This vegan cream cheese recipe could not get any easier if you tried. If certain recipes scare you because they seem a bit daunting, this is not the recipe! All you need for this recipe, is two main ingredients and a dash of patience.
Why make your own vegan cream cheese?
You may want to make your own vegan cream cheese for a couple reasons.
- It’s cheaper
- It’s fresh
- Do you know each ingredient that goes in
- You can easily customize it
- It’s super easy
And that’s not all, I can write a few more but then we’d be stuck here all day, when what we really want is to make some cream cheese, am I right? Ha ha
Another reason to make your own cream cheese, is that you can customize it so easily. You can add anything you want to it. My favorite way to have this, is with chives and onions. You can also throw in some dehydrated veggies into the mix and make it a veggie cream cheese. If you’re wondering what dehydrated veggies are, you can find packets of these which are meant to put into dip at your local supermarket usually where the onion dip mix is found. You can add some chopped up olives and a drizzle of extra version olive oil to make it out of flavor.You can also add different fruity jams like, peach, strawberry, and pineapple just to name a few.
The base for this recipe is vegan yogurt. You can make this recipe using our homemade vegan yogurt recipe or make it using store bought vegan plain soy yogurt. I like to make it from homemade yogurt when I make it because you get a much bigger batch and it’s very affordable to make, as well.
Vegan Cream Cheese
- 3 1/2 cup soy yogurt
- 2 tbsp onion flakes dried
- 1 tbsp onion powder
- 2 tsp salt
- 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.