Vegan Cream Cheese Filling
A simple, versatile vegan cream cheese filling recipe that's creamy, indulgent, and perfect for desserts like cheesecakes, cupcakes, and pastries.
Ingredients
- 16 oz - Vegan cream cheese e.g., Kite Hill or homemade cashew cream cheese
- 1/4 cup - Powdered sugar
- 1 tsp - Vanilla extract
Optional:
- 1-2 tbsp - Cornstarch for thicker consistency
- 1 tsp at a time - Plant-based milk almond or soy, for thinner consistency
- Flavorings: Fresh lemon zest melted vegan chocolate, fruit purees
Instructions
Preparing the Base Mixture:
- Combine vegan cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Blend with an electric mixer for 2-3 minutes until smooth.
Adjusting Consistency and Sweetness:
- Add powdered sugar for more sweetness (1 tbsp at a time).
- Adjust thickness with cornstarch or thin it with plant-based milk.
Adding Flavors and Mix-ins:
- Fold in optional ingredients like lemon zest or fruit purees, ensuring not to overmix.
Chilling the Filling:
- Cover with plastic wrap and refrigerate for at least 2 hours.
Notes
- Use high-fat plant-based cream cheese for a richer texture.
- The filling pairs well with desserts like cheesecakes, cupcakes, or as a dip for fruits.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.