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Cream cheese is one of those items that I miss a lot and haven’t found an enjoyable and safe alternative. Not only am I sensitive to the heavy dairy load, but I also react to the legume and nut-based stabilizers commonly used in commercially available non-dairy options . That’s why I’m happy to have worked out a <\/span>coconut-based vegan cream cheese recipe<\/span><\/u><\/a> I’ve been enjoying as a spread in cold applications.<\/span><\/span><\/p>\n<\/div>\n But I found myself wondering about how it would stand up to heat. <\/span><\/span><\/p>\n<\/div>\n Stabilizers play a really important role in baking. <\/span>They provide structural support, helping baked goods maintain their shape and preventing collapse or shrinkage during baking. They also help in maintaining uniform moisture and consistency in the dough and batter mixtures.<\/span><\/span><\/span><\/p>\n<\/div>\n How will my vegan cream cheese perform when exposed to heat?<\/span><\/span><\/p>\n<\/div>\n I’m happy to report that this simple recipe worked well in allowing the egg, baking powder and coconut fats to do their jobs. The egg acted as the binder it needed to be in the heat cycle, the baking powder was activated by the heat and moisture to give a good rise, and the coconut fats in the yogurt and cream delivered added structure and solidity during the cooling phase – added stabilizers were not missed at all.<\/span><\/span><\/p>\n<\/div>\n Beyond this being a successful experiment and learning opportunity, the recipe makes cookies that are yummy: creamy, light and deliver the right amount of tang from my vegan cream cheese. <\/span><\/span><\/p>\n<\/div>\n Something else worth mentioning: this recipe is extremely versatile and can handle swapping in and out with traditional flours with gluten and dairy-based cream cheeses and butters. Just don’t try margerines. <\/span><\/span><\/p>\n<\/div>\n