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December 14, 2014 | Posted in:Breakfast, Gluten-Free, Lunch

I was out of cream cheese. I realized this when I was already toasting my toast and slicing my avocados. I was making avocado toast, and unless I could come up with cream cheese quickly, our avocado toast would be uncomfortably dry.

I came through, though. I came through like a super hero who treated bad meals like crimes.

With things I already had in my kitchen, I whipped this up in 5 minutes. I saved breakfast that day.

Now, it’s time for me to teach you what I learned that day. I learned that I don’t need processed ingredients that I don’t understand in my store-bought vegan cream cheese. I can have the same great taste in something I can quickly make at home; no fancy kitchen appliances required.

If you’ve been feeling weird about eating processed cream cheese lately as I had, I encourage you to give this a try. I hope you love this as much as I do.

cream cheese

 

Cream Cheese with Chives

Prep Time: 5 minutes

Yield: 2 cups

Ingredients:

  • 2 cups almond meal
  • 4 tablespoons unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 3 tablespoons fresh chives, minced

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Step 1: Mix the milk and apple cider vinegar.


Something science-y happens when you mix these two ingredients. The milk begins to experience its very beginning stages of coagulation. When you don’t mix these two ingredients together aside from the other ingredients, the bound flavor won’t happen the same way. Whisk these two ingredients together for about 30 seconds.

By the way, the apple cider vinegar is the unsung hero in this recipe. Surprisingly, this odd ingredient is the key to achieving that cream cheese flavor.



Step 2: Mix the remainder of the ingredients.

Add the oil, almond meal, salt, and fresh chives to the milk.

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Depending on what kind of consistency you’re looking for, you can use different utensils to mix these ingredients together. If you’re after a light and fluffy consistency, use a fork to mix and fluff. If you would rather have a smooth consistency, use a spoon to mix and press the ingredients together.

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Step 3: Serve and/or store!

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It was great with crackers and salad on top! As mentioned earlier, this was also fantastic on toast. Use it for breakfast or lunch; I don’t care!

If you have any fun ways to use your herby cream cheese, I’d love to see your creations. You can tag me on your cream cheese photo on Instagram @thisvegangirl or use the hashtag #thisvegangirl. You can also add me on Facebook or comment on this pin on Pinterest. Better yet, comment below! It’s so exciting to hear from you guys.

 

Happy inventing,

thisvegangirllogo

12 Comments

  1. shirley
    December 14, 2014

    Sounds yummy – I only have soy milk on hand. Do you think that would work in place of the coconut milk?

    • This Vegan Girl
      December 15, 2014

      Absolutely, Shirley! I think any milk with some form of thickness will do. However, proceed with caution if you’re using sweetened soy milk. I haven’t tried this recipe with sweetened milk, so I can’t say if it will hinder the recipe or not. Good luck, and thanks for asking!

  2. Sara B
    December 15, 2014

    Is it possible to make this lower fat by using a different milk and meal/flour?

    • This Vegan Girl
      December 15, 2014

      Sara, almond milk is usually lower in fat than coconut milk, so you might want to try that.

      As far as using a different meal/flour, that’s really difficult for me to say. I like almond meal because it has body and thickness to it, preventing dishes like this from turning into mushy goo. Chestnuts are lowest in fat and calories, so chestnut flour may be an option for you. Another option is using chickpeas instead, kind of like hummus.

      Keep in mind that I haven’t tried any of these methods, so I’m not sure if they’ll turn out well! If you’re experimenting, add the wet ingredients little by little at first to avoid the mushy goo I mentioned earlier.

      Good luck to you. If you try any of the ideas I have above, let me know how they turned out!

      • Gloria
        April 4, 2015

        Though I am not vegan I have been experimenting a lot to make yummy foods for my daughter who is vegan. I am allergic to almonds so I will try the chickpea suggestion so I can have some also. We are both cheese hounds and lets face it, its hard to replace real cheese flavor and consistency. Wish me luck! Attempting this for Easter dinner with that wonderful zucchini noodle salad you posted.

        • This Vegan Girl
          April 4, 2015

          That’s so sweet that you’re experimenting with vegan food for your daughter! You sound like an amazing mom to me.

          Let me know how the chickpea flour goes! Greek Cucumber Noodles would be perfect for Easter dinner! You mentioned using zucchini, but I wasn’t sure if that was a mistake, lol.

  3. betsy shipley
    December 15, 2014

    Looks great and simple. Just adding the vinegar to the milk turns it into something like buttermilk. Just made some vegan biscuits last night.
    The cream cheese looks great and easy especially since I have been using the recipes from Miyoko Schinner’s Artisan vegan cheese. My next experiment is making a swiss like cheese–soaking the rye berries for the rejuvelac right now.
    betsy shipley

    • This Vegan Girl
      December 15, 2014

      Yep, just add buttermilk! Thanks for the compliment. 🙂

      Oh, that Artisan Vegan Cheese cookbook looks amazing. I might just have to ask for that one for Christmas. Good luck with the swiss!

  4. betsy shipley
    December 23, 2014

    Swiss cheese update. It turned out ok since I followed the directions to the tee. I think I would add more sauerkraut the next time. Her recipe in VegNews is a bit different, omiting the sauerkraut and adding soaked almonds, umeboshi paste. Since it’s just the 2 of us, and I have a great sun dried tomato basil cheese in the refrigerator, I will have to wait on the next experiment.
    I enjoy your website.
    betsy shipley
    12/23/14

    • This Vegan Girl
      December 24, 2014

      That’s awesome, Betsy! It sounds like I need to get this Artisan Vegan Cheese cookbook RIGHT NOW because your comment is making me salivate, lol.

  5. Yvette
    January 12, 2015

    This looks so Great and I just know it taste very good! Thank You for sharing.. It’s so nice to know I can enjoy cream cheese that looks a lot healthier with healthy ingredients. Thank you very much can’t wait to make for my healthy journey!!!!

    • This Vegan Girl
      January 13, 2015

      Oh, yay! Congrats on your journey toward healthy eating. I was excited as you are when I started my journey and I haven’t looked back since. Best of luck, Yvette!