Vegan cream cheese with Tkemali crackers

Vegan cream cheese with Tkemali crackers

  • 2


  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 15′

  • Gluten-free


  • No refined sugar

    No refined sugar

  • 2


  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 15'

  • Gluten-free


  • No refined sugar

    No refined sugar


A few related questions about cheese have been weighing on us. First, as Bertolt Brecht asked, “what happens to the hole when the cheese is gone?” And then, and more importantly for our daily life, “what happens to the cheese when the dairy is gone?” We now crave salads instead of greasy, fried food, we love raw chocolate with nary a look back…. but cheese, cheese, cheese!

Cheese, cheese…

That was before we tried this recipe for homemade vegan cream cheese dip. It satisfied all cravings, and we also loved the backstory. The recipe was inspired by a dip that the mother of the person who put together the recipe (which I sadly did not!) made on special occasions. It is these deep, entwined emotions that one can only unlock through specific sensations that we find so challenging about going completely vegan – or about making any permanent lifestyle changes.


Tkemali cheese


Granted, we never tried the original, dairy-based dip. But tasting this one, we find it hard to believe that there is any longing that it would leave unsatisfied. Make extra, so that you have some in your refrigerator to include in sandwiches throughout the week. This cashew cheese is also a wonderful addition to breakfast smorgasbords and salad platters.

Bathe your cashews, darling.

Cashews have a mellow flavour that we have always been fans of. But when soaked, they attain a remarkably smooth consistency that comes in very handy for all matter of vegan recipes. However, you need to be careful not to leave them in water for too long, or they will become mushy. Think of it as the cashew version of wrinkly raisin fingers. Overnight is fine, two or three hours will do at the very least. Soak your cashews in filtered water to activate the enzymes. You will digest the nuts much more easily. Once blended, soaked cashews go easily with all sorts of flavourings.

Back to essentials

Linoleic acid (omega-6) and alpha-linolenic acid (omega-3) are essential fatty acids. You need to get these acids through your diet because your body cannot make them. An optimal balance of these two acids is very important to keep your body functioning as it should. These acids are important for all types of biological processes, like blood clotting.

However, this doesn’t mean that you should consume as much of these acids as you can. The typical Western diet is far too high in omega-6s. Scientists now theorise that this imbalance may lie behind many health problems experienced far more by people today than by our predecessors.(1) Processed seed oils are a huge contributor to this issue.

Chia seed oil, as contained in this recipe, has a good ratio of omega-3 acids. If you also make milk thistle oil a regular part of your diet, you will have attained a good proportion of omega-6 to omega-3 fatty acids.

What happens to the cheese when the dairy is gone? It lives happily ever after…..

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Baba ganoush is a simple dish that inspires great passion. There are as many ways to make it as there are chefs, and each way comes with its dilemmas. First up would be – should you grill the aubergine or char over a gas flame? Next up – probably the decision of whether mashing the aubergine or cutting it into thin strips would be tastier. Still going? You should think about if garlicking up or garlicking down is your way. How about which herbs you are going to use? But, most importantly – should you use tahini in the recipe? Continue reading



  • 2 cups raw cashews (soaked overnight or for at least 2-3 hours in warm water)
  • 5 tbsp lemon juice
  • 1 tsp sea salt
  • 4 leaves of dried or fresh sage
  • 3 tbsp chopped dill
  • 3 tbsp chopped parsley
  • Big pinch of black pepper
  • ¼ cup Erbology Organic Chia Seed Oil or extra virgin olive oil
  • ½ cup filtered water, depending on desired consistency

Here's how you make it

  1. Place two cups cashews in a bowl with room temperature water so that all cashews are fully submerged. Cover the bowl with a towel or cheesecloth and set aside overnight or at least 2 to 3 hours.
  2. Once soaked, drain the cashews and keep in an airtight container in the refrigerator until you are ready to prepare the dip.
  3. Place cashews, salt, lemon, and water in a high-speed blender and blend until smooth. Start with less water, as it is easier to add more if you want to change the consistency.
  4. Add black pepper and chia oil or olive oil into the mixer. Then blend again.
  5. Take out your mixture and place in a bowl.
  6. Stir in the chopped sage, dill and parsley.
  7. Place in a serving bowl, decorate with remaining herbs and dip those crackers in!

If you tried this recipe...

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  • (1) Simopoulos, A.P., “Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases” Biomedicine & Pharmacotherapy, 2006

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