Creamy ‘Cheese’
Recipe type: Side Dishes, Basics
This has the taste, texture and richness of cream cheese but is completely dairy-free. Spread on crackers or toast, use as a basis for a creamy pasta sauce or as the béchamel substitute for our Raw Lasagne.
Makes approx. 120g
  • 30g lemon, peeled
  • 110g pinenuts
  • 3 tbsp. nutritional yeast (from health food shops)
  • ¼ tsp. Himalayan or mineral salt
  • 2 tsp. water
  1. Put all the ingredients in a blender and whizz until smooth.
  2. Store in a covered pot. It will keep in the fridge for up to a week.
Recipe by EPJHealth at