• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Planty Delights
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • NEWSLETTER
menu icon
go to homepage
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • NEWSLETTER
subscribe
search icon
Homepage link
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • NEWSLETTER
×

Easy-peasy vegan cream cheese made of yogurt

Published: May 25, 2016 · Modified: Mar 17, 2023

Jump to Recipe

Even in bigger organic stores in Germany it is still difficult to find plant-based cream cheese, so I looked for ways to create it at home. And voila, it is really easy, all you need is vegan yogurt and a sieve, and maybe a little patience since you need to strain the yogurt over night. That's all! If you want the strained yogurt to be creamier and richer, you can add some oil and you'll be surprised how much it resembles the non-vegan version.

Easy-Peasy Vegan Cream Cheese Made of Yogurt

The possibilities for the thus obtained cream cheese are endless; I love using it for dips and spreads, such as my wild garlic cream cheese. But you can also use it in sweet treats, or as base for your breakfast bowl.

Recipe

Print Recipe Pin Recipe

Easy-Peasy Vegan Cream Cheese Made of Yogurt

Even in bigger organic stores in Germany it is still difficult to find plant-based cream cheese, so I looked for ways to create it at home. And voila!
Keyword: gluten-free, vegan

Ingredients

Metric - US Customary
  • 800 g plain soy yogurt
  • 2-3 tablespoons oil Ideally, neutral-tasting

Instructions

  • Put the yogurt in a fine sieve and place the sieve over a bowl.
    I have a very fine sieve and don’t need to use any cheesecloth, but if your sieve is not fine enough, you might want to line it with muslin, a thin dish towel, cheesecloth or a paper towel.
  • Strain the yogurt over night in the fridge.
    After 10-12 hours, the cream cheese should be ready, but you can strain the yogurt for up to 48 hours. The longer you’ll strain it, the denser and thicker the texture will be.
  • Scoop out the obtained cream cheese from the sieve in a bowl.
    You should have about 600 g of cream cheese and 200 ml of liquid (after draining for 8-12 hours).
  • Mix in 2-3 tablespoons of your preferred oil.
    I suggest to use a neutral tasting oil if you’re going to use the cream cheese for sweet dishes.

Notes

Do not throw away the excess liquid that collects in the bowl, it tastes refreshing. I like to use it in smoothies or to add it to baked goods.

Easy-Peasy Vegan Cream Cheese Made of Yogurt

Easy-Peasy Vegan Cream Cheese Made of Yogurt

More Food

  • One-Pan Vegan Gnocchi Sauce With Veggies (Under 30 Minutes!)
  • Whip Up an Airy Light Delight With This Quick French Apple Tart (Vegan)
  • Happy, Delicious Holidays! A Large Roundup of Vegan Christmas Recipe Collections
  • Quick oven-roasted Tamari almonds

Reader Interactions

Write a Comment Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Popular

  • What to Do in BERN: Your Insider's Guide (With Vegan Gems)
  • Pink roses
    A dream of happiness and a vision of hope
  • How to Sleep Better: Top Tips Beyond Counting Sheep [PART 2]
  • How to Sleep Better: Top Tips Beyond Counting Sheep [PART 1]

Latest

  • New York City, USA: Insider tips from a local
  • Do You Have Bee-Friendly Plants? Turns out, Insects Adore this Surprising 'Weed'
  • “Walk tall as the trees …” –  This beautiful Navajo proverb will quicken you
  • Apple oat cookies
    Laugh-Out-Loud Moments: Hilarious Words from a Fantastic (and Fictitious) Posthumous Letter

Footer

About

  • Privacy Policy
  • Legal Notice
  • Terms of Service

Newsletter

  • Sign Up! for the newsletter.

Contact

  • Send me an email

Copyright © 2023 Planty Delights