Basic almond milk cream cheese
Giver: 1,75 dl or 3/4 cup (175 grams))
Here's how you turn the revolutionary plant milk based sour cream into yummy vegan cream cheese.
  • 1/3 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp dijon mustard
  • Freshly cracked black pepper
  • One or two pinches of garlic powder or a little minced garlic but be aware it can be very pungent when fresh
  • A pinch of sugar
  • Optional: Nutritional yeast, add 1-2 tsps
  1. Okay, so follow the recipe for my almond milk sour cream and if possible, make the batch used for cream cheese a bit firmer by pressing even more whey from the sour cream.
  2. And then stir in your spices. Note that every time you blend the sour cream/cream cheese it becomes a littel looser in consistency (it will firm up again when chilled). So if it's already refrigerated simply stir in the spices with a spoon untill salt and sugar is dissolved. If you JUST made the sour cream you can blend in the spices when smoothing the sour cream with the immersion blender.
  3. Let it rest for a couple of hours or preferably overnight for the flavors to blend, almost melting in nicely. I rarely cry over a recipe but to be honest, tasting this after a night in the fridge (the cream cheese, not me) I almost shed a tear.
Recipe by PlantePusherne - vegansk mad at