Dairy-Free, Gluten-Free Vegan Cream Cheese
I’ve wanted to make a real healthy, Cheesecake,
that is Dairy-Free, Gluten-Free, and Soy-Free…
Vegan, and without additives.
That means making my own cream cheese
before I can follow a cheesecake recipe.
It’s a lot easier than I expected it to be!
Now I can make any recipe dairy free that calls
for cream cheese, even cream cheese frosting
Vegan Cream Cheese Recipe
Dairy-Free, Cashew-based Cream Cheese
ready in just 5 minutes. It’s dairy-free, soy-free,
and absolutely delicious!
Simple Cashew Cream Cheese
Total Time 10 minutes Total Yield 2 cups
2 cups raw cashews soaked overnight in filtered
water (raw macadamia nuts also work – but will
take a lot longer to blend)
2 tbs. plain, unsweetened non-dairy yogurt
(OR 2 tbs. of coconut cream or soy milk mixed with
2 tsp. vinegar. sit a few minutes until thickened).
1/2 tsp sea salt (plus more to taste)
filtered water as needed to blend
Instructions
Prepare a clean and dry glass or other nonreactive container.
I use a Pyrex container. It may not be strictly required, but it’s
best to sterilize all of your equipment with boiling water before
getting started.
blender or food processor and blend until completely smooth.
If you aren’t used a high-powered blender, it will take several
minutes for the cashews to break down and release oils in order
to become a smooth mixture. Stop to scrape down the sides as
needed; you can also add filtered water a tablespoon at a time if
you’re having trouble blending.
Note: if your blender has warmed the mixture very much, it’s
best to take a break now and wait for it to cool down (we don’t
want to kill the yogurt cultures with heat). Then, add the yogurt
and salt and pulse to combine.
temperature for 24 hours. Use a clean utensil to taste the mixture,
and add more sea salt to taste; let it culture for another 12-24
hours if you want a stronger tang.
Store in the refrigerator for up to 1 weeks. (Note: length of
storage time may depend on the culturing conditions and brand
of yogurt used).
with a texture more like “whipped” dairy cream cheese. For a
firmer texture like block cream cheese, press out the liquid
using cheesecloth.
Recipe Notes
I use So Delicious Plain Unsweetened Cultured Coconut Milk
as my nondairy yogurt of choice. I have tried this with soy yogurt
and it also works. I find Forager cashew yogurt a little more prone
to mold than other brands. Whatever you do, please use
UNflavored, UNsweetened, yogurt.
+++++++++++++++++++++++++++++++
No Bake Blueberry Cheesecake
easy dessert, gluten free low carb recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling time: 4 hours
Total Time: 35 minutes
Servings: 10 Slices
Ingredients
CRUST
3 cups Desiccated coconut unsweetened
1/4 cup (or to taste) date paste, maple syrup, or honey
2 Egg whites
5 teaspoons Coconut oil
FILLING
16 oz. Cream Cheese softened
1/2 cup sweetener (to taste)
1 cup heavy/whipping or Coconut Cream
1 cup Blueberries
1 teaspoon Vanilla Extract
TOPPING
1 cup Blueberries
Instructions
COCONUT CRUST
Gently brush the inside of a springform cake tin
with coconut oil.
Line the bottom with parchment paper.
Preheat the oven to 180C/350F degrees.
Mix the desiccated coconut, melted butter, egg whites
and sweetener together until combined
Spoon the mixture into the cake tin and with clean wet
hands, press the coconut mixture around the sides and
bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
FILLING
In a bowl beat the cream cheese until soft. I used a whisk.
Add the sweetener and vanilla and whisk away until blended.
In another bowl whip the cream into stiff peaks, then fold into
the cream cheese mixture.
Add the blueberries and gently stir, being careful not to break
them up too much.
Spoon the filling into the coconut case and place in the fridge
to chill for at least 4 hours or overnight.
Decorate with blueberries, slice, eat and enjoy!
Serves 10 slices
You must be logged in to post a comment.