... How To Make Vegan Cream Cheese - Step By Step | Dance of Stoves

How To Make Vegan Cream Cheese - Step By Step

You only need two ingredients to prepare this delicious and creamy vegan cream cheese. It is very inexpensive and much healthier than packaged vegan cheeses.

Photo of a plate with a jar of vegan cream cheese and a couple of slices of bagel spread with cheese
Cheese is the hardest thing for most vegans to leave behind, and in fact, many people are not 100% vegan simply because of the cheese, but I have good news for you. 

This vegan cream cheese has nothing to envy of the original and is incredibly simple to prepare.

In addition, it only has two ingredients that are very easy to get, and the process is straightforward and relatively fast. 

You can adapt the recipe to your liking, leave the cheese more or less dense, and add other ingredients to flavour it, such as herbs or spices.

The good thing about this cheese is that it is very healthy, unlike most vegan cheeses that we can find in herbalists or supermarkets. 

It is also relatively inexpensive because it only contains yoghurt and salt, nothing more!

To prepare it, you only need a napkin, although you can also use gauze or almost any piece of fabric. 

It would help if you also had a cylindrical container such as a pitcher and rubber or rubber.

I promise you that the result is spectacular; it is very similar to traditional cream cheese, but it is much healthier, better for the planet and animals. 

If you make your yoghurt at home, you can even save plastic.

How to Make Vegan Cream Cheese - Step by Step
Step-by-step photos of how to make vegan cream cheese from scratch

  • Place a cloth or napkin in a jug or cylindrical container and secure it with a rubber or rubber band so that it does not move (photo 1).
  • Pour the yoghurt on the cloth or napkin (photo 2) and let it rest in the fridge for at least 8 hours so that it loses water. The longer you keep it in the refrigerator, the denser the cheese will be.
  • When the yoghurt has the consistency you want, please put it in a bowl and add the salt (photo 3). Stir until the two ingredients are well integrated (photo 4).

Tips

  • You can use any yoghurt; it doesn't have to be soy yoghurt. You can also use homemade or packaged yoghurt.
  • Depending on the type of yoghurt you use, you will have to leave it in the fridge for more or less time because each yoghurt has a different amount of water.
  • Taste the cheese when you have it ready and add more salt if necessary.
  • You can add other ingredients such as garlic powder, onion powder, other spices or dried herbs such as dill, etc.
  • I've modified the recipe to be more basic, but the original recipe also had 1/2 teaspoon onion powder and one teaspoon dried dill.

Photo of a vegan cream cheese spread bagel on a plate
How can I preserve vegan cream cheese?

Ideally, keep it in the fridge in an airtight container for about 4-7 days, although it may last a little longer. 

If it smells and tastes good and looks good, you should still be able to eat it in principle.

However, this cheese does not hold up very well in the freezer, especially if you are going to eat it since when it is defrosted, it is not so creamy, and its consistency worsens.

What can I use this vegan cream cheese for?

It's so good I could eat it by the spoonful, but it's delicious spread on bread or warm bagels. 

In addition, you can use it to replace the classic cream cheese in any recipe.

Here are some of the recipes or ingredients with which you can enjoy this excellent cheese:

  • Vegan Bagels
  • Vegan Spirals or Pinwheels
  • Vegan Spinach Dip
  • Vegan Caramelized Onion Dip
  • Vegan Smoked Salmon
  • Korean Style Spicy Tofu

Looking for more recipes?

Shot from above of a bagel spread with vegan cream cheese on a plate
Have you made this vegan cream cheese recipe?

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Vegan Cream Cheese

Square image of a container with a bagel spread with vegan cream cheese
You only need two ingredients to prepare this delicious and creamy vegan cream cheese. It is very inexpensive and much healthier than packaged vegan cheeses.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Total: 5 minutes
  • Servings: 16 (1x), 32 (2x), 48 (3x)
  • Category: Step by step tutorial
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 2 cups of unsweetened vegetable yoghurt (500 g), I used soy yoghurt
  • 1/2 teaspoon of sea salt

Ingredients SCALE (2x)

  • 4 cups of unsweetened vegetable yoghurt (1000 g), I used soy yoghurt
  • One teaspoon of sea salt

Ingredients SCALE (3x)

  • 6 cups of unsweetened vegetable yoghurt (1500 g), I used soy yoghurt
  • 1 1/2 teaspoon sea salt

Instructions

  1. Place a cloth or napkin in a jug or cylindrical container and secure it with a rubber band or rubber band so that it does not move.
  2. Pour the yoghurt on the cloth or napkin and let it rest in the fridge for at least 8 hours to lose water. We want to separate the solid part of the yoghurt from the liquid and discard the water that it releases. The longer you keep it in the fridge, the denser the cheese will be.
  3. When the yoghurt has the consistency you want, please put it in a bowl, add the salt and stir until the two ingredients are well integrated.
  4. You can consume the cream cheese immediately or store it in the fridge in an airtight container for about 4-7 days.

Notes

  • You can use any yoghurt; it doesn't have to be soy yoghurt. You can also use homemade or packaged yoghurt.
  • Depending on the type of yoghurt you use, you will have to leave it in the fridge for more or less time because each yoghurt has a different amount of water.
  • Taste the cheese when you have it ready and add more salt if necessary.
  • You can add other ingredients such as garlic powder, onion powder, other spices or dried herbs such as dill, etc.
  • I've modified the recipe to be more basic, but the original recipe also had 1/2 teaspoon onion powder and one teaspoon dried dill.

Nutrition

  • Serving size: 2 tablespoons vegan cream cheese 
  • Calories: 33 
  • 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

Keywords: vegan cream cheese, homemade cream cheese, how to make cream cheese

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