2-Ingredient Vegan Cream Cheese

A recipe for making creamy, protein-rich vegan cream cheese using a simple technique of curdling soy milk with vinegar.

Ingredients

• 1 l (4.25 cups) unsweetened soy milk (with at least 3.2g protein per 100 ml (0.4 cups))
• 3-4 tbsp vinegar of your choice (apple cider or white)
• 1/2 tsp Atlantic sea salt
• Optional upgrades: 1 tbsp nutritional yeast, chopped herbs

Instructions

1. Heating: Pour the milk into a wide pot and heat over medium heat until it almost reaches a boil (85-90 degrees). Once steam rises and a thin skin begins to form, turn off the heat.
2. Curdling: Add the vinegar in a circular motion. Let it rest undisturbed for 10 minutes.
3. Straining: Pour the contents of the pot directly into a fine-mesh strainer or cheesecloth. Let the clear liquid drip out for 20-30 minutes.
4. The Finish: Transfer the cheese mass remaining in the strainer to a bowl.

Tips

The type of vinegar you choose will affect the final flavor: apple cider vinegar provides a classic fruity tang, while white vinegar keeps the flavor neutral, making it a perfect base for toppings.