Basic almond milk cream cheese
Here's how you turn the revolutionary plant milk based sour cream into yummy vegan cream cheese.
Servings 1.75 dl or 3/4 cup (175 grams)
Ingredienser
- 1 batch 1,75 dl (3/4 cup) of extra firmly pressed almond milk sour cream (my recipe) or use the soy milk sour cream recipe and adjust for taste.
FOR BASIC MILD CREAM CHEESE
- 1/3 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp dijon mustard
- Fresh ground black pepper
- 1-2 pinches garlic powder or a little minced garlic but be aware it can be very pungent when fresh
- 1 pinch of sugar
- 1-2 tsp nutritional yeast optional
Sådan gør du
Make the almond milk sour cream
- Okay, so first 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.
Flavour the sour cream cheesy
- 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.
- 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.
