This homemade dairy-free cream cheese is a great option to use in place of regular cream cheese, but only in recipes that don’t require cooking. I use it to make dairy-free Mini Pastrami Roll-Ups and spread it on keto-friendly bagels. (There’s a recipe for Keto Bagels and Lox in my previous book, The Ketogenic Cookbook.)
Ingredients
How to Make It
- Heat the fat in a microwave-safe dish in the microwave on high for 1 minute, or until almost boiling.
- Meanwhile, place the egg yolks and lemon juice in a heatproof bowl and whisk together until smooth.
- Once the fat is hot, very slowly whisk it into the yolks, drop by drop, until the mixture has thickened. Whisk constantly or the yolks will cook.
- Season with the nutritional yeast, salt, and pepper. Place in the refrigerator to cool until set, at least 3 hours or overnight. Store in the fridge for up to 5 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 268 kcal Calories from Fat: 252.9 kcal |
|
% Daily Value*
|
| Total Fat 28.1 g 80% |
Trans Fat g |
carbohydrates 1.5 g 1% |
Dietary Fiber 0.7 g 2% |
Protein 2.5 g 5% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |