If you are living dairy-free, it can be hard to find a good, satisfying cream cheese, so I was thrilled to discover Miyoko’s Plainly Classic Vegan Cream Cheese. A little tangy, smooth and spreadable, it’s seriously yummy.
Made from cashews and coconut cream, it’s a safe option for many people on restricted diets, or following a customized anti-inflammatory LEAP dietary program for maximum relief from inflammation.
Enjoy it anywhere you’d enjoy regular cream cheese: on wheat products like bagels, crackers, or toast; or, if you’re trying to avoid wheat and gluten, try it with gluten-free bagels, rice crackers, or even gluten-free matzohs (made from potatoes).
You can even bake with this vegan cream cheese: hello cheese cake! I’ll let you know if I make the attempt to make a dairy-free, wheat-free cheese cake with this. If you make one, please share the recipe in the comments below!
If you want to know more about the anti-inflammatory benefits of a customized LEAP diet, contact me to schedule a free initial phone consultation to learn more about it.
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