Cream Cheese Substitute Made from Dairy Free Yogurt

This gal at cookingglutenfreeblogspot.com here has it going on. I am so impressed with this easy way to make a cream cheese sub. I am guessing that if you want it sweet you can leave out the garlic and onion. I wonder if this would make a killer cheese cake with a crust made from crumbled GF graham crackers (go here) and some grapeseed oil. Now that's what I am talking about!

photo from cookingglutenfreeblogspot.com

*Different brands of agar powder have different strengths, adjust to your brands strength.

2 6 oz. Containers SO Delicious Vanilla Coconut  Milk Yogurt, Greek Style
1/2 Tsp. Minced Garlic
1/4 Tsp. Salt
1/4 Tsp. Onion Powder
1 Tbsp. Sugar or Honey (more if you don't use the vanilla flavor)
1 Tbsp. SO Delicious Coconut Creamer Or Milk Alternative (optional but gives a more neutral flavor)
1/4 Tsp. Lemon Juice
1 1/2 Tsp. Agar Powder*

1. Sprinkle a pinch of salt over the minced garlic. Use the back of a spoon or knife to mix them together and make a paste.

2. In a small bowl, mix together the yogurt, garlic paste, onion powder, and sugar. Taste and adjust ingredients as needed. 

3. In a small saucepan, mix together the yogurt mixture with the agar until completely incorporated.

4. Then, turn the burner to medium and slowly bring to a boil.

5. Reduce to low and allow to simmer for 5 minutes, stirring occasionally.

6. Remove from heat and allow to cool for 5 minutes.

7. Transfer to a plastic container. Cover and refrigerate 2-3 hours, or until firm.

Use as a 1:1 substitute anywhere cream cheese is called for and enjoy! 

I don't have a scale but I think this is equal to approximately 12 oz. of cream cheese

this post is part of Slightly Indulgent Tuesday and Allergy Free Wednesday