With a can of well-chilled coconut milk (I prefer Thai Kitchen because it performs well every time and it only contains coconut and guar gum), you’ll be able to scoop out the solid milk or “cream”, and reserve the liquid coconut water for another use, such as smoothies or shakes. Now for the straining of the excess liquid. When I took out my solid part, there was a creamy portion but also this hard layer on top that I’m having trouble mixing in. Excellent question! If you try it, please let me know how it turns out. Hi there! lime zest, coconut milk, egg yolk, brown sugar, vanilla pod, whole milk and 1 more Chicken Curry with Coconut Milk and Cashews On dine chez Nanou cashew nuts, oil, coconut milk, chicken stock, white rice, fresh coriander and 3 more I’d like to know which brand of probiotics you use in this recipe, so I can compare the strains in my capsules. Once the processing time is finished, just be sure to put the cream cheese in the fridge and keep it there. I recommend a ketogenic diet that is based around getting 60-80% of total calorie count from healthy fats. Cheers! Hi Alissa, made the Creamy Coconut Mac & Cheese with Broccoli for dinner tonight. Place coconut milk mixture into a nut bag nestled inside a coffee-filter-lined strainer over a bowl. I was a bit skeptical if I’d like the sauce made with the coconut milk, but it was delicious. Place this in a bowl with a lid. Certainly play around with it to see how you prefer the taste and strength of tang. Put all ingredients into a saucepan and stir with a whisk. I’ve never tried making this with homemade coconut milk. Carefully remove the chilled can of coconut milk from the refrigerator, using care not to tip or shake the can. I don’t know if that makes a difference. I don’t believe that coconut cream from a can will separate like the canned coconut milk does. I’m not sure why it would do that. The only difficult aspect of this recipe is the wait time. Open the can and, using a knife, trim around the edges of the can to loosen the solid milk. Cover with a coffee filter, if desired. Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Why should it take you forever to reap the benefits of these discoveries just because I’m a slowpoke? Place your straining contraption in a cool, dark place. Thanks for asking. If you decide to try it, please do so at your own recipe peril. NOTE: Homemade Dairy-free Cream Cheese does not provide good results in baked recipes. If you wish to add in any extra herbs, dried fruits, etc. When the coconut cream is resting and draining through the cheese cloth, there won’t be much liquid that extracts, but just enough to leave the cream cheese with the perfect consistency. The solid cream needs to become cultured to provide that tang found in traditional cream cheese. Hi Carson, thanks for the question. Let me know how it turns out! Hope it fills a void for you, as it did for me. Yes, the solid portion is the part to use in this recipe. Cover bowl and store in fridge for at least 6 hours to allow cream cheese to solidify and chill. Thanks for asking and be sure to let me know how it turns out! I haven’t tried making this recipe with homemade coconut milk, but I certainly think it would be delicious and successful. Hi Tricia! Keep checking for the level of tang that you desire, which might require a shorter or longer time to achieve than what I’ve suggested in the post. This is my first time working with coconut milk and cream. Please read the recipe notes below. Great question! I put mine in my microwave (one that sits on the counter, not the one over the oven if the oven causes the microwave to become warm). Hope this helps. I’ll be using this “technique” from now on. Hi Lina! Another blogger puts hers in her oven (door closed, no heat) during processing, also without incident. For a raw cheese cake, this would work beautifully. You can also place it in your turned-off oven. Yes, sorry, this is not an instant gratification recipe … it’s a process, albeit simple. Cheers to dairy-free living! The longer it sits, the more the tang will develop. this it the time to do so. It’s so important to keep food safety in mind. Hopefully, it will give you good results next time. This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Yes, I’ve had wonderful results using this homemade coconut milk cream cheese in a frosting recipe. Notify me of followup comments via e-mail. Can I make it with home made coconut milk. I like the sharpness best when I use probiotic powder and leave the mixture to culture for 36 hours.). * Percent Daily Values are based on a 2000 calorie diet. Save the creamy/watery liquid for shakes or smoothies. A super simple and nut-free plant-based recipe which requires only a handful of ingredients. The sauce doesn't contain cashews! If so, how are you mixing it with the rest? Hi Susan! Disclosure. Great question! I prefer the double duty approach, but it certainly isn’t necessary. If you need to move the straining vessel around periodically to use your oven or microwave, it isn’t going to disturb the process. Add the probiotic powder OR the lemon juice and salt to the coconut milk. This is a perfect type of recipe to get highly nutrient dense, easily digestible fatty acids. I have found Thai Kitchen coconut milk to always have just the right texture for my cream cheese. Stir well to combine. Or is it even culturing if there are no probiotics in it? I’m thinking it’s gone bad? Do you usually use the hard part? It looks great! And it came together pretty easily too. (We want to get to eating this as soon as we can!) Once everything is combined, turn on the … Slide the milk out without tipping the can. This is a dairy-free, gluten-free, vegan cream cheese recipe. xConnie, Your email address will not be published. About how many ounces does this recipe make? I also like to lightly place a coffee filter over the mixture as a light covering. It’s also used to… Since we only want the harder, solid portion, for this reason I don’t believe the cream will work. That’s what happens now. If you use a stronger probiotic, you may need only one or two capsules of powder. If I use lemon juice, does the cheese still need to “culture” for 24-36 hours? Don't go past 36 hours. In the dairy-free world there are a few items that I’ve truly missed … not realizing that many of these could easily (and more healthfully and inexpensively) be made right in my own kitchen. xConnie. It stabilizes the strainer. That’s an excellent question. I hope this helps. I do this for a few minutes until it is soft enough to continue stirring with a whisk, to blend in the probiotics or lemon juice. Your email address will not be published. Brilliant! For an awesome healthy dinner, you can get it right on the table in less than 20 minutes. Wouldn’t want to make us sick :p thanks again! But as soon as I make these profound discoveries, I become ecstatic to share them with you. Hi Linda! I love learning new options. The coconut water will be on the top and easy to pour out. Also, different brands of canned coconut milk may have different consistencies to begin with. Dr Jockers Comments: This is a very healthy cream sauce you can use as a nice dip for veggies or with other recipes. Thanks for the great question. How simple is that, right? « Oat Breakfast Bars With Chocolate | Vegan, Gluten-Free, Vegan Stuffed Bell Peppers (Capsicum) | Easy Recipe ». Thanks for visiting and for your question, Tana. Let simmer on low to medium heat for about one minute until the sauce is stretchy. Have you been missing cream cheese as much as I have? I’m sorry to hear that your cream cheese turned yellow. Connie . How is your favorite way to enjoy it? It's risky business! Deliciousness to you! Good luck. Can I use a Doterra probiotuc capsule in this recipe?