Comments on: Vegan Cream Cheese

By: Melissa Huggins

Melissa Huggins — Fri, 04 Aug 2023 17:15:44 +0000

In reply to Geri L Habstritt. Hi Geri, I haven't tried it yet, but I'm curious. I may need to give it a go soon. :)

By: Geri L Habstritt

Geri L Habstritt — Sat, 29 Jul 2023 14:57:20 +0000

Has anyone tried to culture this? It has yogurt and ACV in it already so you would only need to leave it sit out in a warm spot or put in the instant pot on yogurt setting and it would culture and offer the natural tangy cream cheese flavor.

By: Pia

Pia — Tue, 31 Jan 2023 10:59:42 +0000

Hi,
I‘d love to make this. I have bought 2 kgs organic almonds from Crowdfarmng and thought to blanch and chop some of those. Or does it have to be ready bought slivered ones?

By: Melissa Huggins

Melissa Huggins — Mon, 09 May 2022 16:45:36 +0000

In reply to Noel. Hi Noel, I'm sorry to hear about your family member. I hope they get well soon. I don't have a recipe for cream cheese glaze, but I have one for cream cheese frosting. It's not exactly shelf-stable though, but it can stay at room temp for 30-60 minutes. I have a recipe for a lemon glaze that will last longer out at room temp. You'll need 1 cup of powdered sugar and 2 tablespoons of lemon juice. Just whisk the powder sugar and lemon juice together until fully combined and smooth. Drizzle over cooled cake. I hope this helps some. Feel free to reach out with any other questions. :)

By: Noel

Noel — Mon, 09 May 2022 15:01:00 +0000

In reply to Tammy.

Hi! Great recipe!

I’m in dire need of a vegan cream cheese glaze recipe for donuts, brownies etc., and I’m on a time crunch because my family member is going through a severe illness.

I’ve been experimenting with an apple cider vinegar and lemon juice combo, but haven’t been able to get that cream cheese flavor in a glaze like I have in a frosting. My ratios must be off.

I need the glaze to be shelf stable, so I’m trying to do it with water (no milks), powdered sugar, maybe vanilla extract ?, and whatever other ingredients you think would give it that cream cheese flavor. I can purchase a vegan lactic acid powder if you think that would work, but I need a recipe that will mimic that flavor very well without using any other allergens or crazy ingredients.

If you can give me a recipe or an idea of how much lactic acid powder to use. Is that all I need to add to a regular vanilla glaze recipe or do I have to combine the lactic acid with something else?
Thanks so much!

By: Ortal

Ortal — Sat, 16 Oct 2021 17:39:33 +0000

Looks amazing!
How much ml in your cup?
Tnx

By: Support @ Vegan Huggs

Support @ Vegan Huggs — Fri, 08 Jan 2021 16:28:01 +0000

In reply to Lexi. Hi Lexi! We are so happy you loved the recipe! Thank you for giving it a try and have fun experimenting! :)

By: Lexi

Lexi — Mon, 04 Jan 2021 07:48:32 +0000

Wow, this came out so good! I had whole almonds so I soaked them and then pulled the skin off, i still was able to get it so creamy!! I’m a huge fan, I can’t wait to perfect my flavors for it

By: Melissa Huggins

Melissa Huggins — Tue, 20 Oct 2020 20:19:48 +0000

In reply to Alexa. Hi Alexa, the yogurt in this recipe is more for texture and consistency, so the probiotics won't work unless it's the kind that looks like yogurt. However, you can use silken tofu or even the hardened part of canned coconut milk. I hope this helps. :)

By: Alexa

Alexa — Sun, 04 Oct 2020 02:10:36 +0000

In reply to Lexi. Hi! I am from Mexico and can’t get any good cream cheeses here, so I am really excited for this recipe!! Can I use probiotics instead of yogurt? There aren’t any good vegan yogurts here either 😔