Dairy-Free Cheese Spread or Dip
Prep time
Cook time
Total time
Serve this as a rich vegan cheese to spread on whole-grain baguette or crackers. Place an array of vegetables (like broccoli florets, cauliflower florets and carrot sticks) and apple wedges around it for dipping. Or keep it warm and serve over pasta or nachos. You can also whisk in a little liquid for a thinner sauce.
Recipe type: Appetiser
Cuisine: American
Serves: 8 servings (2½ cups)
  • 1 large (9-ounce) potato, peeled and cut into 1-inch cubes
  • 1 cup raw cashews
  • 2 garlic cloves
  • ¼ cup nutritional yeast
  • ¼ cup plain dairy-free cream cheese alternative, softened
  • 2 tablespoons miso paste
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  1. Place the potatoes and cashews in a medium saucepan and cover with 1 inch of water. Place the pan over high heat and bring the water to a boil. Reduce the heat to medium, and simmer for 15 minutes or until the potatoes and cashews are very tender. Drain.
  2. Pulse the garlic cloves in a food processor to chop. Scrape down the sides and add the potatoes and cashews. Puree just until smooth - do not over process.
  3. Transfer the potato mixture to small saucepan. Place the pan over medium heat, and cook for 3 minutes, stirring occasionally. Add the nutritional yeast, cream cheese, miso paste, lemon juice, salt, and pepper. Stir and cook until the cheese alternative is melted and the mixture is heated through.
  4. Let the spread cool for just a few minutes, and then transfer it to a small bowl. Cover the spread with plastic wrap, pressing the wrap onto surface. Optionally refrigerate for a thicker spread.
  5. Serve in the bowl, or invert the spread in the center of a large serving plate.
  6. Arrange the broccoli, cauliflower, carrots, apple and baguette around spread.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cheese-spread-dip