This new dairy-free cream cheese block is a home baker's best friend

Violife Creamy Block is the first dairy-free cream cheese block to be sold in Canada. Its breakthrough formula means indulging in your favourite recipes, without sacrificing structure or flavour.

An overhead view of a cheesecake topped with blueberries, and a Violife Creamy Block

Dairy-free alternatives continue to impress foodies like us with how far they’ve come in recent years. Today, many of these innovative products stand toe-to-toe with the flavours and textures of their animal-based counterparts. The true test of a dairy-free product for the home cook or baker, though, isn’t just how good it is on its own; rather, how does it impact the flavour of your favourite mac and cheese recipe? Or, the texture of the showstopping cheesecake you’re planning for Thanksgiving?

Violife, Canada’s number-one-selling dairy-free cream cheese brand, has been recognized as a leader in the plant-based scene for a while now. They’re not done changing the game, though — and as big home bakers, we can barely contain our excitement. Their brand-new, 100 per cent dairy-free Creamy Block is the first-ever dairy-free cream cheese block to be sold in Canada.

Like the classic Violife dairy-free cream cheese, it can be spread and savoured on bagels, or whipped into fluffy homemade icing. The cream cheese block goes a step further — it's bakeable. The product's breakthrough formula, which uses specialized ingredients that retain their structure and support under high temperatures, means you can finally indulge in all of the classic desserts you’re planning to make this fall, like creamy cheesecake or moist pumpkin cream cheese bars.

A dairy-free cheesecake topped with fresh strawberries and blueberries

We had the chance to try the Violife cream cheese block, and sample it in some of our favourite recipes. We used it in stuffed portobello mushrooms, and the rich, velvety smooth texture and tangy taste blew us away. Thickly spread on a freshly baked and toasted bagel, paired with lox, it was just as delicious, and soon we were licking our fingers clean.

Fall is the season for baking, and you can finally make your favourite recipes completely dairy-free without sacrificing any deliciousness. Check out two mouthwatering recipes below to try out the new Violife cream cheese block.

The cream cheese block is currently available at retailers across the country including Save-On-Foods, Longo’s and select Loblaws banner stores.

To find the Violife cream cheese block near you, click here.

Baked cheesecake

A cheesecake adorned with fresh fruit and with graham crackers

Serves 8

Preparation time 20 minutes

Cooking time 65 minutes

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ⅓ cups plant butter, melted
  • 3 Tbsp sugar

Cheesecake

  • 4 (227g) packages of Violife Creamy Block, at room temperature
  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 tsp vanilla extract
  • 4 eggs, at room temperature

Method

  1. Preheat the oven to 325 F.
  2. Mix graham cracker crumbs and sugar; stir in plant butter.
  3. Line the bottom of a 9-inch springform pan with parchment paper, if desired. Press crumb mixture firmly onto the bottom and slightly up the sides of the pan.
  4. Beat Violife Creamy Block, sugar, cornstarch and vanilla with an electric mixer until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour mixture over crust.
  5. Bake for 65 minutes or until the edges are set; the centre will have a slight jiggle.
  6. Refrigerate for at least 4 hours or overnight before serving.

Creamy mac and cheese

A spoonful of a creamy mac and cheesy bake

Serves 4

Preparation time 15 minutes

Cooking time 35 minutes

Ingredients

Macaroni and cheese

  • 2 Tbsp plant butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • ¼ cup flour
  • 1 tsp dry mustard
  • 1 cup plant milk
  • 2 cups Violife Cheddar Style Shreds
  • 1 (227g) package Violife Creamy Block
  • ½ cup Violife Parmesan Style Wedge, shredded
  • 2 cups elbow pasta, cooked according to package directions

Breadcrumb Topping

  • ½ cup panko bread crumbs
  • 2 Tbsp plant butter, melted
  • 1 tsp dried parsley
  • 1 clove garlic, pressed

Method

  • Preheat oven to 350 F.
  • Melt plant butter in a medium saucepan and cook onion and garlic for 6 minutes or until tender, stirring occasionally. Add flour and dry mustard and cook for 1 minute. Add plant milk and bring to a boil. Simmer for 5 minutes or until thickened.
  • Add Violife Cheddar Style Shreds and Violife Creamy Block and cook until melted and smooth. Stir in Violife Parmesan Style, shredded. Stir in pasta and turn into a 1½ quart baking dish.
  • Combine all ingredients for Breadcrumb Topping. Sprinkle over pasta and bake 20 minutes, or until beginning to bubble and breadcrumbs are golden.
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