cup (8 ounces) vegan butter, room temperature
cup sugar, granulated
tsp baking powder
cups (1 lb 2 ounces) masa harina (nixtamalized corn flour)
cups warm almond milk
cup blackberry jam
ounces Nature’s Fynd Dairy-Free Original Cream Cheese
corn husks, dried (soak the corn husks in water for an hour)
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).
Add the sugar and baking powder and beat for 1 minute to incorporate into the butter.
Add half of the corn flour, and beat to incorporate.
Add the almond milk gradually until the masa is the consistency of a thick cake batter.
If necessary, add more water until you reach that consistency.
Spread the masa on your corn husk and fill it with Nature’s Fynd Dairy-Free Cream Cheese and blackberry jam.
Close the husk and place it in a steamer lined with corn husks.
Cover and let steam for 40 minutes.
Remove the steamer from the heat and let sit covered for 10 minutes.
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)