{"id":4032,"date":"2019-07-14T11:20:27","date_gmt":"2019-07-14T15:20:27","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=4032"},"modified":"2021-01-21T19:55:49","modified_gmt":"2021-01-22T00:55:49","slug":"dairy-free-nut-free-gluten-free-vegan-cream-cheese","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-nut-free-gluten-free-vegan-cream-cheese\/","title":{"rendered":"Dairy-Free, Gluten-Free Vegan Cream Cheese"},"content":{"rendered":"

I’ve wanted to make a real healthy, Cheesecake,
\nthat is Dairy-Free, Gluten-Free, and Soy-Free…
\nVegan, and without additives.
\n<\/strong>
\nThat means making my own cream cheese<\/strong>
\nbefore I can follow a cheesecake recipe.<\/strong><\/span><\/p>\n

It’s a lot easier than I expected it to be!
\nNow I can make any recipe dairy free that calls
\nfor cream <\/span>cheese, even cream cheese frosting<\/a><\/span>
\n<\/span>
\n<\/strong><\/p>\n

\"\"<\/p>\n


\nVegan Cream Cheese Recipe
\n<\/strong><\/span><\/p>\n

Dairy-Free, Cashew-based Cream Cheese<\/span>
\nready in just 5 minutes. It\u2019s dairy-free, soy-free, <\/span>
\nand absolutely delicious!
\n<\/span><\/p>\n

Simple Cashew Cream Cheese<\/span><\/h2>\n
\n

Total Time<\/span>\u00a010<\/span>\u00a0minutes<\/span>\u00a0Total Yield<\/span>\u00a02<\/span>\u00a0cups <\/span>\u00a0<\/span><\/p>\n<\/div>\n

\n
Ingredients<\/span><\/strong><\/div>\n<\/div>\n
\n
\n

2<\/span>\u00a0cups<\/span>\u00a0raw cashews<\/a><\/span>\u00a0soaked overnight in filtered
\nwater (raw macadamia nuts also work – but will
\ntake a lot longer to blend)<\/span><\/span><\/p>\n

2<\/span>\u00a0tbs. <\/span>plain, unsweetened non-dairy yogurt<\/span>
\n(OR 2 tbs. of coconut cream or soy milk mixed with
\n2 tsp. vinegar. sit a few minutes until thickened).<\/span><\/p>\n

1\/2<\/span>\u00a0tsp<\/span>\u00a0sea salt<\/span>\u00a0(plus more to taste)<\/span><\/span><\/p>\n

filtered water<\/span>\u00a0as needed to blend<\/span><\/span><\/p>\n<\/div>\n<\/div>\n

\n

Instructions<\/span><\/h3>\n
\n
\n

Prepare a clean and dry glass or other nonreactive container. <\/span>
\nI use a Pyrex container. It may not be strictly required, but it’s <\/span>
\nbest to sterilize all of your equipment with boiling water before <\/span>
\ngetting started.<\/span><\/p>\n<\/div>\n

Drain the liquid off of the soaked cashews. Add them to a <\/span>
\nblender or food processor and blend until completely smooth. <\/span>
\nIf you aren’t used a high-powered blender, it will take several <\/span>
\nminutes for the cashews to break down and release oils in order <\/span>
\nto become a smooth mixture. Stop to scrape down the sides as <\/span>
\nneeded; you can also add filtered water a tablespoon at a time if <\/span>
\nyou’re having trouble blending.<\/span><\/div>\n
\n

Note: if your blender has warmed the mixture very much, it’s <\/span>
\nbest to take a break now and wait for it to cool down (we don’t <\/span>
\nwant to kill the yogurt cultures with heat). Then, add the yogurt <\/span>
\nand salt and pulse to combine.<\/span><\/p>\n<\/div>\n

Transfer to the clean container and cover. Let sit out at room <\/span>
\ntemperature for 24 hours. Use a clean utensil to taste the mixture, <\/span>
\nand add more sea salt to taste; let it culture for another 12-24 <\/span>
\nhours if you want a stronger tang.<\/span><\/div>\n
\n

Store in the refrigerator for up to 1 weeks. (Note: length of <\/span>
\nstorage time may depend on the culturing conditions and brand <\/span>
\nof yogurt used).<\/span><\/p>\n<\/div>\n

