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cream cheese

yields ~5 cups

This cashew-based cream cheese is naturally sweetened with dates. And is 100% plant-based! Perfect for the holiday season. Use as a fruit dip, spread it on graham crackers, bagels, cake or just eat it by the spoonful!


pitted medjool dates, 18 dates or 340 grams 

raw cashews, 3 cups 

plant-based milk 

juice from 1 lemon 

apple cider vinegar, 1 tsp 

vanilla extract, 1 tsp cinnamon sea salt


Soak the dates and cashews in hot water until soft. Use separate bowls. You can soak as long as several hours or as little as 10 mins (just be sure to use piping hot water!). The softer the better to help with blending. 

Strain the water in a fine mesh strainer. Add the cashews and dates into a high speed blender. 

Pour in enough milk to cover about 1/4 of the dates and cashews. Start with less milk than you think! You want just enough to allow the cashews and dates to blend. 

Add the lemon, apple cider vinegar, a few shakes of salt and LOTS of cinnamon. 

Blend on high, stirring and adding milk as needed to get all the chunks smooth. 

It's good to go! Store in the fridge and use within 1-2 weeks. Or, freeze to keep it for longer.


If you didn't get around to soaking the dates and cashews, warm up a pot of boiling water on the stove to use. Or, my favorite way...heat up water in a tea kettle and pour directly over the dates and cashews.

The amount of dates in this recipe is equivalent to 1 package of Trader Joe's organic pitted medjool dates.

Accidentally added too much milk and it seems too thin? Add in some more cashews. Know, this will also harden some naturally once its in the fridge. 

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