Vegan Cream Cheese Crepes 

Vegan Cream Cheese Crepes
Servings 8 to 10 crepes
Ingredients
4 ounces vegan cream cheese softened (you can use one of the substitutes from 2 or 3) Note*
4 tbsp ground flax seeds mixed with 12 tbsp water (this will make flax eggs)
1/2 cup almond flour
1 tbsp coconut flour
1/4 cup vegan heavy cream (you can use one of the substitutes from 5, 6 or 7) Note 2*
2 1/4 tsp truvia (or 3 packets)
oil or butter for the pan (use vegan oil or butter)
Instructions

1. In a blender combine vegan cream cheese, flax eggs, almond flour, coconut flour, vegan heavy cream, and truvia. Puree until well combined and smooth.
2. Set a 8″ skillet over medium heat. Add a light coat of vegan oil or butter to the pan. Once hot add just under a 1/4 cup batter to the pan and swirl it around till it covers the entire base. About a 6″ crepe.
3. Cook until edges are golden brown and can be loosened with a spatula. Lift the pan and give it a shake, loosening the crepe and sliding it to one side.
4. Flip the crepe and cook on the other side until lightly browned. Remove and lay parchment paper or a plate with lid. If you plan to keep lidded simply separate each crepe with a piece of parchment paper in between to prevent sticking.
5. Fill with anything you like. I love whipped coconut cream sweetened with vanilla and truvia and a few raspberries. Drizzle with sugar free syrup.

NOTE:

Vegan Heavy Cream
Makes about 1 cup

Ingredients:

• 3/4 cup raw cashews
• 1/4 cup water
• 2 tbsp vegan butter
• A pinch of salt

Instructions:

1. Soak the cashews in water overnight or for at least 4 hours. Drain and rinse well.
2. Add the cashews, water, vegan butter, and salt to a high-speed blender or a food processor. Blend until smooth and creamy, scraping down the sides as needed. You may need to add more water to adjust the consistency.
3. Transfer the vegan heavy cream to a jar or a container and store in the refrigerator for up to a week. Use it as you would use regular heavy cream in soups, sauces, desserts, or coffee.

NOTE 2 :

Vegan Cream Cheese Softened
Makes about 1 cup
Ingredients:

• 1 ½ cups raw cashews, soaked for 20 minutes in very hot water
• 1/3 cup water (plus more as needed)
• 2 ½ Tbsp unsweetened plain coconut yogurt (for store-bought, we prefer Culina or CocoJune)
• 1 Tbsp nutritional yeast
• 1 Tbsp distilled white vinegar
• 1 ½ Tbsp lemon juice
• 1 ¼ tsp white miso paste (or sub chickpea miso)
• 1/2 tsp sea salt
• 1/4 cup refined (odorless) coconut oil, melted (NOT virgin coconut oil or your cream cheese will taste like coconut)
  Instructions:

1. Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.
2. To a high-speed blender, add the soaked cashews and all remaining ingredients except the coconut oil. Blend until very smooth, using the tamper as needed to encourage blending. You may need to stop and scrape down the sides every now and then. Once done, taste for flavor, adding more lemon or apple cider vinegar for more tang.
3. With the blender running on low speed, slowly drizzle in the melted coconut oil and blend until well incorporated. This will help the cream cheese become more firm and spreadable when chilled.
4. Transfer the cream cheese to a glass jar or a container and refrigerate for at least 2 hours or overnight to set. Enjoy your vegan cream cheese softened on bagels, toast, crackers, or as a dip for veggies.