Nourishing, Zesty, and Dairy-Free

This vibrant plant-based cream cheese is a celebration of flavour and function, crafted from whole, nutrient-rich ingredients that support vitality and digestive wellness. At its heart are raw cashews—creamy, protein-rich nuts packed with heart-healthy monounsaturated fats, magnesium, and zinc. Cashews provide a luscious texture while supporting bone health, energy production, and immune resilience.

🍍 Tropical Brightness & Digestive Support
Crushed pineapple adds natural sweetness and a burst of vitamin C, while also offering bromelain—an enzyme known to aid digestion and reduce inflammation. The tangy lift from lemon juice and zest brings antioxidant power and alkalising benefits, helping to refresh and balance the palate.

🌿 Gut-Friendly & Anti-Inflammatory Boost
Apple cider vinegar contributes a gentle probiotic kick, supporting gut health and blood sugar balance. Fresh chives and parsley not only add vibrant green flecks and savoury depth, but also deliver chlorophyll, vitamin K, and natural detoxifying properties. A touch of cracked pepper enhances absorption of key nutrients and adds a subtle warmth.

💚 Versatile, Wholesome, and Free from Dairy, Oil, and Refined Additives
This cream cheese is ideal for those following a whole food plant-based lifestyle. It’s free from dairy, oil, and refined sugars, making it suitable for heart-healthy, anti-inflammatory, and weight-supportive eating patterns. Use it as a spread, dip, or wrap filling—it’s a delicious way to nourish your body while delighting your taste buds.

Cashew & Pineapple Cream Cheese

Catherine Barclay

A vibrant, dairy-free spread bursting with tropical tang and garden-fresh herbs. Raw cashews blend into a silky base, brightened by lemon zest and apple cider vinegar, while crushed pineapple adds natural sweetness. Chives, parsley, and cracked pepper finish it with a savoury lift—perfect for crackers, wraps, or veggie platters.

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Course Side Dish, Snack

Ingredients

  

• 1½ cups raw cashews
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• ½ cup crushed pineapple
• 3 tbsp water
• 4 tbsp chives chopped
• 3 tbsp parsley chopped
• fresh ground pepper

Instructions

 

• Soak the cashews overnight in water.
• Next morning rinse the cashews and add to a blender with vinegar, lemon juice and water.
• Add in crushed pineapple and pulse until blended.
• Move to a bowl and mix through herbs, and fresh ground pepper for taste.
• Using cheesecloth over a small bowl, add in the mix and allow to cool in fridge for a couple of hours.
• Remove from fridge and squeexe cheese in mesh to remove excess water.
• Place cheese back into the small bowl without the mesh and leave in for a futher one hour befoe eating.
• Serve immediately or store in a sealed container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Keyword cashew cream cheese, plant-based, vegan, wfpb

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