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Homemade vegan cream cheese

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Ingredients for 1 servings:

  • 1,000 ml soy milk (soy drink)
  • 1 large lemon(s)
  • some salt
  • possibly fresh herbs, e.g. chives, parsley, wild garlic, etc.

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 25 minutes

Bring the soy milk to a boil and slowly stir in the lemon juice. Remove the pan from the heat, but keep stirring. It will thicken over time, so let it stand for about 15 minutes. Pour the mixture into a sieve lined with cheesecloth. Twist the cheesecloth shut and gently squeeze the liquid. Hang the sieve and cheesecloth over a bowl and let it drain again in the refrigerator overnight. The next day, stir in salt and fresh, chopped herbs, if desired. Yields approximately 500g of cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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