Vegan herb cream cheese

When & How

This vegan cream cheese should be considered a healthy source of fats to add to your morning, lunch, or dinner. Use it on toasts or crepês for breakfast, with crackers, fruit and veggie sticks for a snack, or simply as a touch of healthy creaminess to all your meals.   



(2-3 servings)

70g cashew

2 tbsp fresh lemon juice

2-3 tsp thyme, dried

1 tsp dill weed, dried

3 tbsp unsweetened almond milk (or more to adjust consistency)

Salt & pepper


  1. Soak cashew overnight. You can also soak cashew in hot water for only 15-30 minutes, but they won’t get as soft. Drain well.
  2. Place all the ingredients in a blender and blend until creamy smooth. You can adjust the consistency by adding more milk, but do it carefully! You want a creamy texture, not liquidy.  



  • If you are a fan of garlic cream cheese, definitely go for it. You can also use different spices depending on personal preferences. I went with the classics! 



Cashews and almonds are optimal sources of monounsaturated fats, the healthy ones. They are also rich in magnesium, phosphorous, calcium, and other essential minerals for hormonal and bone health.


Spices and herbs have countless beneficial properties, such as anti-inflammatory, antibacterial, and digestive properties.      


Their characteristic sourness supports the liver and optimizes digestion. Lemons are also rich in vitamin C, which exhibits potent antioxidant properties and helps increase iron absorption.       

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