(Optional step) This recipe makes cultured cashew cream cheese <\/span>
\nwith a texture more like “whipped” dairy cream cheese. For a <\/span>
\nfirmer texture like block cream cheese, press out the liquid <\/span>
\nusing cheesecloth.<\/span><\/div>\n<\/div>\n<\/div>\n
\n

Recipe Notes<\/span><\/h3>\n

I use So Delicious Plain Unsweetened Cultured Coconut Milk <\/span>
\nas my nondairy yogurt of choice. I have tried this with soy yogurt <\/span>
\nand it also works. I find Forager cashew yogurt a little more prone <\/span>
\nto mold than other brands. Whatever you do, please use\u00a0<\/span>
\nUNflavored, UNsweetened, yogurt.<\/span><\/p>\n

+++++++++++++++++++++++++++++++<\/p>\n<\/div>\n

\"\"<\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

No Bake Blueberry Cheesecake
\n<\/span><\/strong>
\neasy dessert, gluten free low carb recipes<\/span>
\nPrep Time: 15 minutes<\/span>
\nCook Time: 20 minutes<\/span>
\nChilling time: 4 hours<\/span>
\nTotal Time: 35 minutes<\/span>
\nServings: 10 Slices<\/span><\/p>\n

Ingredients<\/span><\/strong><\/p>\n

CRUST<\/span>
\n3 cups Desiccated coconut unsweetened<\/span>
\n1\/4 cup (or to taste)<\/em> date paste, maple syrup, or honey\u00a0<\/span>
\n2 Egg whites<\/span>
\n5 teaspoons Coconut oil<\/span><\/p>\n

FILLING<\/span><\/strong><\/p>\n

16 oz. Cream Cheese softened<\/span><\/p>\n

1\/2 cup sweetener (to taste)<\/span><\/p>\n

1 cup heavy\/whipping or Coconut Cream<\/span><\/p>\n

1 cup Blueberries<\/span><\/p>\n

1 teaspoon Vanilla Extract<\/span><\/p>\n

TOPPING<\/span><\/strong>
\n1 cup Blueberries<\/span><\/p>\n

Instructions<\/span><\/p>\n

COCONUT CRUST<\/span><\/strong><\/p>\n

Gently brush the inside of a springform cake tin <\/span>
\nwith coconut oil. <\/span>
\nLine the bottom with parchment paper.<\/span>
\nPreheat the oven to 180C\/350F degrees.<\/span><\/p>\n

Mix the desiccated coconut, melted butter, egg whites <\/span>
\nand sweetener together until combined<\/span>
\nSpoon the mixture into the cake tin and with clean wet <\/span>
\nhands, press the coconut mixture around the sides and <\/span>
\nbottom until the whole tin is covered.<\/span><\/p>\n

Bake for 20 to 25 minutes until slightly golden and firm. <\/span>
\nRemove from the oven and allow to cool.<\/span><\/p>\n

FILLING<\/span><\/strong>
\nIn a bowl beat the cream cheese until soft. I used a whisk.<\/span>
\nAdd the sweetener and vanilla and whisk away until blended.<\/span>
\nIn another bowl whip the cream into stiff peaks, then fold into <\/span>
\nthe cream cheese mixture.<\/span><\/p>\n

Add the blueberries and gently stir, being careful not to break <\/span>
\nthem up too much.<\/span><\/p>\n

Spoon the filling into the coconut case and place in the fridge <\/span>
\nto chill for at least 4 hours or overnight.<\/span>
\nDecorate with blueberries, slice, eat and enjoy!<\/span><\/p>\n

Serves 10 slices<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":4033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,94,132,63,45,74,32,33,247],"tags":[170,23,29,46,355,335,28,144,334,51,368],"class_list":["post-4032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breakfast","category-condiments","category-dairy-free","category-gluten-free","category-kosher-pareve","category-lunch","category-snack","category-vegan","tag-cream-cheese","tag-dairy-free","tag-easy","tag-gluten-free","tag-no-bake","tag-nut-free","tag-quick","tag-recipe","tag-soy-free","tag-vegan","tag-vegan-cheesecake"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=4032"}],"version-history":[{"count":15,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4032\/revisions"}],"predecessor-version":[{"id":5580,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4032\/revisions\/5580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4033"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=4032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=4032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=4032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}