Biljni krem sir od kokosa (Plant-based coconut cream cheese)

Sastojci: 200 g kokosovog krem fila (kokosova  pavlaka) ili kokosovog putera, 2 kašike kokosovog jogurta (nezaslađen), 1 kašika soka od limuna, ½ kašičice soli, 1 kašičica agava sirupa ili javorovog sirupa (opciono, za blaži ukus), 1–2 kašike biljnog mleka* (po potrebi za kremastiju teksturu).

Priprema:

1. Omekšaj kokosov puter ako je čvrst, tako da postane maziv (na sobnoj temperaturi ili par sekundi u mikrotalasnoj).

2. U posudi pomešaj kokosov puter i kokosov jogurt.

3. Dodaj limunov sok, so i po želji agava ili javorov sirup.

4. Mikserom ili štapnim mikserom muti dok smesa ne postane glatka i kremasta.

5. Po potrebi dodaj biljno mleko da dobiješ željenu kremastu, mazivu teksturu.

Cuvanje:

Čuvaj u frižideru u zatvorenoj posudi do 5–7 dana. Pre upotrebe možeš lagano promešati.

Napomene i saveti:

- Kokosov krem sir ima prirodnu slatkoću i blagu aromu kokosa.

- Idealno je dodati suvo bilje, beli luk u prahu ili začine za različite ukuse.

- Može se koristiti i kao baza za veganske torte ili dezerte.

Napomena za biljno mleko:

Za biljni krem sir od kokosa možeš koristiti bilo koje biljno mleko, ali izbor utiče na ukus i teksturu. Evo detalja:

1. Kokosovo mleko

- Najbolje za jaču kokosovu aromu i kremastu teksturu.

- Ako je jako gusta “kokosova pavlaka” varijanta, dodaj malo da razrediš namaz.

2. Sojino mleko

- Neutralnog ukusa, dobar izbor ako želiš da kokos ne dominira.

- Daje glatku i mazivu teksturu.

3. Ovseno mleko

Blago slatko, neutralno, kremasto, pogodno za mazive namaze.

4. Bademovo mleko

Blago orašasto, lagano i tečno, može da razredi namaz, ali aroma badema se oseća.

5. Pirincano mleko

Tečno i slatkastog ukusa, dobro za razblaživanje, ali ne daje bogatu kremastu teksturu kao kokos ili soja.

Saveti:

- Dodavati postepeno 1 kašiku po kašiku dok ne dobiješ željenu kremastu mazivu teksturu.

- Ako želiš ekstra gust i maziv krem sir (za namaz), najbolje je kokosovo ili sojino mleko.

- Za slatke varijante možeš koristiti ovseno mleko jer je blago slatko i lepo se kombinuje sa sirupom ili voćem.

Ingredients: 200 g of coconut cream filling (coconut cream) or coconut butter, 2 tablespoons of coconut yogurt (unsweetened), 1 tablespoon of lemon juice, ½ teaspoon of salt, 1 teaspoon of agave syrup or maple syrup (optional, for a milder taste), 1–2 tablespoons of plant-based milk* (if necessary for a creamier texture).

Preparation:

1. Soften the coconut butter if it is hard, so that it becomes spreadable (at room temperature or for a few seconds in the microwave).

2. Mix coconut butter and coconut yogurt in a bowl.

3. Add lemon juice, salt and, if desired, agave or maple syrup.

4. Beat with a mixer or hand mixer until the mixture becomes smooth and creamy.

5. If necessary, add plant-based milk to get the desired creamy, spreadable texture.

Storage:

Store in the refrigerator in a closed container for up to 5-7 days. You can stir it slightly before use.

Notes and tips:

- Coconut cream cheese has a natural sweetness and a slight aroma of coconut.

- It is ideal to add dry herbs, garlic powder or spices for different tastes.

- It can also be used as a base for vegan cakes or desserts.

Note for plant-based milk:

For plant-based coconut cream cheese, you can use any plant-based milk, but the choice affects the taste and texture. Here are the details:

1. Coconut milk

- Best for stronger coconut aroma and creamy texture.

- If the "coconut cream" variant is very thick, add a little to thin the spread.

2. Soy milk

- Neutral taste, a good choice if you want the coconut not to dominate.

- Gives a smooth and spreadable texture.

3. Oat milk

Slightly sweet, neutral, creamy, suitable for spreading.

4. Almond milk

Slightly nutty, light and runny, can thin the spread, but the almond aroma is noticeable.

5. Rice milk

Liquid and sweet-tasting, good for thinning, but does not give a rich creamy texture like coconut or soy.

Tips:

- Add gradually 1 tablespoon at a time until you get the desired creamy spreadable texture.

- If you want extra thick and spreadable cream cheese (for spreading), coconut or soy milk is best.

- For sweet varieties, you can use oat milk because it is slightly sweet and combines nicely with syrup or fruit.