Vegan cream cheese

Ingredients for 1 servings:

• 500 Soy milk (soy drink), unsweetened, without additives
• ½ lemon(s), juice
• 10 g coconut oil
• 10 g oil (sunflower)
• ½ tsp salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Cream cheese substitute made from soy milk – quick & easy!

Heat the soy milk. As soon as it starts to boil, turn off the heat. Squeeze half a lemon and stir the juice evenly into the soy milk. The soy milk will now curdle. Continue stirring until no more curdles form, then remove the pot from the heat. Let it cool for about 15 minutes. Strain the mixture through a coffee filter, allowing it to drain briefly if necessary. Empty the contents of the filter into a bowl; it should contain about 200 to 230 g. Stir in some of the drained liquid if it is very thick. Stir in the coconut oil and oil, and season the cream cheese with salt to taste. The vegan cream cheese can be refined with fresh or dried herbs and spices, if desired. My cream cheese tasted delicious even with just salt—not so much of soy, just a subtle lemony flavor.