Homemade Vegan Cream Cheese (Nut-Free)

 If you’re nut-free, this creamy, dreamy dairy-free recipe for Vegan Cream Cheese is perfect for you!

Made with just 4 ingredients and only a few minutes of active work, this simple vegan cheese is the perfect dairy-free dupe to use in any sweet or savory application you please.

Ingredients

▢350 g (1 ½ cups)  full-fat canned coconut milk, use thick part from the top only - (you will need 2x 400ml cans), *see note 1

▢200 g (⅘ cup) vegan Greek-style yogurt or Skyr, I use Alpro (soy Greek-style)

▢1 tablespoon lemon juice, freshly squeezed

▢½ teaspoon sea salt

Cook Mode

Prevent your screen from going dark

Instructions

Add all of the ingredients to a large mixing bowl and whisk together until smooth.

Place a fine-mesh sieve or colander over a second large mixing bowl and line the sieve/colander with cheesecloth. Transfer the mixture to the lined sieve/colander. 

Carefully squeeze out some of the excess liquid. Secure the top of the cheesecloth with a rubber band. 

Place a small plate on top with 1-2 heavy cans on top (these act as a weight to help drain off the liquid!). I used a 700g jar of apple sauce, but 2x 400g cans of any unopened foods you have will do the job! Refrigerate for 2-4 hours.

After 2-4 hours, if you want to shape the cheese as pictured, place it into a cheese-making mold (while remaining in the cheesecloth) and refrigerate overnight (24-48 hours in total). If You’re not using a mold, just continue to refrigerate for the same amount of time.

Remove the block of cream cheese from the cheesecloth. After the cheese is chilled and strained, you'll be left with a mixture of water and light cream in the bowl. You can reserve this and use it for other recipes like smoothies, soups, and stir-fries.

What's left in the cheesecloth will be thick vegan cream cheese.

Storage: Place the cream cheese in an airtight container and refrigerate for up to 7 days, or freeze for up to 2 months. 

Share this post