Dairy-Free Cream Cheese Appetizers


When you get down to it, the essence of cheese comes from a trio of indulgences: fat, pungency, and salt. Though mimicking an exact cheddar cheese without the use of any dairy can be difficult (after all, it isn’t cheddar cheese then, now is it?), we can still satisfy cravings when those characteristics are delivered in a medium like these dairy-free cream cheese appetizers (in cute salame cones!).

Dairy-Free Cream Cheese Appetizers - Paleo Salame Cones Recipe (party-perfect, gluten-free, low-carb, and high protein!)

Truth be told, this is more like a rich, pungent “goat cheese” (my favorite go-to cream cheese alternative recipe is in Go Dairy Free), but I didn’t want to put dairy-free goat cheese in the title, lest people think I was referring to goat’s milk as dairy-free! It isn’t, but this recipe is 100% dairy-free and even made without soy, to boot.

I’ve allowed flexibility in the pungency and saltiness of this dairy-free cream cheese, or goat cheese if you will, because the final flavor should rest on the medium that you are serving it with. In this case, we enjoyed it with Columbus Farm to Fork Naturals Salame (a little uncured Italian and Genoa). The salame has cheesy properties in its own right – it’s quite rich, pungent, and salty – which is why it is AMAZING on easy cheese-free pizza. That said, I recommend starting with lesser amounts of pungency (lemon) and salt, taste-testing as you go with your desired medium. Use less of each when paired with the flavorful quality salame, more with crackers.

To make the presentation fun, I rolled each slice into a cone, stabbed them with toothpicks, and piped the dairy-free cream cheese in. You can dress it up with olives, blend in chives, add a pop of red bell pepper or a sprinkle of paprika, whatever floats your boat.

Special Diet Notes: Dairy-Free Cream Cheese Appetizers

This recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and paleo / primal. Note that to make the items pictured, I use Columbus Naturals Salame, which is free of all of these ingredients, and also made without added nitrates or preservatives. Believe it or not, many brands of packaged meat do contain dairy, gluten, or other unwanted ingredients.

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • No, but you’re supposed to grind the cashews into a powder before using. There shouldn’t be any grit. Then you blend very well with the other ingredients. If done this way, it’s less gritty than soaking because the cashews are pre-powdered. You’re making an “instant” cheese alternative. Same ingredients as when soaked, but without the lengthy process.

  1. I love these appetizers! I didn’t realize that packaged meat may contain dairy or gluten. I’ve been staying away from gluten so I’ll be reading packages more carefully or choosing the natural brands. Thanks for the head’s up!

  2. Pingback: Unbeetable Berry Chutney Recipe - Go Dairy Free

  3. I will admit that I made a cream cheese frosting. But I used cultured butter and cream cheese (Nancy’s Organic Cultured Cream Cheese is amazing!) with just a tiny bit of honey. If you are simply lactose intolerant and can tolerate cultured dairy products, then that frosting is heaven indeed.

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