"thick and tangy cream cheese in 30 minutes | gluten, oil and nut-free"
Easy Vegan Cream Cheese
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Prep time: 25mins
Cook time: 5mins
Serves or Makes: 200
Recipe Card
ingredients
- 1 litre unsweetened soy milk
- 3 tbsp lemon juice
- 1/4 teaspoon salt, more to taste
Method
Step 1
In a large pot over medium heat, bring the soy milk to a simmer. Stir in 1 tbsp of lemon juice at a time. Remove pot from the heat and let sit for 10 minutes. The soy milk should have curdled, and you can see the slightly yellow water beneath the curds.
Step 2
Over a large bowl, layer a large strainer with a cheesecloth that is at least 4 layers thick. Pour the curdled soy milk over the cheesecloth, and let sit for 10 minutes. Halfway through, stir the soy curdles gently so that the liquid strains evenly.
Step 3
Fold the cheesecloth over the curdles and very gently squeeze any remaining liquid out. If you apply too much pressure at once, the curdles may come out. The liquid will be slightly yellow, but not cloudy.
Step 4
The cream cheese should be firm, and able to hold its shape. Transfer to a food processor and blend with salt until creamy OR simply transfer to a bowl and mix in the salt with a fork.
Step 5
Use this vegan cream cheese as a spread or in recipes that call for cream cheese! Enjoy.