, or whip up your favorite cream cheese dish with this easy to make Paleo cream cheese. The perfect homemade solution for those avoiding dairy.

How to Make Paleo Cream Cheese

While companies are doing their part in making healthier foods available, sometimes they miss the mark. When it comes to non-dairy cream cheese, you won’t get anything like this recipe in-store without added sugars and unnecessary ingredients.

When it comes to making dairy-free alternatives to your favorite past foods, cashews are always at the top of my list! If you don’t have time, make sure to check out the quick tip preparation when it comes to soaking the cashews.

Enjoy your cream cheese spread over your favorite Paleo bread and grain-free crackers, use as a dip for fruit and vegetables or whip up a Paleo spread or frosting for all your baked goods.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your cream cheese turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Cream Cheese

1. In a food processor, blend cashews (drained) on high for 1 minute or until cashews are chopped and coarse.

2. Next, place coconut cream, lemon juice, apple cider vinegar, and sea salt into the food processor and continue to blend on high for 3 to 5 minutes or until smooth and creamy.

Tip: Scrape the sides of the food processor down as needed.

How to Make Paleo Cream Cheese

Quick Tip for Soaking Cashews

I understand, no one has time to wait around or let alone plan they are making a batch of Paleo cream cheese. If time is tight (or you are just in a hurry to eat cream cheese), place cashews into a large glass bowl and add 2 to 4 cups (enough to cover the cashews) with boiling water. Allow cashews to soak in the boiling water for 15 to 20 minutes or until they are plump. Carefully, drain the cashews and rinse before blending.

How to Store Paleo Cream Cheese

Cream cheese can be stored in an airtight glass container in the refrigerator for 5 to 7 days for optimal freshness and up to 2 weeks in some cases.

If you are looking to make cream cheese into its iconic rectangle shape, line a bread pan with parchment paper, pour the finished product into the bread pan and even it out with a spatula. Place the bread pan in the refrigerator and chill for 2 to 4 hours or until cold.

Remove the parchment paper from the bread pan and slice into 8-ounce bars. Wrap bars in plastic wrap or store in individual glass containers in the refrigerator.

Essential Equipment for Making Paleo Cream Cheese

Food Processor To ensure a cream cheese-like texture, it is essential to use a food processor for this recipe. Mixing by hand or with a hand mixer won’t get the job done. (A high powered blender would work for this recipe as well).

How to Make Paleo Cream Cheese

More Paleo Staples

5-Minute Mayo – Enjoy a homemade rendition of this condiment featuring avocado oil as its base.

Grain-Free Croutons – Top your salad with these Paleo grain-free croutons for an added texture and taste you’ve been missing!

Homemade Vanilla Extract – Ditch the fake vanilla extracts and make this budget-friendly and homemade version instead.

Ways to Enjoy Your Cream Cheese

– Spread over my favorite Paleo homemade bread and top with everything bagel seasoning

– Make a Paleo cream cheese frosting

– Dip your favorite grain-free crackers, vegetables, and fruit

– Make a pineapple cream cheese spread

Basic Staples for Making Paleo Cream Cheese

Cashews – When it comes to making dairy-free alternatives to our favorite past foods, cashews are always at the top of my list! Soak your cashews for at least 8 hours ahead of time or up to 24 hours. The longer the cashews soak, the easier they are to work with and reduces the amount of phytic acid.

Coconut Cream – If you do not have coconut cream on hand, open a can of coconut milk (no need to shake) and skim the coconut fat off the top. Store the unused portion in an airtight glass container and make smoothies, sauces, or baked goods at a later date.

Shop Amazon For All Your Paleo Essentials And Staples

How to Make Paleo Cream Cheese
How to Make Paleo Cream Cheese
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Paleo Cream Cheese

Spread, dip, or whip up your favorite cream cheese dish with this easy to make Paleo cream cheese. The perfect homemade solution for those avoiding dairy.
Keyword cream cheese, dairy free, paleo
Prep Time 10 minutes
Soak 8 hours
Total Time 8 hours 10 minutes
Servings 16
Calories 96kcal
Author Angela Blanchard

Equipment

  • Food Processor

Ingredients

Instructions

  • In a food processor, blend cashews (drained) on high for 1 minute or until cashews are chopped and coarse.
  • Next, place coconut cream, lemon juice, apple cider vinegar, and sea salt into the food processor and continue to blend on high for 3 to 5 minutes or until smooth and creamy. Scrape the sides of the food processor down as needed.

Notes

 
Quick Soaking Method:
Place cashews into a large glass bowl and add 2 to 4 cups (enough to cover the cashews) with boiling water. Allow cashews to soak in the boiling water for 15 to 20 minutes or until they are plump. Carefully, drain the cashews and rinse well before blending.
 
This recipe makes 2 cups; 2 tablespoons per serving.

Nutrition

Calories: 96kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.