Rich, Delicious & Versatile Nondairy Cream Cheese

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Good for you if you’ve removed dairy products from your diet. Still, you don’t have to be deprived of the rich, creamy taste of cheese.  With dairyfree cheese you can melt vegan cheese in sandwiches, shred them into salads, and slice them up to eat with your fingers just as would dairy cheeses without the dairy.   Non-dairy or vegan cheese is yummy and good for you but versatile enough to add to your favorite dishes, even the ones that usually call for dairy-based cheese. Sound too good to be true?

Well, you’ll never know the difference and your dairy loving friends and family won’t either!

First we’ll take a look at how to make some fresh nondairy ‘cream’ cheese and then explore how you can make vegan cheese part of your diet.  Don’t be intimidated.  Making this versatile but nondairy cheese is easy and if you’ve been vegan for a while (or not ) you probably already have most of the ingredients on hand.

soy cheese

Non-Dairy Cream Cheese

  • Measure out one ¼ cup of nutritional grade yeast and an equal amount of soymilk powder into a saucepan. Add 1 cup of liquid soymilk. While warming to medium heat, blend well until all the dry ingredients are  dissolved. Stirring constantly, add 1 teaspoon of apple cider vinegar. Then add one tablespoon each of spicy mustard and sea salt. When mixture is well-combined and thoroughly blended remove the saucepan from heat.
  • Next, process 12 ounces of plain tofu in a blender or food processor until it reaches a creamy consistency. Then add the soymilk blend to the process and blend again until the mixture is thoroughly combined. (Yes, you may poke your finger into the mixture taste now to get an idea how it will taste!)
  • Pour into a cake pan greased with vegetable oil, and bake at 350 degrees for about 40 minutes. Your ‘cheese’ will have golden rind, but is creamy and rich on the inside. Cool on a baking rack. You can then store it in the fridge like dairy cheese.


Now you’ve probably already sampled a slice for yourself to see how rich, creamy, and delicious it is. This is when things get versatile. This faux crème cheese without the dairy replaces cream cheese and ricotta cheese in nearly every recipe you can think of. Plus, it’s not as bland as dairy-based cream cheese and ricotta.

When refrigerated, nondairy cream cheese firms up well enough to be easily sliced or shredded to layer in vegan lasagna. Or pile your vegan cheese on pizza dough;  top with your favorite tomato sauce and veggies for vegan pizza.  You can slip a chilled slice into a veggie sandwich or melt between toasted bread for a grilled cheese sandwich.

At room temperature, this faux cream cheese spreads just as easily on vegan bagels, English muffins,  toast,  or crackers.  Non-dairy cream cheese is also a delicious finishing touch for potato soup so you won’t miss the butter.  That old comfort food stand by, broccoli cheese soup can be added back into the healthy eating menu again.

You can make a delicious sauce if you cube and melt nondairy cheese with a little soymilk to make cheese sauce for peas & onions just like grandma used to make but without the milk.  Consider drizzling some on a baked potato stuffed with roasted veggies for a meal all on its own.

vegan cheese pizza

Getting the idea?

Plus,when you make your ‘cheese’ at home you can play with the flavors. The only downside is that can’t make cheesecake with nondairy cheese. The good news is that vegan cheesecake doesn’t require cheese!



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