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.
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.