There are few core ingredients presenting as many challenges as replacements for traditional cream cheese. Not only are commonly available cream cheese products full of dairy, but non-dairy alternatives are typically full of legume-based binders, such as carob bean gum or tree nuts.
The benefit that binders bring to the table in cream cheese are sizable for all heat levels in baking, but particularly for high-heat applications. Fats without binders have a tendency to liquify too much during the heating process and never recover, even with chilling. This version is perfect for no-heat to moderate-heat applications.
Through a good bit of experimentation I have landed on what I think of is more a technique than recipe for a vegan cream cheese that is easy, has excellent texture and flavor for use in no and lower-heat recipes. Using only a few ingredients featuring coconut cream and coconut yogurt you get a creamy, spreadable, tangy and safe stand-in. Â It's great on bagels, crackers or cold-sandwiches and dips.
Watch for future vegan cream cheese styles that are more adaptable to high-heat applications.
Happy Bendy Baking!
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