creamy, dairy-free, delicious!
[POPUP=IMG1] If you’ve been reading my blog for a bit, you know I have a weakness for cheesecake, but being dairy-free (allergy, mucus, belly bloat, poor quality, hormones, antibiotics, etc) I set out to create an absolutely delicious version of this treat to obliterate any possible feelings of deprivation. See my recipe here.
So, when I had a craving for some cream cheese with the gorgeous wild smoked salmon, red onions and heirloom tomatoes I had in my kitchen, I set out to create a replication that wasn’t some processed soy experiment, AND could be easy to make.
So here’s what I created, and I will tell you, it’s almost identical to the “real thing” (minus the “dairy” after-taste). Enjoy it as a substitute for the dairy version! I’ve topped cucumbers or tomato slices with pesto and a dollop of this, spread it on my veggie/flax crackers, used it as a dip for for celery and carrots, and you could even use it in a dessert. Leave a comment below if you come up with something divinely inspired, healthy and delicious!
- 1 cup cold coconut cream (simply buy a can of full fat organic coconut milk, don’t shake it, open it up and scoop the dense cream off the top. You may want to chill your can for a little bit to get it nice and cold)
- 1 tbsp. white miso paste (you can also use 2 tsp. nutritional yeast)
- about 2 tsp. fresh lemon juice (taste and adjust if you need)
- zest of one lemon (optional, but really good – you can lessen the lemon juice if you use)
- about a 1/4 of tsp. Celtic salt (again adjust)
- 2-4 drops liquid stevia (a little goes a long way, so start small and adjust if you need)
- optional: if it’s for savory use, you can add fresh herbs and chopped garlic. If it’s for sweet use, then cinnamon, vanilla and/or orange zest can be really nice
Now, you can get out your mixer and beat all the ingredients together for 2-3 minutes, or you can simply combine well with a spoon like I did.
Note: the coconut cream melts at a lower temperature than dairy, so wait for anything warm to cool a bit before spreading. : )
Eat and enjoy!
love and healthy bliss,
Ana
 |
YUM! Can’t wait to try this Ana! Thanks for sharing. How about a coconut milk ice cream? I hate the ones at the store and have wanted to fix my own! Do you have a recipe?
S
Hey beautiful, nice to “see” you here. : )
Yes, actually I decided I need to work on a coconut milk ice cream after spending way too much money on
some at the store the other night. Should be easy, stay tuned.
xox
Honey, if this will give me a figure like yours, I’ll eat it 3 times a day — oops, that may be why I DON’t have a figure like yours. Learning. Loving. Yummmmmmm. I know your retreat at Tassajara will be a life changer for the women who show up. You are so beautiful to me…………
Dear Dr. J,
You have YOUR beautiful figure, but I think you know that already (wink).
It is a joy and an adventure to support these “divine divas” . . . YES!!!
much, much love to you
~ A
I love this! I can’t wait to try it. Thanks for posting this Ana. Keep the recipes coming! ~Rose Cole
Let me know what you think, it’s so yummy! : )
love,
Ana
This sounds great, can’t wait to try it!
What are some things you can use all the extra coconut milk for. (since it will be missing it’s ‘cream’ it won’t be the same for most things I can think of.)
Any suggestions?
Great question!
I used mine in smoothies or even soups.
You could also add it to cooking water for grains, beans or to
braise chicken or fish.
Hope that helps! : )
hello, dear Ana:
I love coming here to your newsletter site. I always see something that inspires me.
this time, your creamcheese!!
( and your website is fabulous with so many offering – I will be on look out for news of your next retreat here on the west coast
sending much love
Grace
Dear Grace,
As always, it’s a divine pleasure to connect (even if just virtually)!
We would love to see you in October at the Aphrodite retreat in Big Sur – Magical!
Enjoy the cream cheese. : )
love to you,
Ana
Ana, I made this and it rocks! It’s a little lighter and a little more fluffy then cream cheese, but I like it like that. Thank you! ~Rose Cole
Enjoy it Rose! : )