If you suffer from lactose intolerance or dairy-related allergies, it can be challenging to find satisfying substitutes for your favourite creamy treats. And, let's face it, additive- and preservative-laden store-bought alternatives such as faux cheeses and non-dairy milks aren't exactly the most attractive option.

If you've given up dairy due to health or ethical reasons, a bit of creativity is all that's needed to still enjoy the familiar taste of old favourites.

In one of our recent Real Food Demos, we featured this rich and creamy unfermented cashew cream cheese. It's sure to eradicate any cheese cravings in a flash - plus it's so easy to make. We paired it with crispy, raw, omega-3 packed gluten-free flaxseed crackers (because what good is a cream cheese without a cracker to spread it on?).

Both recipes are 100% vegan, raw, gluten-free and contain no added sugars. We hope you enjoy making (and eating) them as much as we did!

Unfermented cashew cream cheese and raw dehydrated flaxseed crackers

1. Unfermented cashew cream cheese

(Yields approximately 2 cups)


  • 1 ½ cups cashew nuts
  • ¾ cups water (can be adjusted depending on preferred thickness)
  • ¼ cups lemon juice
  • ½ teaspoon salt
  • 1 tablespoon nutritional yeast flakes


  1. Blend all the ingredients in a high speed blender, using the tamper until smooth.
  2. Refrigerate any unused cheese in an airtight container for up to 4 days. 

Tip: you can add spices as desired. Try some cumin, tahini, lemon and garlic for a nut hummus.


2. Simply delicious flaxseed crackers


  • 1 cup golden or brown flaxseeds
  • 1 cup water or blended tomatoes
  • ½ teaspoon salt


  1. Mix all the ingredients together and let the mixture stand for at least half an hour, stirring occasionally.
  2. Spread the mixture evenly onto a soil dryer sheet for your dehydrator and dry for about six hours.
  3. Once dry, remove the mixture from the sheet and cut into desired shapes (we chose to make triangular crackers because they are convenient for dipping).
  4. Dry for a further twelve hours, or until completely dry and crisp.

Note: if you do not have a dehydrator, you can use your oven on a very low temperature (a similar process to drying out homemade rusks)

Tip: You can add spices as desired to the mixture before drying. Try Italian herbs and garlic flakes.


What are your favourite dairy-free alternatives? Share your ideas and recipes by commenting below.