Vegan Cream Cheese
Finally! A vegan cream cheese that tastes just like cream cheese! No tofu, no cashews, and no blender needed!
- 1 cup almond milk yogurt unsweetened
- 1 tbsp lemon juice
- 1 tsp sugar
- 1/8 tsp salt
In a bowl, combine the yogurt, lemon juice, salt and sugar into a bowl and stir until combined.
Double line a fine mesh strainer with cheesecloth and gently pour the yogurt in, resist the urge to squeeze it and tie it at the top.
In a deep bowl or pan, place the strainer on top and be sure that there's enough space at the bottom to catch the liquids as they drain.
Place into the fridge for 24-48 hours. The longer it rests in the fridge, the thicker, and creamier it will be. After the resting period is complete, discard the cheesecloth and place the cream cheese into an airtight container or use immediately.
*store in the fridge for up to five days in an airtight container
*this recipe yields about 1/2 cup of cream cheese. feel free to adjust the recipe to suit your individual needs (you can do this within the recipe card).
Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 291mg | Sugar: 4g | Vitamin C: 6mg