Saturday, July 20, 2019

Dairy Free Cream Cheese Mints

Dairy Free Cream Cheese Mints

Have you ever had the delight of having a cream cheese mint at a wedding, baby shower, or graduation party? Growing up these little mints were so tempting at every celebration. I remember the first time I learned how to make them. I was at a friend's house and her mom was making hundreds of them for a wedding. I started to help and then ended up eating more than I was making! 

Recently on a girls trip, I was talking with my friend Vanessa about my love for these mints. I was so excited to find out that she shared my same love for them! I knew I had to make them for her upcoming baby shower. The only problem was I currently am not eating much dairy and I knew there would be a few other women at the shower who couldn't have dairy either. I searched the internet for a recipe to make them dairy free without much luck. I decided I would visit natural grocers and see if there was a  dairy free cream cheese that would work. I have tried cashew based "cream cheese" in the past and although its healthy and very few ingredients it was so salty I knew it wouldn't work for the recipe. I found the daiya brand cream cheese and when I got home and tried I bite I was surprised how much it tasted and looked like real cream cheese! 

I decide to make these mints lemon flavored with a hint of almond because I love all things lemon. You can use the recipe and add peppermint extract too! These mints were a hit and were eaten more than the regular cream cheese mints I also made. 

Dairy Free Cream Cheese Mints
Makes about 25 small mints

2.5 oz dairy free cream cheese at room temperature ( I used the daiya brand)
15 oz powdered sugar ( plus a little more to adjust texture if needed)
3/4 tsp lemon extract
1/4 tsp almond extract
granulated sugar for dusting

Beat the cream cheese until softened in a stand mixer using the paddle attachment. Pour the powdered sugar in a little at a time, stopping to scrape the sides so the mixture is incorporated well. The texture of the dough should be firm and not sticky. If it is sticky add 1 tablespoon of powdered sugar at a time until the dough is firm and does not drip off the beater. 

Next, add the lemon and almond extract until incorporated ( or 1/2 tsp peppermint extract for peppermint flavored mints)

Using a small cookie scoop or teaspoon portion the dough into balls using your hands to smooth them into shape. Drop the dough balls into a small dish of granulated sugar and roll until coated.

Remove the balls from the sugar and place on a pan covered in parchment paper. Use a fork dipped in granulated sugar to flatten the ball into the mint shape.

Refrigerate for 20 mints until they hold their shape, transfer to a sealed container or large plastic ziplock bag. Mints stay fresh for a week in the refrigerator, or may be made ahead and frozen for up to a month. To defrost place the bag in the refrigerator a few hours before serving, or serve or eat frozen out the bag like I do!

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