Garlic & Herb "Cheese" Spread


So let's get one thing straight: you are reading the blog of a girl who grew up voluntarily drinking 3 glasses of milk a day, ate Tillamook cheddar cheese like the company was going out of business, and I can probably count on 2 hands how many meals I had that didn't involve a dairy ingredient. I loved dairy. It made me cheese, cakes, desserts, dinner, everything. But aside from all those wonderful outcomes, dairy also made me breakout. For years I had no idea that it was my food that my body was rejecting and it wasn't just my DNA. I tried every face wash and medication under the sun, moon and stars to fix it but nothing ever worked for very long. Until I adopted a plant-based diet. GAME CHANGER! Now I am finding and creating replacements for all the things I once loved but now don't, and honestly life is even better than before.


I've gone back forth with this post wondering how much detail I want to go into about dairy, hormones and ethics. But I think I will save that for another time because I have some things to say and we all know how much I love to talk. I'd love to hear your experiences, opinions or questions on dairy in the comments below! Maybe I can talk about/answer some of them in my post on this topic. 


Let's talk about today's recipe though! This one is a great alternative to your typical soft cheese/spreads. Spread it over a cracker, on top of a bagel, or dip your favorite veggies in it. It is light, tangy, and herby (herby?) and delicious.


  • 1 1/2 c. Cashews (soaked for 24 hours)
  • 1 tbsp lemon juice
  • Lemon zest (1/2 a lemon)
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Nutritional yeast
  • Sea salt
  • 2 garlic cloves
  • Chives
  • Dill
  • Parsley
  • Cheesecloth


  1. Place cashews in a bowl or jar and cover with water. Let them soak for 24 because you want the cheese to be as smooth as possible.
  2. In a food processor, combine all ingredients EXCEPT the herbs. Blend until smooth and creamy (about 3-5 minutes)
  3. Once blended, spoon in 2-3 tbsp of your chopped herbs. Do not blend in your herbs or your cheese will turn green.
  4. Scoop your cheese into a cheesecloth and tie at the top to form a “ball” shape. Place your cheese in a colander or strainer over a bowl so that any remaining moisture will drop out, then place in the fridge over night.
  5. Dab any excess moisture off of your cheese and smooth out the cheesecloth lines. Serve with crackers and your favorite veggies, or spread on a bagel. Enjoy!