Forget fancy ingredients and complicated steps! This 2-ingredient recipe is ridiculously easy, and the result is crazy good to eat. Spread the vegan cream cheese on bagels, dollop it on veggies, or use it for baking. Plus, with options to customize thickness and tanginess, it's a versatile delight for all your dairy-free cravings!

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In This Post:

Why It's Worth Making it at Home
How to Make It
🍽 Recipe

You need no fancy nut milk machine.

No fermentation station. No expensive equipment.

None of that. All you gotta have to make this vegan cream cheese recipe is some plant-based yogurt and neutral oil. (Okay, okay, a little patience is required – we gotta strain that yogurt overnight, but trust me, it's worth it!)

You read that right. Just two ingredients. TWO! Tee. Double-U. O. Two!

Yogurt and neutral oil. That's it. I kid you not.

Then, mix the strained yogurt with oil, and ... you're done. You. Just. Made. Vegan. Cream. Cheese! Yes, YOU.

Sounds too good to be true, right? I totally get it. Who would believe making vegan cream cheese at home could be this easy? But I've made it countless times, and it's become a staple in my Kühlschrank. (That's fridge in German, by the way – fun fact! Literally meaning: a closet for cooling :))

Why It's Worth Making it at Home

Besides the phenomenal taste, of course, here are a couple more benefits.

Finding store-bought options can feel like a bit of a scavenger hunt, depending on where you are. In Germany, it's basically a vegan cream cheese paradise, but when I'm in Italy or France? Not so much. That said, vegan yogurt is always easy to find wherever I go, so I can whip up my own vegan cream cheese whenever the craving hits.
Save your money! Homemade is almost always way cheaper than those pricey store-bought tubs.
No mystery ingredients! You can actually pronounce everything that goes into it, and we're keeping things clean and simple. You know exactly what’s going into this deliciousness.
Control freaks, rejoice! You get to decide how creamy or light you want it. Fat level? Totally your call.

How to Make It

It's easier than saying 'Cheeeeese'. All you need is some vegan yogurt and a sieve. Patience is a virtue, though, because we gotta strain that yogurt overnight. But we all know that good things come to those who wait! And this cream cheese is goooooood.

Wanna make it extra rich and creamy? Add more oil, and you'll be amazed at how similar it is to the classic version. If the result is too runny - no worries! A sprinkle of psyllium husk (think of it like a natural thickener) can work wonders. Just remember, a little goes a long way – half a teaspoon is your magic number.

Easy-Peasy Vegan Cream Cheese Made of Yogurt

Ok, here are some Do's and Don'ts that I found useful.

DO

Use a good unsweetened, plain, and not-too-high-fat vegan yogurt. I love Sojade soy yogurt with 2.9% fat – it has a great tangy flavor. Oat yogurt is another good option. Skip the coconut yogurt due to its strong taste and high fat content.
Strain the yogurt overnight in the fridge.
Use a large fine mesh strainer (I love my WMF mesh strainer). If you don't have one, a coarse-mesh sieve with a layer of kitchen towel works too.

DON'T

Strain the yogurt for longer than 48 hours.
Go overboard with the salt, especially for desserts. A pinch is enough in this vegan cream cheese recipe.

Here you go ... Enjoy spreading the love - and the vegan cream cheese.

🍽 Recipe

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2-Ingredient Vegan CREAM CHEESE Recipe (You'll Love)

Ready for a delicious and creamy vegan cream cheese? This recipe is ridiculously easy to make with just 2 ingredients and requires minimal effort. Spread it on bagels, use it for baking, or enjoy it with veggies – the possibilities are endless.

Keyword: basics, dairy-free, gluten-free, plant-based, vegan

Equipment

Large fine mesh strainer If you have a coarse sieve, clad it with kitchen towel before pouring in the yogurt

Ingredients

Metric - US Customary

▢ 800 g plain soy yogurt
▢ 2-3 tablespoons neutral-tasting oil Use more if you want an extra rich and creamy cream cheese

Optional

▢ Salt to taste
▢ ½ teaspoon psyllium husks For thickening the cream cheese
▢ Lemon juice

Instructions

Place the mesh strainer over a bowl and gently pour in the yogurt. If using a coarse sieve, line it with a cheesecloth, muslin cloth, or paper towel.
Strain the yogurt in the fridge overnight (10-12 hours). You can strain for up to 48 hours for a thicker texture.
Scoop out the strained yogurt into a bowl. You should have about 600 g (14 oz) of cream cheese and 200 ml (¾ to 1 cup)) of liquid* after 8-12 hours.
Mix the yogurt with the oil.
Optional: If desired, add more oil for extra richness. If the cream cheese gets too thin, add a sprinkle of psyllium husks (up to half a teaspoon), mix well, and wait 15 minutes for thickening. You can add more as you go to reach the desired thickness, but you'll need to wait each time for about 15 minutes until the psyllium husks work their thickening magic.
For a tangy flavor, add a squeeze of lemon juice and a pinch of salt (optional).
Store leftover vegan cream cheese in an airtight container in the refrigerator for up to 5 days.

Notes

*Tip: Save the leftover liquid for smoothies or baking.

Use this homemade vegan cream cheese in dips, spreads, brekky bowls, or even desserts - the sky's the limit! Personally, I'm a sucker for a hearty wild garlic cream cheese, but feel free to experiment and make it your own.

Did you make it? How did your homemade vegan cream cheese turn out? Please share your experience and any tips in the comments!

Wishing you planty of cream cheese delights,
Ramona

Psst ... you'll enjoy this Chives Cream Cheese Spread and the Wild Garlic Cream Cheese.

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