I had made a batch of coconut whipped cream from Noelle Tarr and Stefani Ruper’s book Coconuts and Kettlebells, and as I was spreading some on my apple slices I had an epiphany!
If I swapped out the sweetener and vanilla for lime juice and spices I could make one amazing 3 ingredient cream cheese substitute!
I have been eating paleo style whole foods since January this year, and have been allergic to milk my entire life so dairy is very much off the menu as is most of the store bought dairy substitutes, the majority of which are made from soy. There is however a few brands coming out now that are basically just creamed cashews, but they costs a fortune!
So for the low cost of a can of coconut milk I was able to make my own, and it is WAY better if I do say so myself, and I do! 😛
Coconut Cream “Cheese”
- 1 can full fat coconut milk
- 1 squeeze of fresh lime juice
- Pinch of salt or seasoning of choice (I used Simply Organic’s French Onion Dip mix in this batch!)
Blend together with a hand or stand mixer until smooth and somewhat fluffy.
Best served chilled.
Thanks @WellFedWomen for the inspiration! 💙