Ingredients
1
cup (8 ounces) vegan butter, room temperature
1
cup sugar, granulated
1 1/2
tsp baking powder
4
cups (1 lb 2 ounces) masa harina (nixtamalized corn flour)
4
cups warm almond milk
1
cup blackberry jam
8
ounces Nature’s Fynd Dairy-Free Original Cream Cheese
30
corn husks, dried (soak the corn husks in water for an hour)
Steps
1.
Beat the butter on medium-high speed with an electric mixer until the butter has doubled in size and is nice and fluffy (about 3 minutes).
2.
Add the sugar and baking powder and beat for 1 minute to incorporate into the butter.
3.
Add half of the corn flour, and beat to incorporate.
4.
Add the almond milk gradually until the masa is the consistency of a thick cake batter.
5.
If necessary, add more water until you reach that consistency.
6.
Spread the masa on your corn husk and fill it with Nature’s Fynd Dairy-Free Cream Cheese and blackberry jam.
7.
Close the husk and place it in a steamer lined with corn husks.
8.
Cover and let steam for 40 minutes.
9.
Remove the steamer from the heat and let sit covered for 10 minutes.
Nutrition Information
Per serving 1 tamale (82g): Calories: 190 kcal, Fat: 8g, Sat Fat: 7g, Sodium: 90mg, Carbohydrates: 28g, Protein: 1 g
Allergen information: contains fungi, tree nuts (almond)
