4

votes

What to use instead of cream cheese?

Commented on June 22, 2015
Created September 23, 2011 at 1:08 AM

Any ideas for a good substitute for cream cheese? It's so processed! My favorite way to use it is to slice a banana in half lengthwise and top it with cream cheese and walnuts. It also tastes good rolled up with sliced meat or on pickles... so many uses for such a borderline food!

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 18, 2012
at 03:33 PM

I do a lot of veggie fermenting, and I love this "yocheese" that's left over after straining the whey out of yogurt. You can keep it as it and it'll taste like plain cream cheese, or you can add whatever herbs/spices you like. If you add cinnamon to it, I think that'd be GREAT with your banana and walnut treat!

194d8e8140425057fe06202e1e5822a7

(3979)

on May 18, 2012
at 02:13 PM

Avocado, silly!

Ebcbbdcb8b727e69e06eaa102d49a84c

(1804)

on May 18, 2012
at 01:21 PM

Mmmmmmm goat cheese.....

1368bb49d7a1455a3c477aea04363b03

(169)

on September 23, 2011
at 08:36 PM

What about Quark?

03fa485bfd54734522755f47a5e6597e

(3944)

on September 23, 2011
at 04:24 PM

You can also use a more cheese-type process, where you add rennet and buttermilk to warm milk, let it curdle, cut it into pieces, cook it some, drain it, and press it a little. But the "let some yogurt drain" method is way simpler, and making your own yogurt is simpler yet if you have a good milk supply.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 23, 2011
at 02:43 PM

Seconded. You can take this savory or sweet depending on seasoning.

C2450eb7fa11b37473599caf93b461ef

(3225)

on September 23, 2011
at 02:34 PM

That's what I was going to suggest. You can experiment with straining time to get everything from a Greek yogurt style to a cream cheese.

A968087cc1dd66d480749c02e4619ef4

(20436)

on September 23, 2011
at 01:57 PM

Mascarpone is nice.

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11 Answers

7
D9c329b7485db6e8b88efad7344a79c8

(258)

on September 23, 2011
at 02:06 AM

heres what works great. take full fat plain organic yogurt and put through a nut bag strainer. the liquid that runs out is whey (used for fermentation, saurkraut, kimchi, etc) and the solid mass is yogurt cheese. very similar in flavor and texture to cream cheese and not so processed. oh, strain in cheese cloth or nut bag overnight to get all liquid out.

C2450eb7fa11b37473599caf93b461ef

(3225)

on September 23, 2011
at 02:34 PM

That's what I was going to suggest. You can experiment with straining time to get everything from a Greek yogurt style to a cream cheese.

03fa485bfd54734522755f47a5e6597e

(3944)

on September 23, 2011
at 04:24 PM

You can also use a more cheese-type process, where you add rennet and buttermilk to warm milk, let it curdle, cut it into pieces, cook it some, drain it, and press it a little. But the "let some yogurt drain" method is way simpler, and making your own yogurt is simpler yet if you have a good milk supply.

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 18, 2012
at 03:33 PM

I do a lot of veggie fermenting, and I love this "yocheese" that's left over after straining the whey out of yogurt. You can keep it as it and it'll taste like plain cream cheese, or you can add whatever herbs/spices you like. If you add cinnamon to it, I think that'd be GREAT with your banana and walnut treat!

4
1da74185531d6d4c7182fb9ee417f97f

on September 23, 2011
at 01:31 AM

Wallaby Organic makes a grassfed real cultured cream sour cream... it's thick and delicious. http://www.wallabyyogurt.com/products/sour-cream

I use it as a spread on veggies, mix it with tomato sauce on squash to make a sort of creamy vodka sauce, on a spoon. It's really good stuff and unlike most sour creams its made with cream, not skim milk with cream in it.

4
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on September 23, 2011
at 01:28 AM

whole milk organic ricotta cheese

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 23, 2011
at 02:43 PM

Seconded. You can take this savory or sweet depending on seasoning.

3
Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on September 23, 2011
at 03:51 AM

Soft Goat's cheese.

Ebcbbdcb8b727e69e06eaa102d49a84c

(1804)

on May 18, 2012
at 01:21 PM

Mmmmmmm goat cheese.....

2
21b36b3de8ff31b0d41e7f0f4b5c1e03

(1688)

on September 23, 2011
at 02:34 AM

Full fat greek yogurt or labneh

1
Medium avatar

on September 23, 2011
at 05:46 PM

Good French Neufchatel!

Neuf-wiki

1
74f5d2ff6567edd456d31dfb9b92af61

(5227)

on September 23, 2011
at 04:11 AM

I don't have an alternative dairy suggestion for your banana-cream-cheese-walnut combo (but damn, that does sound delicious!), but my favorite thing to eat in the entire world is a banana slathered in almond butter and sprinkled in cinnamon. Maybe that might ease the pain of migrating away from your beloved cream cheese?

I also find that I don't react poorly to goat cheese, and it has a pleasantly sour tang to it. :)

0
01adafcb4dd4147c6af543f61eee60a8

on May 18, 2012
at 11:31 AM

Quark is great and versatile

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on September 23, 2011
at 05:21 PM

I use a good sour cream.

1e0881393b4673fb196154669f827e62

on June 22, 2015
at 02:09 PM

Good idea

0
D7ec5ab98a0b971f9e24b4e654abfa7d

on September 23, 2011
at 02:25 PM

I just bought Cabot full-fat greek yogurt for the first time, and it as at least as thick & creamy & rich as full-fat sour cream (like I can only eat a tablespoon at a time vs a cup like I used to of plain nonfat "regular" yogurt because it's just TOO MUCH DELICIOUS), if not quite as spreadable as those bricks of cream cheese.

0
957a563c7e4a165663fd3c71207c39da

on September 23, 2011
at 02:21 AM

For savoury, baba ganoush is incredible and very creamy! It's a condiment made from tahini, chargrilled eggplant, garlic and lemon juice. Mmmm mmmm. You can either make it yourself (best if it is chargrilled somehow) or buy it from Middle Eastern takeway places. Sometimes supermarkets have it, but be wary of additional fillers that some of them have, like canola oil.

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