Dairy-free Herbed Cream Cheese

This creamy Vegan spread is a great snack or appetizer! Smooth and tart, it tastes just like cream cheese, except it is dairy-free, made with coconut butter and lemon juice. Use your favorite herbs – I used fresh dill and parsley. It’s also yummy with basil, sage, and cilantro on Pumpernickel No-Rye BreadTry it with Gluten-free Herb Crackers, or No-Cheese Crackers. It can be a dip for veggies, or anything you’d use cream cheese for.  Just blend, chill and serve. Makes 1 1/2 cups.

Dairy-free Herbed Cream Cheese

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Ingredients

  • 3/4 cup unsweetened coconut milk, medium to thick
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon unprocessed salt to taste
  • 1 clove fresh garlic, coarsely chopped (optional)
  • 3/4 cup Coconut butter (170 g.)
  • 1 1/4 teaspoons pure Vitamin-C crystals (Optional. Look for pure Ascorbic Acid, NOT Calcium Ascorbate in the supplements section of any healthy grocery)
  • 1/4 cup finely minced herbs such as basil, chives, green onions, cilantro, parsley, or dill

Instructions

  1. In any style blender, add coconut milk, lemon juice, vinegar, Vitamin C, salt, and garlic. Blend until smooth. Add the coconut butter last and blend until smooth.
  2. Put it into a bowl and stir in the herbs by hand.
  3. Serve immediately, or chill 2 hours to thicken.

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