Vegan Cream Cheese (low fat & low carb)

Vegan Cream Cheese (low fat & low carb)
This plant based cream cheese tastes EXACTLY like the real deal

I've mentioned in an earlier post that before I adopted a plant based diet, I was addicted to cheese, especially melted cheese! When I used to binge, one of my favorite meals was pasta with stir fried mushrooms, bacon and... cream cheese which I added at the end of the cooking process so that it could melt over the warm pasta. And I did not add just a little bit of cream cheese! I added a whole pot. Here's a picture of the 2 brands I used the most:

Vegan Cream Cheese (low fat & low carb)
Vegan Cream Cheese (low fat & low carb)

The vegan cream cheese I make now, tastes EXACTLY the same as the real cream cheese I used to binge on and you can use it in all the same ways you would use real cream cheese, something I never thought possible. I use it to put on my sandwiches, as a thick, creamy dressing on salads or I stuff mushrooms with it and put them in the oven to serve them as an appetizer when my family comes over! I used to serve this appetizer with the real cream cheese and they haven't even noticed that I've switched the real cheese for the vegan one! What's even better: I can now eat my "binge meals" without gaining all the weight and without guilt.

This recipe requires no cooking skills at all! It's so simple, even a toddler could make it!

This is what you need:

a pot of plant based non flavoured & unsweetened yogurt(I always use Alpro Soya)either a mix of "garlic butter herbs" (a herb mix used to make garlic butter but there's no butter in the herbs) or you could just use garlic powder, dried chives, dried parsley, oregano and salt

This is how you make it:

    Mix the yogurt with all of the herbs (add as many or as little herbs as you want, depending on how strong you want the cream cheese to be).Take a deep bowl and put a strainer in it. In the strainer, you're going to lay a cheese cloth or, if you don't have this, a clean kitchen towel.Transfer the cream cheese mixture in it and fold the towel so that the bottom of the strainer is covered.Put the pot with the strainer, towel and cream cheese in it in the fridge and let it sit for at least 13 hours. If you want to speed up the process, you can put a weight on top of the folded towel so that the yogurt is pressed down.After 13 hours (or less if you've sped up the process), you'll notice that the yogurt has transformed into cream cheese. If it's still a bit too runny in the middle, just stir with a spoon and set it aside for another couple of hours. After you've made the cheese, it will last in your fridge for another 4 to 5 days.

Buy the cheapest cheese cloths here:

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