Vickys Coconut 'Cream Cheese' – a delicious recipe with coconut cream, yeast, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
If you chill a 400ml can of full fat coconut milk in the fridge overnight then open it, you'll be able to scoop out exactly the 160mls of coconut cream that you need for this recipe
2
Whisk all ingredients together for 2-3 minutes until fluffy then refrigerate until chilled
3
This has a butter like consistency but tastes more like cream cheese.
4
It has a lower melting point so if using on bagels they're best to not be hot or it'll just melt off
5
This is a nut-free version of my previously posted Cashew Cream Cheese which works fantastically well for baked cheesecakes and frostings but this coconut version is better for spreading, sauces and unbaked cheesecakes
139
kcal
Calories
14
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 160 ml coconut cream, 1 1/2 tbsp nutritional yeast, 1 1/2 tsp lemon juice, 1/4 tsp salt.
Yes, Vickys Coconut 'Cream Cheese' falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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