Cream Cheese (vegan!)
Brunch
Ingredients:
Dough:
- 1 cup warm plant milk (almond, oat, or soy)
- 2 1/4 tsp active dry yeast
- 1 tbsp maple syrup
- 2 tbsp olive oil or melted coconut oil
- 1 1/2 cups mashed sweet potato (about 1 large sweet potato)
- 4 cups all-purpose flour (or whole-wheat flour)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Filling:
- 2 tbsp cinnamon
- 1/4 cup brown sugar (or coconut sugar)
- 2 tbsp melted coconut oil or butter
Icing (Optional):
- 1 cup powdered sugar
- 2 tbsp plant milk
- 1/2 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:
Servings 2 tbsp Calories 80 Carbohydrates 4g Fat 6g Fiber 0.5g Protein 2.5g
Saturated 1g Trans 0g
Vitamin A 0mcg Vitamin C 0mg Vitamin D 0mg
Calcium 15mg Iron 0.8mg Potassium 80mg
Cholesterol 0mg Sodium 85mg Sugar 0.5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Prepare the Dough: In a small bowl, combine warm plant milk, yeast, and maple syrup. Stir gently and let it sit for about 5 minutes until it becomes frothy. In a large bowl, combine the mashed sweet potato, olive oil (or melted coconut oil), cinnamon, nutmeg, ginger, salt, and the yeast mixture. Mix to combine. Gradually add the flour, one cup at a time, and stir until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for about 1-1.5 hours, or until it has doubled in size.
2. Make the Filling: While the dough is rising, in a small bowl, mix together the cinnamon and brown sugar. Set aside.
3. Roll the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle (about 12x18 inches). Brush the rolled dough with melted coconut oil (or butter) and then sprinkle the cinnamon-sugar mixture evenly over the top.
4. Shape the Rolls: Starting from one edge, carefully roll the dough tightly into a log shape. Slice the log into 12 equal pieces.
5. Bake the Rolls: Place the rolls in a greased 9x13-inch baking dish. Cover them with a damp towel and let them rise for another 30 minutes, until puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
6. Make the Icing (Optional): While the rolls are baking, make the icing by whisking together powdered sugar, plant milk, and vanilla extract until smooth.
7. Serve: Once the rolls are done, remove them from the oven and let them cool slightly before drizzling with the icing.
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:
- 1 cup warm plant milk (almond, oat, or soy)
- 2 1/4 tsp active dry yeast
- 1 tbsp maple syrup
- 2 tbsp olive oil or melted coconut oil
- 1 1/2 cups mashed sweet potato (about 1 large sweet potato)
- 4 cups all-purpose flour (or whole-wheat flour)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Filling:
- 2 tbsp cinnamon
- 1/4 cup brown sugar (or coconut sugar)
- 2 tbsp melted coconut oil or butter
Icing (Optional):
- 1 cup powdered sugar
- 2 tbsp plant milk
- 1/2 tsp vanilla extract
Features:
Instructions:
1. Prepare the Dough: In a small bowl, combine warm plant milk, yeast, and maple syrup. Stir gently and let it sit for about 5 minutes until it becomes frothy. In a large bowl, combine the mashed sweet potato, olive oil (or melted coconut oil), cinnamon, nutmeg, ginger, salt, and the yeast mixture. Mix to combine. Gradually add the flour, one cup at a time, and stir until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for about 1-1.5 hours, or until it has doubled in size.
2. Make the Filling: While the dough is rising, in a small bowl, mix together the cinnamon and brown sugar. Set aside.
3. Roll the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle (about 12x18 inches). Brush the rolled dough with melted coconut oil (or butter) and then sprinkle the cinnamon-sugar mixture evenly over the top.
4. Shape the Rolls: Starting from one edge, carefully roll the dough tightly into a log shape. Slice the log into 12 equal pieces.
5. Bake the Rolls: Place the rolls in a greased 9x13-inch baking dish. Cover them with a damp towel and let them rise for another 30 minutes, until puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
6. Make the Icing (Optional): While the rolls are baking, make the icing by whisking together powdered sugar, plant milk, and vanilla extract until smooth.
7. Serve: Once the rolls are done, remove them from the oven and let them cool slightly before drizzling with the icing.
