Product Review: Galaxy Nutritional Foods’ new vegan cream cheese! »
[Totes awesome Instagram pic of the whole operation]
I got a chance to sample Galaxy Nutritional Foods new vegan cream cheese and I give it all my thumbs up! It’s yummy! First I made a bagel with the chive and garlic flavor, complete with tomatoes from my parents’ community garden plot, and it was tasty. I will say that it wasn’t garlicky enough for me—if you tell me it has garlic, it has to be garlicky with a capital HOLY MOLY. But it was good and didn’t have that kind of weird aftertaste some vegan cream cheeses have, you know?
BUT THEN! I decided to take the plain cream cheese they sent me and make vegan red velvet cupcakes with cream cheese frosting! MINI red velvet cupcakes! I made mini bundt cakes too but I can’t figure out how to make them look nice with frosting; they are more glaze-friendly. Now, if there’s one thing I hate, it’s red velvet cupcakes with VANILLA frosting. BLEH! It’s GOT to be cream cheese. I used this recipe and it was good for the cake but I don’t recommend the cream cheese frosting recipe that goes along with it. The frosting recipe doesn’t have any sugar in it and kind of tasted crazy. I looked at every other cream cheese frosting recipe on the internet and they all had two to eight (eight!) cups of confectioners sugar in them, so I added about a cup to my butter-and-cream-cheese mixture. MUCH IMPROVED! My final decision: YUM! Excellent cream cheese frosting! My omni sister loved it too, and my mom said it was delicious and it’s the only red velvet cake she’s ever liked! High praise.
[The only mini cupcake papers we could find in our house were Halloween-themed! SPOOKY!]
The thing I like about this vegan cream cheese is that it’s like kind of tangy—you know how real cream cheese is a bit tangy? Like plain-yogurt-tangy? Yeah, it’s like that. Tofutti and those others totally lack that. Maybe it’s because this is the first vegan cream cheese that’s cultured? Could be! You know how science is! I think this cream cheese would be really good for making those simple cream cheese-based cheese cakes; those should be a bit tangy.