Dairy-free Herbed Cream Cheese

Vegan cream cheese is so creamy and flavorful! Seasoned with garlic and herbs, this cream cheese packs a punch of flavor! It makes a great snack or appetizer. Smooth and tart, it looks and 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. Try it on Pumpernickel No-Rye Bread!

This cream cheese is great as a spread or as a dip for veggies! It is also dairy free, vegan, and gluten free. Try 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



  • 3/4 cup unsweetened coconut milk, as thick as possible
  • 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


  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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