Vegan Cream Cheese
When it comes to a dairy, nut and soy free cream cheese that are low in additives and full of creamy promise, this is my go to. It's a simple recipe and while it's texture isn't exactly like that of regular Cream Cheese, it gets many a job done. I love mixing this with my vegan cheddar for my cheese sauces or adding to other baked goods and purees for that oh so creamy flavor. Here's my recipe and I do hope you enjoy.
1 can Coconut Cream (400 ml)
2 tbsp Apple Cider Vinegar or Lemon Juice
5 tbsp Tapioca Starch
1 tbsp Vegan Butter or Margarine
1 tbsp Nutritional Yeast
●Place a large saucepan on low heat.
●Immediately add coconut cream, tapioca starch, vinegar or lemon juice and salt, begin to stir or whisk mixture.
●Raise heat to medium still whisking mixture until begins to thicken up somewhat.
●Add nutritional yeast and butter still whisk mixture.
●Once mixture has thickened considerably and is now a smooth paste remove from heat and add to bowl with a lid.
●Allow to cool completely before placing in the fridge to firm up further.
You can store in the fridge for up to 2 weeks and it can also be stored in the freezer for up to 3 months.
I use this cream cheese recipe along with my vegan cheddar cheese recipe to make my cheese sauces it adds another beautiful depth of flavor that brings creamy and cheesiness that I really love.
Hope you enjoyed this session of Food Therapy. See you soon ❤