This tutorial series has been a really fun way for me to share with you guys some of my favorite DIYs and How-to’s. But, I have also really enjoyed the challenge of exploring and conquering things I have long been dreaming of. Last post it was the yogurt and this time it’s this cream cheese.
Since I have almost entirely cut dairy out of my life, cream cheese is one of those things I just haven’t been able to find a good substitute for. Most of the store bought alternatives are loaded with soy, preservatives, thickeners and other weird stuff. Not my scene at all. Once or twice a year I like to treat myself with some of the amazing gluten-free and vegan bagels from Rising Hearts Bakery in LA and I am so happy to now have an amazing homemade dairy-free cream cheese to enjoy with them.
This tutorial is not only super simple, but there are several options available, too. I personally prefer the flavor when culturing the coconut cream with probiotic powder, found in my favorite daily probiotic capsules, but you can also lacto-ferment the coconut cream, with just lemon juice and sea salt, which produces great results, too. The best part is, no matter how you culture it, like regular cream cheese, you can flavor it any way you’d like, with fresh herbs and garlic for a savory cream cheese, which I like on my occasional gluten-free bagel or on fresh cucumber slices. Or you can also add a drizzle of honey or maple syrup and some of your favorite fruit or preserves, for a sweet option, great on fresh fruit, on a grain-free tart shell with some fresh fruit on top or just with a spoon, not that I would know!
I am doing something a little different today and sharing this tutorial as a guest post on the Paleo Parents website. When they explained how much they were digging my Tutorial Tuesdays series and they asked me to create one for their readers, I instantly knew what I wanted to make. It took some trial and error to get this right and maybe like 10 cans of coconut milk, but I am so very happy with the results. Thick and creamy, tangy cream cheese that will blow your mind.
So let’s get to it…
head over to the Paleo Parents site now to get the full tutorial:
How-to Make Dairy-Free Cultured Cream Cheese
Link not working please update.
Thank you SOOO much for telling me, I just fixed it 😉
Thank you Beth!
I saw this on your instagram, Beth, and it looked soo yummy! I have to try it out, thank you!
question: will it still turn out if I use Trader Joe’s coconut cream even though there are extra ingredients? I love that stuff because you get double the amount in one can…
It should work but I cannot say for sure, since I haven’t tested it myself. If you try it out, please definitely report back. I would love to hear how it goes!
Hi! I’ve been reading your website for a long timne now and finally ggot the courage to go ahead and give you
a shout out from Huffman Tx! Just wanted to mention keep up the geat job!
Hi, I’m very new to the dairy free lifestyle. Would this recipe be suitable to make a cream cheese cake frosting? Also, how much ‘cream cheese’ does this recipe yield? Thanks!
How much lemon and how much salt if fermenting that way?
Thank you for a wonderful recipe! It is delicious on my homemade crackers just as it is. I’ve just used some to make a cold version of artichoke dip. I think I’m in heaven!!!!! Next up is “blueberry cheesecake popsicles” with the portion that is left.
Any way to get the nutritional info? Would be eternally grateful!
I don’t supply nutritional information, but you are welcome to take the ingredients and measurements and plug them into any of the number of free online nutrition calculators. Thanks so much.
I just made the coconut cream cheese and it is nothing but a big blob that tastes like coconut right out of the can and very lumpy. I added the probiotics and whipped it as much as I could before fermenting, and let it sit for 36 hours. I had to add a lot of lemon juice , salt and nutritional yeast and it still tastes like a coconut. I had to put it in a food processor to get out the lumps. What’s going on.
Christy, I am sorry you didn’t like it. What kind of coconut cream did you use? Were there lumps before you started the fermentation?