Plant-based Cheese

​In the days when I ate dairy, cheese was my ‘junk’ food, my ‘stand-in-front-of-the-fridge-and-eat’ thing. I ate it. Lots of it.
Then I read Dr. Campbell’s ‘The China Study’, and I decided that whilst cheese was my guilty pleasure, it had to go, and so Bitto, Parmesan, Gorgonzola, Pecorino, to name but a few of my ex-guilty pleasures, were banned from my fridge. A case of, I love you, but I love me more.
And so my quest for cheese substitutes began.
 
I soon discovered that when you follow a plant-based diet you become more creative with your cooking. Whilst I was happy to ditch the dairy, I still wanted something ‘sort-of-cheesy’ to spread on my home-made crackers. I mean, what are crackers for if not for spreading something cheesy on, I ask?
 
With a little bit of creativity you can come up with some really tasty ‘cheeses’ and spreads. Dairy-free, gum-free, additives-free, not to mention nutritious, heart-friendly and generally bloomin’ delicious.

Basic Cashew Cream Cheese

This is the basic recipe I use for plant-based cream cheese. Cashews are perfect for blending as they make a velvety smooth cream and have a mild flavour that works well in both sweet and savoury dishes.

Cashew and Spring Onion Cream Cheese

​This cheese is a little softer than the regular cashew cream cheese because of the added spring onions.
It almost becomes a dip.

Roasted Garlic & Red Pepper Cream Cheese 

I love this cream cheese. The roasted garlic and red pepper give it a sweet (but garlicky) taste that is delicious!
The roasted garlic isn't as pungent as raw. The peppers give it a pretty colour too!

Roasted Garlic & Chives

Creamy, dreamy and aromatic, this pale green spread is always a favourite for spreading on raw veggies...

More recipes on the way!