If you thought that as a vegan having a killer cream cheese wasn’t possible, then you might find this post to be not only interesting, but also the answer to all your prayers. We will turn one simple humble ingredient into one of the most amazing cream cheeses I’ve ever had the pleasure to try, and once we’ve done that, we will move on to the next recipe, which will be about preparing three different cream cheese spreads from this basic preparation, just to make sure that you won’t think ever again about the word “Philadelphia”.
Instructions
- To begin with, place a strainer into a bowl, line it with a piece of muslin cloth and pour in the yogurt.
- Fold the extra cloth over the yogurt, place the bowl in the fridge and let the yogurt strain for 18 hours.
- Once the time has elapsed, you will see that about half of the weight of the original yogurt has been strained from the yogurt, leaving behind a thick cheese-like paste.
- To complete this basic cheese, carefully transfer the paste into a bowl, add in the salt and stir well to give it a uniform thickness and to dissolve the salt.
Substitutions and Tips
- For this preparation you must use soy yogurt, or you won’t obtain a proper final cheese.
- If you live in the UK, the best soy yogurt you can buy at the moment for this preparation is this one from Tesco. Another great yogurt is ‘Sojasun natural’, which is also perfect for this preparation.
Yield, Times and Info
Makes: 270g - 9.5oz (4 servings)
Preparation Time: 5m
Resting Time: 18m
Total Time: 23m
Storage Times: Keeps for 3 days in the fridge
Preparation Time: 5m
Resting Time: 18m
Total Time: 23m
Storage Times: Keeps for 3 days in the fridge
Nutritional Info
Serving Size: 60g Calories: 55kcal Carbohydrate: 1.2g Sugar: 0.8g Fiber: 0.1g Fat: 3g Saturated Fat: 0.3g Unsaturated Fat: 2.7g Protein: 5.5g Sodium: 236mg
