Foods to Clear Sinus Congestion + Garlic and Chive Cashew Cream Cheese

whole food plant based garlic and chive cashew cream cheese recipe

Steph began eating a plant based diet to save money after a big life change when the budget was tight. By eating whole foods to clear sinus congestion and going dairy-free, her health improved and she found relief from lifelong ailments. This was a welcome surprise, as she had never made the connection that dairy products were causing decades of congestion issues. 

She loved her health improvements so much that she got her parents on the plant based train and their health has also improved! Steph says she’s hooked and will never look back.

Whole foods to clear sinus congestion and going dairy-free: a success story

Here’s what you’ll walk away with after watching our chat:

  1. How affordable it can be to eat a whole food plant based diet.
  2. How to find relief from sinus and congestion issues.
  3. How to experience improving health as you age.
  4. How batch cooking can help free up your brain for more important things.
steph cauller used whole foods to clear sinus congestion

Note from Steph:

Introduced to whole food plant based eating in 2009 by a trusted friend, I began reading and watching all the books and documentaries about this lifestyle. In 2010, my husband and I made an adventurous decision to make a lifestyle move, so we sold everything, quit our jobs, and moved to Hilton Head Island, South Carolina. As part of a successful moving plan, we put ourselves on a very tight budget for the first year. I realized that if I cut meat and dairy out of my grocery list, I would save a lot of money. 

The whole family went plant based for a while, but as the grocery budget increased, we fell back into the Standard American Diet. 

I’ve been eating totally plant based since September of 2019, when I found the Clean Food Dirty Girl Meal Plans. The Meal Plans were LIFE CHANGING! The changes in my body have been amazing, from releasing weight to losing an annoying life-long cough and congestion, to no longer being a comfort eater. 

The best news is that my parents, in their mid 70s, have also been following a whole food plant based way of eating, and they are feeling great and dropping prescriptions left and right! 

Steph Cauller, Meal Plan subscriber

Quick note: Steph was having some roofing work done on her house, so you may hear some intermittent banging. We’ve provided closed captioning if you find the noise distracting.

Closed captioning available.

I had congestion and a chronic cough my whole life and when I gave up dairy, it went away. I’d never made that connection before.

Steph Cauller

Thank you, Steph! It was so awesome to connect with you. From me and our Dirty team, it is an honor to play a small role in your journey. You kick ass!

Curious about how our Meal Plans help others improve their health? Read their reviews here.

whole food plant based garlic and chive cashew cream cheese recipe

Garlic and Chive Cream Cheese

Makes about 1½ cups
Author: Molly Patrick


  • cups raw cashews, soaked in water overnight or at least 4 hours (alternatively, you can simmer the cashews in water on the stovetop for 10 minutes / 195 g)
  • 1 teaspoon garlic, roughly chopped (about 1 clove)
  • 2 teaspoons nutritional yeast
  • 1 teaspoon yellow or white miso
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • teaspoon black pepper (about 5 turns)
  • ¼ cup water (60 ml)
  • 2 full tablespoons fresh chives, minced


  • Drain the cashews and discard the soaking water.
  • Place the cashews into a food processor, along with the garlic, nutritional yeast, miso, lemon juice, salt, garlic powder, and black pepper. Blend for at least one minute, stopping the processor to scrape down the sides as necessary, until the ingredients are well combined.
  • Add the water and process until completely smooth. This will take several minutes. Just keep blending until really creamy and smooth. It will never be as smooth as dairy cream cheese, but it should be creamy.
  • Transfer the cashew cream cheese to a bowl and stir in the chives.
  • Serve on your favorite sprouted whole grain bagels!

Wishing you a happy week. May it be filled with eating plants. 


Get a weekly dose of inspiration to eat more plants and celebrate imperfection

Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.


  1. Susan Wright on September 18, 2021 at 9:23 am

    you know what I am 65 and I just bought for me black and white saddle shoes with leather because I used to wear them to school every year but when I saw that I could wear saddle shoes I got excited and now I am wearing them I know I shouldn’t but I love them but we don’t cheat on eating at all

  2. Shelley on September 18, 2021 at 9:50 am

    How long will this keep in the fridge?

    • Team Dirty - Katie on September 18, 2021 at 11:40 am

      I would say up to a week, but it also depends on how much you open the container you’re keeping it in, and how airtight it is.

      • Judy C on September 18, 2021 at 6:02 pm

        You can also freeze it.

  3. Annu on September 18, 2021 at 1:09 pm

    5 stars
    This was a great interview !!!
    Could I use the green portion of a spring onion chopped really small instead of the chives? Thanks

    • Team Dirty - Katie on September 18, 2021 at 2:04 pm

      I don’t see why not. It will taste a little different, but still super yummy! Hope you love it.

  4. Jen on May 2, 2022 at 9:14 am

    5 stars
    This was so good! My baby loved it too 😊

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