This VEGAN CREAM CHEESE spread is full of flavor! Dairy-free and nut-free this creamy dip is made from soy milk! Curdled into a spreadable mixture it's perfect for a savory morning feast or vegetable dip. Add flavor with fresh garlic and herbs - it's not just delicious but highly nutritious! High in plant-protein and nutritional value to support a healthy lifestyle. It's a simple culinary experiment that you can feel confident about creating!
Vegan I Gluten-Free
Serves: ~1 - 1 1/2 cups
Time: 20 minutes + 3 hours curdling time
1 L soy milk (see note)
2 limes, juiced
1 clove garlic, minced
2 spring onions, chopped (I also recommend chives, rosemary, or dill)
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. nutritional yeast
Note: Use soy milk or alternatively another fatty milk, I experimented with almond milk and did not have curdling results.
Prepare the milk - Add 1 L soy milk to a sauce pan and heat over medium heat. As soon as the milk begins to boil, cut the heat. You want to heat the milk through, not boil it.
Add your lime juice to the milk. Stir gently, just to evenly incorporate the acidity. The milk should immediately begin to curdle.
Let your milk mixture set 2 -3 hours to curdle. You should visibly notice the curdling after it has set.
Prepare to strain the liquid - Place a mesh strainer over a bowl. Lay a cheesecloth inside the strainer. Pour the curds into the strainer and let the liquid drain into the bowl. Use a spoon to press on the mixture and help encourage the release of liquid. Gather the sides of your cheesecloth and squeeze, straining out excess liquid. The more liquid you release, the firmer your cheese will be, do according to your preference.
(I left my cheese bag hanging like this overnight in the fridge.)
Transfer the cheese into a mixing bowl and stir in the remaining ingredients! Blend or whisk the cheese to you desired smoothness and consistency.
Taste and adjust the flavors to your preferences.
To store - Keep leftovers 5 - 7 days in the fridge.