Preparation info
  • Makes approximately

    2½ cups

    • Difficulty


Appears in
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About



  1. 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.
  2. Remove from the heat, stir in the Cultured Coconut Milk, and whisk thoroughly.
  3. Place in a mold, such as a cupcake pan, glass food storag