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TERI'S FOOD THERAPY

GOOD MOOD FOOD

Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Julien

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.






INGREDIENTS



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


Pinch Salt




METHOD



●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 ❤




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