Vegan cheese recipes are always so popular on the blog, I don’t know why we haven’t shared one in a long time!
We needed a vegan cream cheese to make a new recipe and decided to prepare a homemade version which is super easy to make and tastes amazing. You only need 2 ingredients: unsweetened soy yogurt and salt. To make the cheese even tastier, we also added onion powder and dried dill, but it’s up to you, use your imagination and add your favorite ingredients!
Finding vegan cheeses here in Spain is much easier now than a few years ago, but many of them are so processed, unhealthy or super expensive, so we prefer to make them at home on a daily basis. We love this recipe because is so simple, inexpensive and is ready in less than 5 minutes, although you need to let the soy yogurt stand for at least 8 hours, but it’s totally worth it!
OUR LATEST VIDEOSIn the pictures below you can see how we made the cream cheese. It’s not complicated at all, but we thought it would be easier to understand if you can see some photos of the process. In the first picture you can see the soy yogurt before discarding the liquid, in the second one the yogurt after we let it stand in the fridge overnight, in the third one the cream cheese in a bowl before adding the rest of the ingredients and last but not least, the final product.
In the picture below you can see how we discard the excess liquid from the soy yogurt, it’s a super simple process (read the intructions in the recipe box to know more about it).
Tips:
- Feel free to use any unsweetened plant based yogurt you want.
- Add the salt gently until the cheese is salty enough for you.
- The onion powder and the dried dill are optional ingredients. Use any spice, herb or ingredient you like.
Vegan Cream Cheese
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 cups (500 g)
This vegan cream cheese is super healthy, easy to make, so inexpensive and tastes really good. Feel free to add your favorite ingredients!
Ingredients
- 2 cups unsweetened soy yogurt (500 g)
- ½ tsp sea salt
- ½ tsp onion powder (optional)
- 1 tsp dried dill (optional)
Instructions
- You want to discard the excess liquid from the soy yogurt and get a creamy texture. To do this all you need is a napkin, a cheesecloth or a piece of cloth, a jar or a cylindrical container and an elastic band.
- Place the soy yogurt into the napkin and allow to drip. We’ve shared some pictures above to show you how we made it.
- Let the yogurt stand in the fridge for at least 8 hours or until you get the consistency you want.
- When it’s ready, place the yogurt in a bowl, add the rest of the ingredients and mix until well combined.
- Keep the cheese in a sealed container in the fridge.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 153
- Sugar: 12 g
- Sodium: 508.1 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 22.8 g
- Fiber: 1.1 g
- Protein: 6.2 g
My youngest son has an allergy to soy. What would you consider would be an alternative to make this recipe?
It’s any yogurt style, so coconut or almond should work too. There’s a link in the article for soy yogurt that has that I need it as well.
Sorry for the mistypes, im on my phone. There’s a link for soy yogurt in the article that covers that part.
Hi Dan! Thanks a lot for your comment 🙂 Have a nice day!
Hi! You can use coconut yogurt or any plant milk yogurt you like 🙂
Could I use the vegan cream cheese to make a cheesecake?
Love all your recipes by the way.
★★★★★
Hi Sue! Yes, you can, but don’t add the onion powder and the dried dill 😉
Hey there! I just came here to say that I tried your recipe and it is utterly delicious! Even my husband that turns his nose to vegan recipes admitted it was simply delicious! Thank you!
★★★★★
Hi Julia! Thanks a lot 😀 I’m so glad you liked it. Have a beautiful week!
Hi guys! It seems really delicious. How long can you keep it in the fridge?
Thanks 🙂
Hi María! It lasts for about 5 days 🙂
Thank you for this recipe! I’ve put paprika spices in it and it’s absolutely mint! Love it!
Hi Chanti! You’re so welcome 😀 Have a nice day!
Many thanks for this recipe and for your blog. I have very recently started eating a plant based diet and am enjoying discovering a whole new selection of foods. I also live in Spain, in Andalucia. Can you tell me if you buy soy yoghurt in a supermarket and if so, which one?
Hi Maggie! You’re so welcome 😀 We live in Andalucia as well. We usually buy it at big supermarkets (El Corte Ingles, Carrefour) or health stores. Have a nice day!
Can you bake with this?
Hi Bri! Yes, you can 😀
Where I live I cant get any non dairy yoghurt. How can I get round that?
Tanya
Hi Tanya! You can make your own yogurt: http://simpleveganblog.com/soy-yogurt/ Have a nice day!
Hi, I’m really bad at measurements and don’t mean to be a dummy, but does this recipe equal one block of non-vegan cream cheese? Or two?
Hi Amitty! I’m so sorry, but I don’t know. It depends on the size of the block.
Hey,
“½ tsp onion powder (optional)”
Have you tried using fresh or chopped frozen onion? If doing it, how much shoud be used?
Hi Nuno! No, I don’t, but I think it should work 🙂