Dairy-Free Cream Cheese Appetizers
Prep time
Total time
I created this delicious recipe to showcase the Farm to Fork line from Columbus, which is dairy-free, gluten-free, and so flavorful!
Serves: Makes about 32 little appetizers
"Cream Cheese" or "Goat Cheese"
  • 1 cup raw, unsalted cashews
  • ⅓ cup neutral-tasting oil (such as rice bran, grapeseed or canola)
  • 1 teaspoon tahini
  • ⅛ teaspoon garlic powder, optional
  • 2 to 4 tablespoons lemon juice
  • ¼ to 1-1/4 teaspoons salt
  • Water, as needed.
Serving Ideas
  1. Place the cashews in a spice grinder (in two batches) or food processor and grind into a powder; it takes about 30 seconds.
  2. In a small blender or food processor, blend the ground cashews, oil, tahini, and garlic until smooth. Blend in 2 tablespoons of lemon juice and ¼ teaspoon of salt. Taste test with your serving medium, and add more of each, if needed. I use the full amount of each with crackers, but much less when serving in salame cones. Blend in a little water, as needed (around 2 tablespoons with the lesser amount of lemon juice, none when using the full amount), if it is too thick to get a creamy consistency.
  3. Place the mixture in the refrigerator, and let it chill for at least 4 hours, or overnight. This gives it time to thicken and for the flavors to meld.
  4. Whisk with a fork. If too thick to pipe and not creamy in consistency, whisk in water, ½ teaspoon at a time.
  5. If making salami cones, roll each slice into a cone shape, and stab with a toothpick to keep the wrapped shape.
  6. Pipe the dairy-free cream cheese into the cones, and garnish with sliced olives or other flavor boosters, such as red bell pepper.
For crispier bites (pictured in the back row), I follow the lead of these Paleo Salami Chips and toast the salami in the oven at 375ºF for 5 to 7 minutes. They must be rolled immediately, as they can firm up a bit as they cool.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cream-cheese-appetizers