I remember growing up and loving it when we would have guests around and once in a while Mum would break out some cream cheese (Kraft, Philadelphia cream cheese). Back then I didn’t realize it was loaded with stabilizers, fillers, and preservatives let alone the adverse affects dairy had on me – I just LOVED the stuff! It didn’t love me because I would always feel unwell after consuming it, but going down on a cracker – it was a dream!
As a chef and nutritionist, I can’t help but not bring back my favorites and upgrade them using whole foods so that I can thrive! This decadent simple cream cheese employs fermented cashews as its base, which due to the soaking and fermentation process once blended tastes just like real dairy cream cheese! Not only that but soaking and fermenting cashews (a nut I previously had issues with until I learned to soak and ferment them) makes them much easier to digest whilst feeding our resident gut buddies to get them proliferating!
This is my ‘plain cream cheese’ recipe, so please feel free to flavor your cream cheese, if you so desire, or keep it plain! Here are some suggestions I have tested and take with me to parties and BBQ’s that work exceptionally well: Chive and onion, spicy jalapeño, smoked paprika, and Italian herbs. Of course, you can play with many more! We love using this cream cheese as a dip with veggie crudités, or as a spread on my Clean Keto Buns for my delicious Smoked Salmon Capers and Cream Cheese ‘Bagel’! It honestly is the best non-dairy cream cheese spread and such a great way of getting more healthy fat and fermented nutrition into you and your family!
[pms-restrict subscription_plans=”2595, 1950, 2661″ message=””]
4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.