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 full of savory flavors.
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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Vegan Cream Cheese
- Prep: 5 mins
- Total: 5 mins
- 16 1x
- How to
- American
- Vegan
Servings 16 1x
This delicious and creamy vegan cream cheese is made with just 2 ingredients! It’s so inexpensive and much healthier than store-bought.
Ingredients
- 2 cups unsweetened non-dairy yogurt (500 g), I used soy yogurt
- 1/2 tsp 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
- Serving Size: 2 tbsp
- Calories: 16
- Sugar: 0.3 g
- Sodium: 77 mg
- Fat: 0.8 g
- Saturated Fat: 0.1 g
- Carbohydrates: 0.9 g
- Fiber: 0.3 g
- Protein: 1.3 g
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.
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.
★★★★★
Hi! Thanks for your kind comment 🙂
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?
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 🙁
What can I use instead of a napkin? Thank you. Is this the same as vegan Greek yoghurt?
★★★★★
I use Butter Muslin
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.
And few more questions.
If I used soy milk this time, can I use almond milk next time plus add soy yogurt as a starter?
Why not use salt right away in the yogurt before straining it to make cheese? Salt will melt easier and it should help to drain faster. What do you think?
Thanks
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– I have never tried to mix 2 different types of milks, sorry!
– You can try to add it before straining the yogurt to make cheese 🙂
I did not mean mix two different types of milks. I meant adding soy yogurt to the mixture made out of almond milk as a starter.
BTW, I used very thin kitchen towel as a filter and it has been way more than 24 hours. I poured out at least 2 tbsp of water from the bottom of the jar. Yogurt got thicker but it is still an yogurt. It didn’t solidify in to cheese yet. Oh well, at least the yogurt is excellent. Oh, I have a real yogurt maker too.
★★★★★
I have a few questions.
I just made soy yogurt using your recipe and it came out good on the first try.
But, after using agar agar there were many small clumps, I used submersible blander and it still didn’t help. And then these small clump eventually ended up on the bottom of the container. Is there a way to dilute agar agar first ?
You say to use napkin to get rid of the liquid in yogurt to make a cheese. Single layer? Or multiple napkins? You know napkin will get wet and may break.
Do you know if the liquid that is collected on the bottom of the cup contains bacteria that can be reused to make the yogurt?
Thank you in advance.
★★★★★
Hi Eugene! – Why have you used agar agar? It’s not necessary but to dilute it you have to mix it with a liquid and cook it to disolve.
– We use a special bag/napkin for plant-based milks-
– I’m not sure if the liquid that is collected on the bottom of the cup contains bacteria that can be reused to make the yogurt, sorry!
I used agar agar because it is in your recipe for making soy yogurt. I did cook soy milk at 195 degrees as per instructions on the yogurt mix but agar agar did not completely dissolve even after using blander. I will try to dissolve it next time first in the small container.
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This is a really nice recipe, I make it both with plain yogurt and plain with coconut yogurt (both Alpro). I usually leave to ‘drain’ for a couple of days.
Sometimes however I would like it a bit thicker. Could I use a thickener such as arrowroot?
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Hi Robert! I have never tried it myself so I’m not sure if it will work, sorry! Have a nice day 🙂
Giving 4 stars because I can see it being good with soy yogurt, and it’s EASY. But I couldn’t find soy yogurt & made one with unflavored, unsweetened Ripple (pea protein) yogurt & one with plain coconut yogurt. I was able to bury the Ripple one with enough sun dried tomatoes, garlic, red pepper, & basil to use it, but by itself it was strangely sweet. The coconut one…well, tastes like coconut. Would work for spreading on bagels with fruit. Neither was what I was looking for. Will try again with soy yogurt.
★★★★
Hi Dharma! I think this is a 5-star recipe, but you didn’t use the right ingredients 🙂 Hope you enjoy it with soy yogurt!
Love this! So simple and delicious.
Hi! I’m so glad you liked it 🙂
Oh boy, so much oil!! Oh, how I wish there was a way to make this with no oil! Oil absolutely kills my knees and my hips… any suggestions to substitute? Thanks so much… you’re amazing!
Hi Nancy! This recipe is oil-free, it’s made with just soy yogurt 🙂
Hi, I really appreciate the recipe, buying store bought does get really expensive. My sister likes cinnamon cream cheese, how would I do that ? Do I eliminate the salt or still use it? She gets that Philadelphia stuff, I have no idea how it tastes since I’m vegan, and never ate that flavor before I was. Thank you
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 🙂
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.
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!
Can you bake with this?
Hi Bri! Yes, you can 😀
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!
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!
Hi guys! It seems really delicious. How long can you keep it in the fridge?
Thanks 🙂
Hi María! It lasts for about 5 days 🙂
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!
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 😉
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 🙂