Vegan Cream Cheese With Spring Herbs: a Simple Recipe

Are you looking for a light, vegan spread for your next family breakfast? Then we have a recipe for you for a cream cheese made from soy yoghurt – it’s quick and easy to make.

The recipe for vegan cream cheese with soy yoghurt makes four servings. You should plan a good ten minutes for the preparation (without waiting).

Nutritional values per serving:

• 74.1 Kcal / 309 KJ
• 5.3 grams of protein
• 5.5 grams of fat
• 1.2 grams of carbohydrates
• 1 g fiber
• 0.1 grams of salt

Ingredients for the vegan cream cheese:

• 400 g soy yoghurt (without sugar and binder)
• 2-3 sprigs of basil
• 2-3 sprigs of flat-leaf parsley
• ½ bunch of chives
• Zest of ½ small lemon
• 1 teaspoon pumpkin seed oil (alternatively olive oil)
• pepper
• Salt

The preparation of the cream cheese from soy yoghurt:

• Place soy yogurt in a coffee filter fitted with a filter bag and allow to drain overnight or for at least eight hours. Catch the liquid and use it elsewhere (see tips).
• Put soy yogurt in a bowl. Pluck the basil and parsley from the stalks and, like the chives, chop finely, preferably with a chopping knife. Wash the lemon and finely grate half of the zest.
• Stir in the soy yoghurt until creamy. Add herbs and lemon zest and mix well. Stir in the pumpkin seed or olive oil. Season generously with pepper and salt. Serve with fresh wholemeal bread or crispbread.

Make vegan cream cheese yourself: more tips

For the perfect vegan cream cheese we have the following tips for you:

• In order for the cream cheese to have a firm consistency, the liquid from the soy yoghurt must drain well in the coffee filter. This works best with a soy yoghurt without other additives such as starch. The list of ingredients then only contains soy drink and lactic acid cultures.
• The cream cheese can also be seasoned differently, e.g. with curry and lemongrass, cooked beetroot plus horseradish or paprika powder, and fresh, finely diced red paprika. Of course, other seasonal herbs also work.
• The spread also goes well with boiled potatoes and as a dip. Then, if necessary, prepare twice as much.

The liquid in the soy belt contains healthy lactic acid bacteria and tastes sour and fresh. It is therefore essential to continue using it, e.g. in muesli, as a basis for a dressing or for a spritzer with fruit juice.
You might also be interested in this: We tested 19 vegan cold cuts. The result is disappointing: the majority of products fail. There is criticism for contamination with mineral oil, controversial additives, and too much salt.