{"id":3095,"date":"2019-07-06T08:38:53","date_gmt":"2019-07-06T12:38:53","guid":{"rendered":"http:\/\/www.paulineedward.com\/inthekitchen\/?p=3095"},"modified":"2019-10-19T12:44:54","modified_gmt":"2019-10-19T16:44:54","slug":"tempeh-cream-cheese","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/tempeh-cream-cheese\/","title":{"rendered":"Tempeh Cream Cheese"},"content":{"rendered":"\n
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You gotta love a cranberry oatmeal muffin<\/a> and cream cheese for breakfast! This recipe is very, very simple, and it makes a nice large batch. I like to freeze it in small containers, so it’s always fresh!
My homemade blocks of tempeh can weigh in around 10 ounces or a bit more, that’s why it is listed as 8\u201310 ounces. Store-bought tempeh usually comes in 8 ounce blocks.
If you prefer, you can make this recipe with tofu, either firm, or soft. I find that the tofu flavour comes through a bit, so I add a couple of tablespoons (3-4) of nutritional yeast.
I like both tofu and tempeh for this recipe, but tempeh is higher in protein. <\/p>\n\n\n\n

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Basic ingredients: tempeh, nuts, coconut oil and probiotics.<\/figcaption><\/figure><\/div>\n\n\n\n

Rejuvelac can be used instead of the probiotics, but the probiotics are great in a pinch when you are out of rejuvelac. Simply replace the water with rejuvelac.<\/p>\n\n\n\n

Ingredients<\/strong>
8\u201310 ounces tempeh
1\u00bd cups mixed cashews and almond meal
1 teaspoon salt
4 tablespoons refined coconut oil (Make sure to use refined-neutral taste coconut oil, otherwise your cheese will taste like coconut.)
\u00bc\u2013\u00bd cup water, as needed for blending
2 capsules probiotics (2 x 10 billion, or 1 x 30 billion)

Variations: all cashews, or mix half and half cashews and sunflower seeds or pumpkin seeds. <\/p>\n\n\n\n

Preparation<\/strong>
Soak cashews (or seeds) 4\u20136 hours in cool water (or overnight), or in hot water 15\u201330 minutes.
Chop tempeh. Place tempeh, nuts, almond meal, coconut oil and salt in blender jar. Add half of the water. Blend slowly, at first, until fairly smooth, adding water, as needed, and stopping to scrape sides of blender jar, as needed. Once mixture comes together, blend on high until completely smooth. Again, stop and scrape jar a couple of times. Blend in 10\u201315 second intervals.
If using a high powered blender, the mixture may become warm. Let it cool down before adding probiotics.
Transfer cheese to clean container. <\/p>\n\n\n\n

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Transfer to clean container.<\/figcaption><\/figure><\/div>\n\n\n\n
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Cover with plastic wrap.<\/figcaption><\/figure><\/div>\n\n\n\n

Stir in probiotics. Cover with plastic wrap, place in dark spot in the kitchen, or cover with clean cloth. <\/p>\n\n\n\n

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Store in dark place 22-26 hours.<\/figcaption><\/figure><\/div>\n\n\n\n

Let it culture at room temperature for 22\u201326 hours. I like it at 24 hours, but it may culture faster in the summer.
Transfer to clean container(s).
Refrigerate. Freezes well. <\/p>\n\n\n\n

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Cultured Tempeh Cream Cheese, ready to eat, or frozen for later use.<\/figcaption><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

You gotta love a cranberry oatmeal muffin and cream cheese for breakfast! This recipe is very simple, and it makes a nice large batch. I like to freeze it in small containers, so it’s always fresh!<\/p>\n","protected":false},"author":3,"featured_media":3097,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[127,20,12,192],"tags":[194,193],"class_list":["post-3095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads-muffins","category-breakfast","category-recipes","category-vegan-cheese","tag-tempeh-cheese","tag-vegan-cream-cheese"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/07\/tempehCC_f.jpg?fit=750%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-NV","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=3095"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3095\/revisions"}],"predecessor-version":[{"id":3225,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3095\/revisions\/3225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/3097"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=3095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=3095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=3095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}