Cream Cheese (Vegan!)
Brunch
Ingredients:
Dough:
- 240 ml (1 cup) warm plant milk (almond, oat, or soy)
- 7 g (2¼ tsp) active dry yeast
- 1 tbsp maple syrup
- 2 tbsp olive oil or melted coconut oil
- 360 g (1½ cups) mashed sweet potato (about 1 large sweet potato)
- 480 g (4 cups) all-purpose flour (or whole-wheat flour)
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Filling:
- 2 tbsp cinnamon
- 50 g (¼ cup) brown sugar (or coconut sugar)
- 2 tbsp melted coconut oil or vegan butter
Icing (Optional):
- 120 g (1 cup) powdered sugar
- 2 tbsp plant milk
- ½ tsp vanilla extract
Equipments:
- High-speed blender or food processor
- Spatula
- Jar or container with lid
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Activate the Yeast
Warm 240 ml (1 cup) plant milk to about 40°C (105°F). Add 7 g (2¼ tsp) active dry yeast and 1 tbsp maple syrup. Stir and let sit for 5–10 minutes until foamy. - Make the Dough
In a large bowl, combine 480 g (4 cups) all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground ginger. Add the yeast mixture, 360 g (1½ cups) mashed sweet potato, and 2 tbsp oil. Knead for 8–10 minutes until smooth and elastic. - First Rise
Cover and let rise in a warm place for 60–90 minutes until doubled. - Fill and Roll
Mix 2 tbsp cinnamon and 50 g (¼ cup) brown sugar. Roll dough into a rectangle. Spread 2 tbsp melted coconut oil or vegan butter over the surface. Sprinkle with cinnamon sugar. Roll tightly and slice into 12 equal rolls. - Second Rise
Arrange in a greased baking pan. Cover and rise for 30–45 minutes. - Bake
Bake at 175°C (350°F) for 22–25 minutes until golden brown. - Ice and Serve (Optional)
Mix 120 g (1 cup) powdered sugar, 2 tbsp plant milk, and ½ tsp vanilla extract until smooth. Drizzle over warm rolls.
Notes:
Soaking cashews for the full 20 minutes (or overnight) is essential — under-soaked cashews leave a grainy texture in the cream cheese.
Lemon juice provides both tang and flavor. Apple cider vinegar can be used for a slightly sharper profile.
Tips:
For a thicker cream cheese, use less water. Add water one tablespoon at a time until you reach your desired consistency.
Refrigerating overnight dramatically improves the texture and flavor as it firms and the flavors meld.
Storage:
Store in a sealed jar in the refrigerator for up to 1 week. The cream cheese firms as it chills — let it sit at room temperature for 5 minutes before spreading.
Swaps:
Cashews can be replaced with macadamia nuts for a richer, creamier version. For a nut-free option, use silken tofu blended with lemon juice and a small amount of coconut oil.
Cream Cheese (Vegan!)
Ingredients:
Dough:
- 240 ml (1 cup) warm plant milk (almond, oat, or soy)
- 7 g (2¼ tsp) active dry yeast
- 1 tbsp maple syrup
- 2 tbsp olive oil or melted coconut oil
- 360 g (1½ cups) mashed sweet potato (about 1 large sweet potato)
- 480 g (4 cups) all-purpose flour (or whole-wheat flour)
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Filling:
- 2 tbsp cinnamon
- 50 g (¼ cup) brown sugar (or coconut sugar)
- 2 tbsp melted coconut oil or vegan butter
Icing (Optional):
- 120 g (1 cup) powdered sugar
- 2 tbsp plant milk
- ½ tsp vanilla extract
Features:
Instructions:
- Activate the Yeast
Warm 240 ml (1 cup) plant milk to about 40°C (105°F). Add 7 g (2¼ tsp) active dry yeast and 1 tbsp maple syrup. Stir and let sit for 5–10 minutes until foamy. - Make the Dough
In a large bowl, combine 480 g (4 cups) all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground ginger. Add the yeast mixture, 360 g (1½ cups) mashed sweet potato, and 2 tbsp oil. Knead for 8–10 minutes until smooth and elastic. - First Rise
Cover and let rise in a warm place for 60–90 minutes until doubled. - Fill and Roll
Mix 2 tbsp cinnamon and 50 g (¼ cup) brown sugar. Roll dough into a rectangle. Spread 2 tbsp melted coconut oil or vegan butter over the surface. Sprinkle with cinnamon sugar. Roll tightly and slice into 12 equal rolls. - Second Rise
Arrange in a greased baking pan. Cover and rise for 30–45 minutes. - Bake
Bake at 175°C (350°F) for 22–25 minutes until golden brown. - Ice and Serve (Optional)
Mix 120 g (1 cup) powdered sugar, 2 tbsp plant milk, and ½ tsp vanilla extract until smooth. Drizzle over warm rolls.
