- 2 cups unsweetened non-dairy yogurt (500 g), I used soy yogurt
- 1/2 tsp sea salt
- 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.
- 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.
- 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.
- 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