This delicious and creamy vegan cream cheese is made with just 2 ingredients! It's so inexpensive and much healthier than store-bought.
Cheese is the reason many people don't go 100% plant-based and one of the food vegans miss the most. However, making vegan cheese at home is really easy, like this amazing vegan cream cheese.
Although nowadays there are so many options at the supermarket, lots of store-bought cheeses contain ingredients like xanthan gum, guar gum, or maltodextrin, along with other ingredients, so I always prefer making them at home.
It's extremely easy to prepare and only requires a nut milk bag, 5 minutes of your time, and 2 ingredients you can get at any supermarket: dairy-free yogurt and salt, that's all!
What is vegan cream cheese?
Vegan cream cheese is a dairy-free alternative to regular cream cheese. It does not contain animal-derived products and it is suitable for vegans.
Ingredient notes
- Unsweetened non-dairy yogurt: although I used soy yogurt, feel free to use any unsweetened non-dairy yogurt for this dairy-free cream cheese. However, keep in mind that it won't contain soy protein.
Dietary variations
- Make it soy-free: feel free to use soy-free plant-based yogurt, such as coconut yogurt.
Pro tips
- If you don't have a nut milk bag, you could also use a napkin, a butter muslin, or a piece of cloth. However, I don't think a cheesecloth is the best tool, as you will need a more dense fabric to get optimal results.
- To easily customize this non-dairy cream cheese, feel free to incorporate any ingredients to give it a little bit more flavor. You could use seeds, chives, spices, herbs, olives, sun-dried tomatoes, or sea salt to taste.
- You could even use nuts like peanuts, almonds, or raw cashews. There are so many options!
- Depending on the consistency of your yogurt, you may need to keep it in the fridge for a shorter or longer period of time. It depends on how thick it is. For example, coconut yogurt is usually thicker than soy yogurt.
How to make vegan cream cheese
- Secure the nut milk bag into the jar with the elastic band.
- Dump the soy yogurt in the napkin and allow it to drip. Let the yogurt chill in the refrigerator for at least 8 hours.
- When it's ready, transfer the yogurt to a bowl, add the salt, and stir until well combined.
How to store
- Fridge: keep the leftovers in an airtight container in the fridge for 4-7 days.
- Freezer: you can freeze it, but its texture will change after being defrosted. However, you can still use it in cooked or baked goods.
Is cream cheese vegan?
No, regular cream cheese is not vegan, as it is made with dairy milk.
Serving suggestions
Feel free to serve your vegan cheese over some bagels, vegan bread, or toasted gluten-free bread.
You could also sautée some mushrooms, onion, and garlic, and top with chives for a rich breakfast or brunch full of savory flavors. For more brunch ideas featuring vegan cheese, explore my Vegan Brunch Recipes!
Looking for more vegan cheese recipes?
Did you make this vegan cream cheese recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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📖 Recipe
Vegan Cream Cheese
Ingredients
- 2 cups unsweetened non-dairy yogurt, I used soy yogurt
- ½ teaspoon salt
Instructions
- You want to drain the excess liquid from the yogurt and get a creamy and thick texture. To do this, all you need is a nut milk bag, a jar or a cylindrical container, and an elastic band.
- Secure the nut milk bag into the jar with the elastic band, dump the soy yogurt in the bag, and allow it to drip.
- Let the yogurt chill in the fridge for at least 8 hours or until you get the consistency you're looking for. If you want your cream cheese really dense and thick, you may need 12-24 hours. Just keep checking the consistency until it's okay for you.
- When it's ready, transfer the yogurt to a bowl, add the salt, and stir until well combined.
- Use your vegan cream cheese immediately and enjoy it as a savory breakfast over some bagels, vegan bread, or toasted gluten-free bread along with some sauteed mushrooms and chives.
- Store the leftovers in an airtight container in the fridge for 4-7 days or in the freezer for up to 2 months. Keep in mind that if you freeze it, its texture will change. However, you will still be able to use it in cooked or baked goods.
Notes
- If you don't have a nut milk bag, you could also use a napkin, a butter muslin, or a piece of cloth. However, I don't think a cheesecloth is the best tool, as you will need a more dense fabric to get optimal results.
- Feel free to use any unsweetened non-dairy yogurt for this vegan cream cheese recipe. Homemade and store-bought are both okay. You could try to make it with coconut yogurt.
- Depending on the consistency of your yogurt, you may need to keep it in the fridge for a shorter or longer period of time. It depends on how thick it is. For example, coconut yogurt is usually thicker than soy yogurt.
- Try the cream cheese and add more salt if needed.
- To easily customize this non-dairy cream cheese, feel free to incorporate any ingredients to give it a little bit more flavor. You could use seeds, chives, spices, herbs, olives, sun-dried tomatoes, or sea salt to taste.
- You could even use nuts like peanuts, almonds, or raw cashews. There are so many options!
Nutrition
Update Notes: This post was originally published in January of 2017, but was republished with new photos, step-by-step instructions, and tips in June of 2022.
Gloria Dumais Sutton says
This is now my absolute favorite, go-to recipe for making delicious vegan cream cheese. I used plain flavored Silk brand yogurt for this recipe, and pink Himalayan salt…this is wonderfully flavored, and divinely easy. I am going to be experimenting with a lot of flavoring combinations in the next few weeks.
Iosune Robles says
Hi! Thanks for your kind comment 🙂
Anna says
Hi there, I used full fat coconut milk yogurt, used coffee filters since I didn't have a cheesecloth, left in the fridge overnight and no liquid dripped from it? What am I doing wrong? Should I try again and use a cheesecloth this time?
Iosune Robles says
Hi Anna! The full-fat coconut yogurt doesn't have much liquid in it. Also, I think a coffee filter is not the best choice 🙁
Tahira Akhtar says
What can I use instead of a napkin? Thank you. Is this the same as vegan Greek yoghurt?
Robert T Turner says
I use Butter Muslin
Iosune Robles says
Hi Tahira! Thanks for writing to us 🙂 A but milk bag, a cheesecloth, or even a fine-mesh strainer! I think it is not so similar to a vegan Greek yogurt.