Combine the Bulk Base, Hempseed Milk, coconut oil, apple cider vinegar, carrageenan, nutritional yeast, lactic acid, salt, and cream of tartar in a saucepan over medium heat. Stir until the mixture begins to thicken.
Remove from the heat, stir in the Cultured Coconut Milk, and whisk thoroughly.
Place in a mold, such as a cupcake pan, glass food storag
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