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.
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.