"Cheesing" it up

It's almost Valentine's Day and I find myself in a predicament, I know I'm going to have tons of orders for Red Velvet cupcakes. Red velvet cupcakes means lots of trips to get vegan cream cheese that runs $2-3 per container depending on the store, which means my product will cost more.

I know how to curdle non-dairy milk to help with making cake fluffy, but how can I make my own cream cheese and have it be more cost effective? I looked up a few recipes and they all contained lemon, which I'm allergic to so I want to avoid that. I sat there and thought, maybe I could add some apple cider vinegar, it would make it curdle but soy milk didn't get the right consistency, it was supper runny. I decided that since my dad had gotten a huge bargain on canned coconut milk for me during the summer to make my delicious vegan marshmallow that maybe it could work.

I mixed a can of coconut milk with a table spoon of apple cider vinegar and a sprinkle of sea salt, then whipped it into submission and put it in a container to go in my refrigerator for some curing time.

After a day, I could see a film showing up and it was becoming more solid in texture. A few days later there wasn't a lot of movement in the container and it looks good to go!

This recipe turned out to not be a very solid texture, but more like pudding. I used it to make a cream cheese frosting for some chocolate cupcakes and to my surprise, it turns out to be one of the best frostings I've made! The taste is somewhere in between a marshmallow and buttercream with a creamy/fluffy texture. I've decided to name this new frosting "fluffercream"

Here's a shot of some chocolate cupcakes with this amazing fluffercream frosting!