Vegan Cream

This recipe reminded me of one of my favorite food items as a child. Here in the Middle East, we have a popular cream that is made out of dairy and sugar. It's so delicious. I used to love it with strawberry jam or honey, and of course, bread! The problem with it is that it's SO bad for you. It's filled with saturated fat, refined sugar, and preservatives.

This recipe is simple and makes a big batch that'll last you about a week in the fridge. It's good with oatmeal, bread, rice cakes, and bagels! Pair it with a fruit spread, barley malt, maple syrup, or fruits!

Vegan Cream


  • 1 pack silken tofu extra firm
  • 1 can coconut cream
  • 4 soft dates
  • 1/2 small lemon
  • 1/4 tsp white vinegar
  • 1 tbsp arrowroot powder (to thicken it)


  1. In a food processor or a high-speed blender, mix all the ingredients together. Taste and adjust the sweetness as needed (keep in mind that it gets sweeter when you heat it up)
  2. Heat a large non-stick skillet on low-medium heat then pour the mixture.
  3. Keep stirring it constantly as it thickens up to avoid lumps.
  4. When it reaches the consistency you want (about 10-15 minutes) turn off the heat and set aside.
  5. Enjoy warm or store in an air-tight container.

*It'll thicken up more after a few hours in the fridge.