This delicious and creamy vegan cream cheese is made with just 2 easy to get 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 cheeses at home is really easy, like this amazing vegan cream cheese.
It’s extremely easy to prepare and only requires 2 ingredients you can get at any supermarket: non-dairy yogurt and salt, that’s all!
You can make it in about 5 minutes, although you have to keep it in the fridge for at least 8 hours before eating it. However, I promise you it’s worth the wait.
This recipe is super basic, but please feel free to add any ingredients you love like nuts, seeds, spices, herbs (fresh or dried), olives, sun-dried tomatoes, pickles, or whatever you want.
In addition, this vegan cream cheese is so healthy, unless many store-bought cheeses, which are made with nasty ingredients like preservatives or refined oils.
It’s also super inexpensive and tastes so good you won’t miss the real thing. It’s also better for your health, the animals and the planet and if you use homemade yogurt, you can even make a plastic-free version of this recipe, yay!
How to make vegan cream cheese – Step by step
- Secure the napkin into the jar with the elastic band (photo 1).
- Dump the soy yogurt in the napkin (photo 2) and allow it to drip. Let the yogurt stand in the fridge for at least 8 hours or until you get the consistency you’re looking for.
- When it’s ready, transfer the yogurt to a bowl, add the salt (photo 3) and stir until well combined (photo 4).
Pro tips
- Feel free to use any unsweetened non-dairy yogurt you want. Homemade and store-bought are both okay.
- Depending on the consistency of your yogurt you may need to keep it in the fridge for a shorter or a longer period of time. It depends on how thick your yogurt is. For example, coconut yogurt is usually thicker than soy yogurt.
- Try the cream cheese and add more salt if needed.
- Add any extra ingredients you want, like garlic or onion powder, spices, or herbs like dried dill.
- The original recipe was made by adding also 1/2 tsp onion powder and 1/2 tsp dried dill, but I’ve made a simpler version this time.
How to store vegan cream cheese
Keep it in an airtight container in the fridge for about 4-7 days, or even longer. If the cheese smells and tastes good and it hasn’t changed its appearance, you can probably eat it after those 7 days.
Vegan cream cheese can be frozen, but it will change the texture considerably, making it less creamy and more crumbly.
I prefer to use frozen vegan cream cheese in baked or cooked dishes where the change won’t be noticeable.
How to use this vegan cream cheese
It’s a delicious spread that goes well with bagels or any kind of bread. You can also use it to make pretty much any recipe that calls for regular cream cheese.
These are some of my favorite ingredients and recipes you can enjoy this delicious vegan cream cheese with:
Looking for more vegan cheese recipes?
Did you make this vegan cream cheese recipe?
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Vegan Cream Cheese
- Prep: 5 mins
- Total: 5 mins
- 16 1x
- How-To
- Vegan, American
Servings 16 1x
This delicious and creamy vegan cream cheese is made with just 2 easy to get 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 sea salt
Instructions
- You want to discard the excess liquid from the yogurt and get a creamy and thick texture. To do this, all you need is a napkin, a butter muslin, or a piece of cloth, a jar or a cylindrical container and an elastic band. I think a cheesecloth is not the best choice, as you need a piece of cloth with a more dense fabric.
- Secure the napkin into the jar with the elastic band, dump the soy yogurt in the napkin and allow it to drip.Â
- Let the yogurt stand 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 check 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 immediately or keep leftovers in an airtight container in the fridge for 4-7 days.
Notes
- Feel free to use any unsweetened non-dairy yogurt you want. Homemade and store-bought are both okay.
- Depending on the consistency of your yogurt you may need to keep it in the fridge for a shorter or a longer period of time. It depends on how thick your yogurt is. For example, coconut yogurt is usually thicker than soy yogurt.
- Try the cream cheese and add more salt if needed.
- Add any extra ingredients you want, like garlic or onion powder, spices, or herbs like dried dill.Â
- The original recipe was made by adding also 1/2 tsp onion powder and 1/2 tsp dried dill, but I’ve made a simpler version this time.
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:Â This post was originally published in January of 2017, but was republished with new photos, step by step instructions and tips in December of 2019.
What can I use instead of a napkin? Thank you. Is this the same as vegan Greek yoghurt?
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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.
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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.
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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.
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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 MarÃa! 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!
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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.
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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 🙂