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2-ingredient nut-free Vegan Cream Cheese, that’s inexpensive and easy to make.
This vegan cream cheese recipe is so ridiculously simple, I’m not even sure if I can call it an actual recipe. All you need for this creamy goodness is soy yogurt, salt, and a cheesecloth….sounds easy, doesn’t it? This vegan cream cheese makes a great sandwich spread, it’s just perfect for dipping veggies or chips, or as a base for baked goods. Season and spice it to your liking with fresh herbs, black pepper, garlic or lemon zest.
Growing up one of my favorite treats was my mom’s homemade cream cheese. She drained store-bought yogurt into a thick cream, then spiced it up with fresh herbs from the garden. You can imagine how happy I was when I realized, that this method works perfectly with non-dairy yogurt too! This thick and creamy cheese made of soy yogurt is definitely a lovely budget-friendly alternative to cashew cream cheese, that both vegans and non-vegans love. Try it, it’s seriously good!
And if you can’t get enough vegan cheeses, check out some of my other cheese recipes:
- Raw Vegan Cashew Mozzarella
- Vegan Tofu Feta Cheese
- Simple Raw Cultured Cashew Cheese
- Walnut and Herb Vegan Cheese
- Smoky Chili Almond Cheese
- Baked Almond Feta
- Quick and Easy Vegan Fondue
- Cauliflower Cheese Sauce
- Vegan Obazda
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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2-Ingredient Vegan Cream Cheese
- Total Time: 5 mins
- Yield: 1 cup 1x
Ingredients
- 2 cups of unsweetened soy yogurt
- salt
Optional:
- chopped, fresh herbs
- minced garlic or garlic powder
- onion powder
- pepper
- minced jalapeno
- lemon zest
- nutritional yeast
- mushroom powder
- chopped sun-dried tomatoes
Instructions
- Place a fine mesh strainer over a large bowl or pot, and lay down two layers of cheesecloth. Scoop soy yogurt over the cheesecloth, then wrap it in a tight bundle and tie with a rubber band.
- Let the yogurt drain in the fridge for 16-24 hours, or until it reaches desired consistency. The longer you let it stand, the thicker it gets.
- Remove the cheese from the cheesecloth into a bowl, add salt and anything else you like, and mix well. Enjoy!
- Prep Time: 5 mins
- Category: Spread
- Cuisine: Vegan
Delicious and fuss free!
Thanks, Angie!
It looks just like real cream cheese, I would love to try it, I cannot really imagine the taste, I don’t think I have ever bought soy yogurt. Amazing how many sorts of vegan cheese one can make, so creative.
Hahahaha, you see, I’ve been eating soy yogurt for such a long time, to me it tastes like regular yogurt 😀
This is so clever. I’ve planned to make the dairy yoghurt strained cheese, but I’m going to try a vegan version as well. Love it, simple and must be yummy too.
So cool, I hope you’ll like it, Anca 🙂
Okay Evi, you are my most trusted food blogger and this sounds actually quite doable for a cheese recipe. I am trying this. I’m using a baby napkin for lack of a cheesecloth though. Should be fine, right?
You are so sweet, Johanna 😉
I’ll be honest with you, I’m not 100% sure what baby napkins are, but I guess they’d work. You basically just need something, that’s not too thick, so the liquid can still come out, but also not super thin, so the yogurt won’t just strain. If you have a thiner kitchen cloth or any textile, you can totally use it as a cheesecloth. Or alternatively you can also use those paper tea bags lay on a fine mesh strainer….I did that method for years, before I bought a cheesecloth.
Let me know if you try the recipe and how it turns out 🙂
Can I use coconut milk yogurt?
I never made this with coconut yogurt, but I guess it should also work.
Let me know if you try it! 🙂