INGREDIENTS:
1 liter (33.8 fl.Oz) of UNSWEETENED soy milk
4 tablespoons of vinegar or lemon
1/2 teaspoon of salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon nutritional yeast (optional)
1/2 cup of unsweetened plant-based milk
2 or 3 tablespoons of vegan butter (my vegan butter recipe here: bit.ly/2lWKIAZ)
METHOD:
Add the soy milk to a pot, turn on the heat to medium, and right before boiling, turn off the heat at and add the lemon or vinegar, stir very slowly. Let it rest for 5 to 10 minutes.
drain the water from the curdles using a tea towel or cheesecloth, squeeze the excess water very well.
add the squeezes curdles to a blender along with the remainder of the ingredients, blend for about 5 minutes or until smooth.
transfer into a jar with a lid, and put it in the fridge. It lasts up to a week in the fridge.-----------------------------------------------------
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THAT HOMEMADE VEGAN CREAM CHEESE YOU WILL LOVE! Recipe by Chef Jana
29 авг 2019
