Cream Cheese (millet & cashews)

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Yield: about 2 cups


  • 1½ cups cooked millet (use 1½ cups water to 1/3 cup dry millet) (view instructions how to cook millet)
  • 1 cup (128 g/4½ oz) raw cashews
  • 3 Tbsp nutritional yeast
  • 3 Tbsp lemon juice
  • 2¼ tsp onion powder
  • ¾ tsp garlic powder
  • ¼ tsp dry mustard powder
  • 1 tsp salt


  1. Add the hot cooked millet to a high-speed blender along with the cashews, nutritional yeast, lemon juice, onion and garlic powder, dry mustard and salt. This will be very thick. Blend until creamy and smooth.
  2. Scoop contents into a container. Allow to cool then cover and keep in the fridge. It will thicken a little more after it has time to chill.
  3. This cheese keeps well for 7-8 days and it’s also freezer friendly.

How to Use

  • As a spread on toast, crackers etc.
  • Whip into mashed potatoes.
  • As a drizzle over vegetables in this case add a little water or plant-based milk to thin down.