Cream Cheese Substitute Dairy And Soy Free

By Kathy C.

Cassidy's Craveable Creations: "As I was going through my recipe box this week preparing to buy groceries, I came across several recipes that called for cream cheese. Since I already have a cream cheese dip, I figured a cream cheese substitute wouldn’t be that hard.
Armed with a small block of Philadelphia original cream cheese (for me to taste), my cream cheese dip recipe, and this recipe from Adventures Of A Gluten Free Mom, I went to blending. Then tasting, then blending again. And I came up with something so close to Philadelphia cream cheese it will make you cry ;)
I’ve already used it in a chicken enchilada recipe I haven’t made in ages and in my Alfredo Lasagna recipe – it worked like a charm. I think I’m going to cry again ;)
The only ingredient in this recipe I don’t usually use is Tahini. Tahini is made from ground sesame seeds and looks similar to peanut butter. I know it is expensive (about $10) but is well worth the investment. It adds almost a bitter or cultured taste when you are also trying to avoid soy. I haven’t tried this recipe without the Tahini so am not sure how it would taste without it.
*Next time I make this I think I’ll try making it with Macadamia nuts to try and make it a more white color."

Ingredients

• 1 1/2 C raw cashews, soaked in hot water 30+ minutes (if you can’t find raw at least use no salt added cashews)
• 1/4 tsp. minced garlic
• 3 Tbsp lemon juice
• 1 – 2 Tbsp apple cider vinegar
• 1/4 tsp. xanthan gum, optional but will help thicken
• 2 Tbsp. coconut oil, solid or liquid form
• 3 Tbsp. SO Delicious coconut creamer or milk, original
• 1 Tbsp. olive oil
• 1 tsp. tahini
• 1/2 C water, as needed
• 3/4 tsp. sea salt
• up to 1/4 tsp. garlic powder, as desired

Details

Adapted from cassidyscraveablecreations.com

Preparation

Step 1

Instructions

Soak cashews in very hot water for 30 minutes to 1 hour. Or in room temperature water overnight.

Drain and rinse cashews. Then, add to blender.

Add remaining ingredients using only ¼ C of the water. Blend on high until well combined and smooth. Taste and adjust ingredients as needed.

Add additional water as needed to help facilitate blending.

Cover and refrigerate 30 – 45 minutes or until slightly thickened. If left in fridge too long (an hour +) it become hard. Set out on counter until soft enough to handle if needed.

*Without a Vita-Mix, you will probably not be able to get your mixture completely smooth, but really close.

Instructions