Saturday, March 26, 2011

Dairy Free Cream Cheese

     This is a wonderful recipe that I tried from the GFCF recipes yahoo group.  The recipe comes from Christel Church.  She apparently even won an award for the recipe!  I can see why,  it is scrumptious on an Udi's bagel! Yum! Yum!

  
Ingredients:

Directions:
  1. In a bowl, empty the non-chilled can of coconut milk.  
  2. Open the two chilled coconut milks, remove only the solid white coconut milk.  Place into the bowl with the non-chilled can. 
  3. Add the sugar, vanilla powder, and vanilla extract.
  4. Whip for 3 minutes
Usage:
  • After you have whipped it, you can use it as whipped cream or frosting.
  • If you leave in the refrigerator for three days, it becomes cream cheese.
  • You can freeze it, to make ice cream.
Cook's note:
  •  I did taste mine once it was done, and decided I wanted a little more sugar.  You can play with that.   
  • Keeps in the refrigerator for about 2 weeks.  Freeze what you don't use. 
  • This is easily mixed with strawberry jelly to make a strawberry cream cheese. 
Cream cheese after three days

2 comments:

  1. brilliant! We have been trying to figure out how to make strawberry cream cheese, tried several ideas, none really tasted good, this looks like it would be great. Thank you.

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