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!
In 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) 1x
- Category: How-Tos
- Cuisine: Vegan
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
Nuno Dias says
March 25, 2018 at 18:19Hey,
“½ tsp onion powder (optional)”
Have you tried using fresh or chopped frozen onion? If doing it, how much shoud be used?
Iosune says
March 26, 2018 at 03:16Hi Nuno! No, I don’t, but I think it should work 🙂
Amitty says
November 17, 2017 at 23:44Hi, 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?
Iosune says
November 22, 2017 at 09:50Hi Amitty! I’m so sorry, but I don’t know. It depends on the size of the block.
tanya says
August 1, 2017 at 20:17Where I live I cant get any non dairy yoghurt. How can I get round that?
Tanya
Iosune says
August 2, 2017 at 11:34Hi Tanya! You can make your own yogurt: http://simpleveganblog.com/soy-yogurt/ Have a nice day!
Bri says
March 27, 2017 at 19:06Can you bake with this?
Iosune says
April 1, 2017 at 18:26Hi Bri! Yes, you can 😀
Maggie says
March 27, 2017 at 16:47Many 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?
Iosune says
April 1, 2017 at 18:25Hi 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!
Chanti says
March 17, 2017 at 14:11Thank you for this recipe! I’ve put paprika spices in it and it’s absolutely mint! Love it!
Iosune says
March 24, 2017 at 13:54Hi Chanti! You’re so welcome 😀 Have a nice day!
María Laura says
February 25, 2017 at 17:16Hi guys! It seems really delicious. How long can you keep it in the fridge?
Thanks 🙂
Iosune says
February 28, 2017 at 13:02Hi María! It lasts for about 5 days 🙂
Julia Moore says
January 26, 2017 at 12:34Hey 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!
★★★★★
Iosune says
January 30, 2017 at 10:29Hi Julia! Thanks a lot 😀 I’m so glad you liked it. Have a beautiful week!
Sue says
January 20, 2017 at 02:20Could I use the vegan cream cheese to make a cheesecake?
Love all your recipes by the way.
★★★★★
Iosune says
January 23, 2017 at 12:38Hi Sue! Yes, you can, but don’t add the onion powder and the dried dill 😉
La Kerie says
January 19, 2017 at 16:11My youngest son has an allergy to soy. What would you consider would be an alternative to make this recipe?
Dan says
January 19, 2017 at 18:05It’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.
Dan says
January 19, 2017 at 18:08Sorry for the mistypes, im on my phone. There’s a link for soy yogurt in the article that covers that part.
Iosune says
January 23, 2017 at 12:38Hi Dan! Thanks a lot for your comment 🙂 Have a nice day!
Iosune says
January 23, 2017 at 12:34Hi! You can use coconut yogurt or any plant milk yogurt you like 🙂