Description
This vegan cream cheese recipe delivers a creamy, tangy dairy-free spread that’s completely nut-free. Made from full-fat coconut milk and vegan Greek-style yogurt, it’s effortlessly smooth and perfect for spreading on bagels, using in dips, or adding richness to your favorite recipes. The process involves straining the mixture to achieve the perfect cream cheese texture, bringing a delicious plant-based alternative to traditional cream cheese lovers.
Ingredients
Scale
Vegan Cream Cheese Ingredients
- 350 g full-fat canned coconut milk (use thick part from the top only; from 2 cans of 400 ml each)
- 200 g vegan Greek-style yogurt or Skyr (e.g., Alpro soy Greek-style yogurt)
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon sea salt
Instructions
- Combine Ingredients: Add the full-fat coconut milk (thick part only), vegan Greek-style yogurt, lemon juice, and sea salt to a large mixing bowl. Whisk thoroughly until the mixture is completely smooth and well-blended.
- Prepare to Strain: Line a fine-mesh sieve or colander with cheesecloth and place it over a second large mixing bowl to catch the liquid. Transfer the smooth mixture into the cheesecloth-lined sieve.
- Remove Excess Liquid: Gently squeeze some of the excess moisture out of the cheesecloth. Secure the top of the cloth with a rubber band to hold the mixture tightly.
- Press the Cheese: Place a small plate on top of the cheesecloth bundle, then weigh it down with 1-2 heavy cans (such as a 700g apple sauce jar or two unopened 400g cans). This weight helps press out additional liquid. Refrigerate this setup for 2-4 hours to drain.
- Mold the Cheese (Optional): After 4 hours of pressing, if you prefer a shaped block of cream cheese, place the mixture still wrapped in cheesecloth into a cheese-making mold. Refrigerate the cheese overnight, totaling 24-48 hours of chilling and draining. If not molding, continue refrigerating for the entire time without shaping.
- Remove and Reserve: Once chilled and fully strained, unwrap the cheese from the cheesecloth. You’ll have thick vegan cream cheese ready to use. The liquid collected in the bowl is a water and light cream mixture that can be saved for smoothies, soups, or stir-fries.
- Storage: Transfer the vegan cream cheese to an airtight container and store it in the refrigerator for up to 7 days. For longer storage, freeze it for up to 2 months.
Notes
- Use only the thick, creamy part of the canned coconut milk for best texture; chill the cans overnight to get the cream separated.
- The lemon juice adds a pleasant tang and helps with the cream cheese flavor development.
- Adjust the salt to taste depending on your preference.
- The liquid drained off can be repurposed in other recipes to avoid waste and add flavor.
- Pressing time affects texture: longer pressing yields firmer cream cheese.
- Using a mold is optional but helps to create a presentable block similar to traditional cream cheese.
