I know many of you are craving simpler recipes that use purely natural ingredients. And I’m here to deliver. This dairy-free herb cheese alternative has just eight ingredients, and they’re all nutritious, everyday (aka affordable) foods. The recipe is free of starches, gums, and even coconut oil. Consequently, it’s much lower in saturated fat than your average vegan cheese alternative. But it still has a rich, creamy texture and full-bodied flavor that’s wonderful on crackers, artisan bread, or even in recipes (especially Greek or Italian dishes!).
Dairy-Free Herb Cheese that’s worth Spreading on Thick
This simple dairy-free herb cheese spread is a nutritious creation from Almond Essence by Janet L. Doane. We originally featured this sample recipe way back in 2006, but have since updated it with nutrition facts, more options, and answers to FAQs below.
How Do I Soak the Nuts & Seeds?
Simply place the seeds and cashews in two separate bowls. I use regular cereal bowls. Add water to about a inch or so above the nuts and seeds. I like to cover the bowls with plastic wrap and refrigerate, but refrigeration isn’t necessary. Let them sit for the time noted. If they sit too long, it isn’t a big problem. Up to 12 hours is fine, and even a day is okay if you forget. Just start with less water / milk alternative when blending if you oversoaked them. Drain all water off before adding the nuts nad seeds to the recipe.
Why Do I Need to Soak the Nuts and Seeds?
They swell up with water and become softer. Once softer and water-logged, they blend more readily into a creamy texture.
What if I Don’t Have Time for Soaking?
Not a worry! Put the cashews and sunflower seeds in a spice grinder or small blender or food processor. Grind them into a powder. Add them to your recipe, and add more water or milk alternative as needed. Since the nuts and seeds haven’t absorbed any water yet, they will begin soaking up water as you blend. The finished dairy-free herb cheese spread will continue to thicken as it sits.
Should I Strain the Dairy-Free Herb Cheese with Cheesecloth?
That’s up to you! As is, it is a soft, thick, spreadable cheese alternative. If you want more of a soft but sliceable cheese round, scrape the mixture into a fine mesh sieve lined with a few layers of cheesecloth. Place the sieve in a bowl to drain. Bring the corners of the cheesecloth together, to cover the mixture. Let it drain for several hours and up to 24 hours to thicken. When you remove it from the cheesecloth, it can be cut into wedges, but will still have a soft consistency that can be enjoyed as a snack or spread.
Is this Like a Vegan Boursin Cheese?
A bit. I think Bryanna’s Dairy-Free Boursin-Style Cheese is closer, but you could say that this dairy-free herb cheese spread is inspired by the boursin dairy free spread. It’s also a great non-soy alternative.
Can I Use All Cashews Instead of the Nut-Seed Mix?
You can! All cashews would ensure a creamier finish and a slightly sweeter and more neutral natural taste.
Can I Use All Sunflower Seeds Instead of the Nut-Seed Mix?
In theory you can, but I don’t recommend it. Sunflower seeds have a more pungent taste, which means the seasoning might require adjustments with all sunflower seeds. They also aren’t quite as smooth and creamy as cashews. That said, Janet has this Dairy-Free Sunflower Seed Cheese Recipe, which is nut-free.
Can I Substitute Other Nuts or Seeds?
Cashews are a personal favorite, but blanched almonds, macadamia nuts, and pine nuts also make delicious soft cheese alternatives. Seeds have a much more pronounced and/or bitter taste, so they can be trickier to pair. Shelled hemp seeds (hemp hearts) will blend up nice and creamy but they do have a somewhat “grassy” taste. Pumpkin seeds are similar to sunflower seeds, but not quite as soft. Just keep the flavors in mind when making substitutions.
Why is there No Nutritional Yeast in this Recipe?
You noticed! This recipe doesn’t contain any nutritional yeast. You can add some if you want a more pungent cheesy flavor. I would start with just 1 tablespoon for more of a seasoning influence. But the vinegar, lemon, and salt lend some cheesy pungency without the need for nutritional yeast.
Can I Substitute Garlic Powder for the Garlic?
Yes, I would use just 1/8 teaspoon garlic powder or maybe up to 1/4 teaspoon if you want a little more garlic in the flavor.
Does it Taste Like Cheese?
The longer it chills, the more cheese-like the flavor of this recipe will become. And it is tasty as a cheese stand-in on charcuterie platters and in recipes calling for a soft cheese. But like all cheese alternatives that I’ve ever tasted, it has it’s own flavor nuances. It isn’t dairy, but it can fill the void!
Special Diet Notes: Dairy-Free Herb Cheese
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, oil-free, vegan, plant-based, paleo, keto for some people, and vegetarian. It’s also paleo-friendly and keto-friendly.
Dairy-Free Herb Cheese
Ingredients
Method
- Before draining the sunflower seeds, you can rub them to remove most of the skins. It won't affect the taste dramatically if you skip this step.
- Drain the seeds and cashews and place them in your food processor, high-power blender, or single-serve blender (like a Magic Bullet).
- Add the milk, water, or vegan yogurt. Then add the lemon juice, vinegar, garlic, and salt. Blend or process until the mixture is as smooth as possible, stopping as needed to scrape down the sides.
- Add the herbs and pulse until combined. You can optionally blend for a green herb cheese.
- You can enjoy it immediately, or let it refrigerate for several hours to thicken more and for the flavors to meld.
- Scrape the dairy-free herb cheese into an airtight container and store it in the refrigerator for up to 3 days.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Also Try Janet’s Simply Sunflower Seed Cheese Recipe!
2 Comments
What to use instead of sunflower seeds? All of the commercially available fake cheese use sunflower oil. Deathly allergic. Don’t suggest pumpkin seed – that is an even worse allergy.
What ingredients do you want to use? I have included in the FAQs in the post several options that you can substitute for the seeds, including nuts. Are none of these suitable? If not, I need to know more about what you can eat.