Spread the Joy with Nudairy's Dairy-Free Cream Cheese
08/10/2025
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.
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
Ingredients
For the Cookies:
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1 tbsp egg replacer (or flaxseed meal/chia seeds)
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2 tbsp plant milk
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1 ½ cups all-purpose flour (180g)
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1 ½ tbsp unsweetened cocoa powder
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½ tbsp cornstarch
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1 tsp baking soda
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¼ tsp salt
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10 tbsp vegan butter, softened
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1 cup packed light brown sugar (210g)
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2 tsp vanilla extract
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1 tsp red food color gel (or 1 tbsp liquid red color)
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1 tsp white vinegar
For the Cream Cheese Frosting:
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4 tbsp vegan butter, softened
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4 oz Nudairy's Dairy-Free Cream Cheese, softened (115g)
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1 ½ cups powdered sugar (175g)
Instructions
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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). -
Mix the Egg Replacer:
Combine egg replacer with plant milk until smooth. Set aside. -
Combine the Dry Ingredients:
In a medium bowl, mix flour, cocoa powder, cornstarch, baking soda, and salt. -
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. -
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. -
Bake:
Bake for 9–11 minutes, until the edges are set but the centers are soft. Let cool completely on a rack. -
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. -
Assemble & Enjoy:
Frost each cookie generously. For a fun finish, top with cookie crumbs or a dusting of cocoa.