Note that it’s a somewhat thin layer of frosting (and that I put too little in the middle and too much on the top). The frosting yielded about 1 1/2 to 1 2/3 cups, which was just enough for my two-layer cake. This vegan cream cheese frosting is definitely more of a spread-it-on kind of recipe! This is like your typical soft cream cheese frosting in that it doesn’t pipe (or at least not like buttercream). If that sounds too fussy, I like the sound of this cheater version of homemade coconut milk yogurt. Most recipes (like this thick, homemade yogurt involve incubating the yogurt 6-24 hours. There are a few different brands that offer coconut yogurt but you could also make your own. Make sure to use coconut yogurt or another type of dairy-free yogurt (preferably one that’s on the thick side, like Greek yogurt). This dairy-free gluten-free coconut layer cake from Flippin’ Delicious would also go really well with this frosting (and doesn’t it look amazing?!) Baking it up as a cake resulted in a more compact, velvety result. The texture was somehow different than when baking them as muffins, which seemed fluffier. I doubled the recipe and baked it in two 8″ pans for 17 minutes. The cake pictured is the cake version of my grain-free healthier carrot cake muffins. Despite the differences, it’s still an amazing sub, especially on goodies like carrot cake. The texture is also kind of different once on the cake and refrigerated – then it’s more like a whipped cream cheese frosting. The taste is similar to regular cream cheese frosting in that it’s tangy, but it’s lacking the obscene amount of sugar, which is fine by me! This was just sweet enough for our liking. :) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn’t have any coconut flavor. But given all the coconut ingredients in this, I’m guessing that was clear. You may be wondering if this really tastes just like regular cream cheese frosting and the answer is – no, it doesn’t. So today’s vegan cream cheese frosting only uses “real” ingredients – maple syrup and coconut milk, yogurt, and oil! I’m okay with powdered sugar (though I try to avoid it if possible!) but the other two? I’d rather pass. I needed a dairy-free cream cheese frosting a while back and I couldn’t really find anything without processed vegan cream cheese, margarine and powdered sugar. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram.This vegan cream cheese frosting doesn’t have any unusual ingredients (and no processed vegan cream cheese!), is maple sweetened, paleo and dairy-free! Easy Vegan Cheddar Cheese (Spread & Sauce!).Use it on bagels, or in dips, frostings, cheesecakes, and beyond! Love Vegan Cheese? Try these next: We hope you LOVE this vegan cream cheese! It’s: Lastly, we add melted coconut oil, which makes it ultra-creamy and also helps it become spreadable after chilling! Next, for savory, salty, and undeniably cheesy flavor, we add nutritional yeast, white miso paste, and a bit of sea salt. The right balance of these tart and tangy ingredients is what makes this vegan cream cheese not just good, but the BEST. Next, we add coconut yogurt, white vinegar, and lemon juice. First, we start with cashews for a thick, creamy, and neutral-tasting base. Yep!Įach ingredient in this vegan cream cheese was carefully chosen and plays a unique and important role. This dreamy, savory spread couldn’t be easier to make! Simply soak, combine, and blend.
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