Made with a superfood grain packed with nutrients. yes please😊

Gluten-free, soy-free, rich, and light at the same time: millet cream cheese; made with a superfood grain called millet - full of nutrients and proteins, this vegan cream cheese is versatile, you can use it both in savory dishes as well as desserts, it is easy to make and the flavor is out of this world delicious!

Enough chitchat! Here is the recipe!


• For cooking the millet:
• 1/2 cup of raw skinless millet
• 1 1/2 cups of water approximately
• For the millet cream cheese:
• The cooked millet (about 1 cup and a half approx.)
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• A pinch of salt
• A pinch of white pepper
• 1 tablespoon of olive brine
• 1/2 lemon, juiced
• 1 tablespoon of sour starch
• 2 tablespoons of neutral taste vegetable oil
• 1/2 cup (or more) of water
• Vegan milk (if you’d like more cheesy cream cheese)


  • 1.
    Cook the millet:
  • 2.
    Cook millet by simmering it in low heat one part of dry raw millet to 2 (or two and a half) parts of water for 20 -25 minutes. The longer it cooks the softer and smoother the cream cheese will turn out to be.
  • 3.
    Make the millet cream cheese:
  • 4.
    Blend all the ingredients for the millet cream cheese in a blender until it is smooth and velvety. Add more or less water and/or vegan milk if you would like a thicker or thinner consistency cream cheese. Please bear in mind that it will firm up once it is refrigerated. Lasts for up to 10 days in the fridge.
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