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Vegan Cream Cheese

What you need: 

2 containers plain soy yogurt, (approx. 1 1/2 cups) (Wildwood makes an unsweetened one if you can get it)
large sieve
cheese cloth, paper towel or coffee filter
1/4 Tablespoon sea salt
1/8 Tablespoon black pepper (or less, OPTIONAL)
1/8 t.-1/4 Tablespoon crushed garlic (or less, OPTIONAL)
OPTIONAL: other herbs, and spices (or fruit!)

What you do: 

Line a sieve with your cheese cloth, paper towel or coffee filter and place it over a bowl. Pour the yogurt in. Cover with plastic wrap, if you like. Put this in the fridge to drain overnight, or for 24-48 hours.
Scrape out what is left in the sieve (discard the liquid in the bowl) and mix with, salt, pepper and garlic.
(I do suggest a tad bit of garlic because even if you don't want a savory cream cheese for some reason it gives it the right flavor. But if you overdo the garlic or you will end up with garlic flavored cream cheese!)
If you like add herbs and spices.
Yield: About 1/2 cup.

Preparation Time: 
24 hours + 5 minutes
Cooking Time: 
Recipe Category: 


Ah nice!  This is the one you were working on not too long ago, ey?  Cool, I'll have to give it a try!


I use this as a variation of this for my french onion dip.

It is good stuff, I recommend the garlic added


Oh wow!  What a great idea.  I bet this works really well.  Now just to find vegan soy yogurt.  I cannot get it locally. 

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