I have tried several commercial vegan cream cheese brands over the past 4 years. Some of them were very impressive and others tasted heavily of tofu. One thing I didn’t like about most of them though, was the number of chemicals they contain – preservatives, flavourants, colourants….
My sister-in-law, who has also recently joined the vegan family, was playing around with this concept and ended up making a really easy and inexpensive vegan, soy-based cream cheese substitute! After watching her make it, I played a bit with it to get the measurements accurate enough to blog the recipe for you folks.
Do you taste the soy? I think so, yes. But very faintly. If you make the recipe as is, I find the soy flavor not to be overpowering at all. I also suggest that once you have tried this basic recipe, that you do your own experimenting in terms of adding whichever herbs/salts tickle your fancy. My sister-in-law has made a Mediterranean version with Italian herbs and a South African braai spice version which was actually surprisingly delicious! I suggest enjoying this on bread or crackers or as part of a crudité platter with other dips like guacamole and hummus.
- 2 liters of non-GMO soy milk (I used Good Hope brand)
- 1/4 cup white vinegar
- 1/4 cup and 1 tablespoon nutritional yeast (essential ingredient)
- 1 teaspoon salt
- 1 teaspoon lemon juice (I used bottled lemon juice)
Bring the milk to simmer in a pot on the stove. As soon as it boils, remove it from the heat and whisk in the vinegar. You will instantly see the milk start to curdle. Stop whisking and leave the vinegar to do its magic for about 10-15 minutes. Once the milk is cool enough not to burn you, pour it through a nut milk bag/cheesecloth. The liquid will drain away and you will be left with sloppy solids. Mix in the rest of the ingredients. Taste and adjust the spices as needed. Store in the fridge and enjoy!
Hope you liked this cheesy post;)