Vegan Cream Cheese | Chive and Onion
Vegan Cream Cheese | Chive and Onion Cream cheese had always been a fav of mine. Being from Philadelphia where famous cream cheese comes from it was only natural that I come up with a way to make vegan cream cheese and I know you can buy vegan cream cheese from the store but those cream cheese always have an after taste to me. I accidentally discovered how to make cream cheese after straining my soy yogurt for to long, but of course knowing how to make cream cheese, I wasn't going to stop there so I had to take it over the top by making a Chive and Onion cream cheese which I had always loved.
Ingredients 3 1/2 cup soy yogurt 2 tbsp onion flakes, dried 1 tbsp onion powder 2 tsp salt
Instructions In a medium mixing bowl, add in all ingredients together and stir well until combined. Place four layers of cheesecloth over a strainer and pour in the yogurt mixture. Collect the sides of the cheesecloth to close up cloth into a sack. Place cheesecloth sack in a large pot, and place a spatula across the top of the pot and hang/tie the cheesecloth sack on the spatula leaving 2 inches or more underneath the cheesecloth sack to allow the yogurt mixture to drain. Cover and place in refrigerator for 15 hours minimum. The longer the mixture strains the firmer the cream cheese will be. Remove from cheesecloth and store in a jar or air tight container refrigerated for up to 12 days.