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Spread the Joy with Nudairy's Dairy-Free Cream Cheese

08/10/2025

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There’s something special about a perfect spread — smooth, creamy, tangy, and just the right amount of indulgent. But what if we told you that your favourite cream cheese could be dairy-free — and still taste absolutely divine?
Meet Nudairy’s Dairy-Free Cream Cheese by AlternaFoods. It’s the plant-based hero that’s about to make your breakfasts brighter, your bakes creamier, and your snacks a whole lot more exciting.


Creamy Meets Dreamy

This isn’t your average “vegan alternative.” This is the real deal — rich, luscious, and silky-smooth. Whether you’re spreading it on a warm bagel, whipping it into a cheesecake, or folding it into your favourite dip, Nudairy’s Cream Cheese gives you that same melt-in-your-mouth satisfaction as the classic version — without the dairy.

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Made with premium plant-based ingredients and crafted for the perfect texture, it’s free from dairy, gluten, and artificial additives. So you can enjoy every dollop, dip, and swirl guilt-free.


Try This: Red Velvet Cookies with Cream Cheese Frosting

Ready to take your dessert game up a notch? Try this dairy-free red velvet cookie recipe that’s soft, chewy, and finished with a tangy, creamy Nudairy's frosting.

Red Velvet Cookie photos credited to @thetreatory | Recipe courtesy of Serene Trail

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Ingredients

For the Cookies:
  • 1 tbsp egg replacer (or flaxseed meal/chia seeds)
  • 2 tbsp plant milk
  • 1 ½ cups all-purpose flour (180g)
  • 1 ½ tbsp unsweetened cocoa powder
  • ½ tbsp cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt
  • 10 tbsp vegan butter, softened
  • 1 cup packed light brown sugar (210g)
  • 2 tsp vanilla extract
  • 1 tsp red food color gel (or 1 tbsp liquid red color)
  • 1 tsp white vinegar
For the Cream Cheese Frosting:
  • 4 tbsp vegan butter, softened
  • 4 oz Nudairy's Dairy-Free Cream Cheese, softened (115g)
  • 1 ½ cups powdered sugar (175g)

Instructions

  1. Prep the Base:
    Take the cream cheese and butter out of the fridge to soften. Line two baking trays with parchment paper and preheat the oven to 350°F (180°C).
  2. Mix the Egg Replacer:
    Combine egg replacer with plant milk until smooth. Set aside.
  3. Combine the Dry Ingredients:
    In a medium bowl, mix flour, cocoa powder, cornstarch, baking soda, and salt.
  4. Cream the Butter & Sugar:
    In a large bowl, beat together the vegan butter and brown sugar until light and fluffy. Add the egg replacer, vanilla, red coloring, and vinegar. Mix until combined.
  5. Form the Dough:
    Gently fold in the dry ingredients until you get a soft cookie dough. Roll into 1.5 tbsp balls and space them 2 inches apart on the tray.
  6. Bake:
    Bake for 9–11 minutes, until the edges are set but the centers are soft. Let cool completely on a rack.
  7. Make the Frosting:
    Beat together the vegan butter and Nudairy's Dairy-Free Cream Cheese until smooth. Gradually add powdered sugar until you get a fluffy, creamy frosting. Chill for 15 minutes.
  8. Assemble & Enjoy:
    Frost each cookie generously. For a fun finish, top with cookie crumbs or a dusting of cocoa.

Spread the Love

Who said going dairy-free meant missing out? Nudairy’s Dairy Free Cream Cheese proves that plant-based living can be delicious, effortless, and indulgent. It’s not about replacing what you love — it’s about making it better.
Good food starts with good choices — and this one’s an easy yes.
Shop Nudairy’s Dairy-Free Cream Cheese at The Vegan Markets and turn every spread, bake, and bite into something deliciously kind.
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