Milk-free "cream cheese"

Finns and Swedes drink probably the most milk in the world and yet we are the ones who suffer most of lactose intolerance too. Just to give you some numbers, Finnish people drank 130 liters of cow’s milk per person in 2012. Because lactose intolerance is such a common “problem” here, we nowadays have a wide range of lactose-free products available in almost every food store. Moreover, some people, like myself, can stand small amounts of organic milk products because their manufacturing process is different (the milk is not homogenized). Even though I don’t want to cut all “regular” milk products from my diet in order to not become completely intolerant, substituting most of these with plant milk products and keeping with small amounts of organic cow’s milk has significantly improved my stomach problems caused by drinking regular milk. I like to use unsweetened organic oat milk in my breakfasts and a little fat free organic cow’s milk or unsweetened organic soy milk with my coffee…but this post is not about making your own plant milk or milking your organic cows so let’s get back to the topic: milk-free (lactose-free) cream cheese!

The recipe is so easy and quick and even though you could eat “normal” cream cheese without any problems, this is definitely worth trying! Moreover, this cheese has a better oil composition than cream cheese made of cow’s milk thanks to the vegetable oils from the nuts. So just get over all your possible prejudices and give this one a try, you won’t be disappointed:

Raw garlicky cashew “cream cheese”

What you will need:

2dl cashews (+6dl water for soaking)

1/2dl water

1/2tbsp lemon juice

1tbsp nutritional yeast

1/2tsp granulated garlic

1/2tsp sea salt

How to do it?

  • Rinse the cashews and soak them in about 6dl water for a couple of hours. I usually cover the bowl with a kitchen towel and let it sit on the counter for around 4-5 hours.
  • After soaking, rinse the cashews thoroughly and place them in your blending bowl.
  • Just simply process all remaining ingredients with the cashews (adding the water gradually) in your food processor or with a stick blender until smooth.
  • Enjoy with pretty much anything – pasta, bread, sweet potato fries…the sky is the limit!

xx a


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