Description
This creamy, tangy vegan cream cheese is a nut-free alternative made primarily from full-fat canned coconut milk and vegan Greek-style yogurt. Perfect for spreading, cooking, or baking, it offers a smooth texture and rich flavor without dairy or nuts, ideal for those seeking a plant-based, allergen-friendly cheese option.
Ingredients
Scale
Ingredients
- 350 g full-fat canned coconut milk (use thick part from the top only – you will need 2x 400ml cans)
- 200 g vegan Greek-style yogurt or Skyr (e.g., Alpro soy Greek-style)
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon sea salt
Instructions
- Combine Ingredients: Add the full-fat coconut milk, vegan Greek-style yogurt, fresh lemon juice, and sea salt into a large mixing bowl and whisk them together until you achieve a smooth, consistent mixture.
- Prepare to Strain: Place a fine-mesh sieve or colander over another large mixing bowl and line it with a clean cheesecloth to catch the cream cheese while allowing liquid to drain.
- Transfer Mixture: Pour the smooth mixture into the cheesecloth-lined sieve or colander. Carefully squeeze out some of the excess liquid from the mixture.
- Weight and Refrigerate: Secure the cheesecloth top with a rubber band, then place a small plate on top of the bundle and add 1-2 heavy cans or weights to press the cheese. Refrigerate this setup for 2 to 4 hours to drain the liquid.
- Optional Molding: After 4 hours, if you’d like your cream cheese shaped, place it into a cheese-making mold while still in the cheesecloth. Refrigerate for an additional 20-44 hours (24-48 hours total). If not shaping, continue refrigerating for the same duration without molding.
- Remove and Store: Remove the solid block of cream cheese from the cheesecloth. The remaining liquid and light cream in the bowl can be saved for use in smoothies, soups, or stir-fries. Store the cream cheese in an airtight container in the refrigerator for up to 7 days, or freeze it for up to 2 months.
Notes
- Use the thick cream part from the top of the canned coconut milk for best texture and creaminess.
- The leftover liquid after straining is flavorful and can be used in other recipes to reduce waste.
- Molding the cream cheese is optional but helps create a firmer, shaped block for serving or slicing.
- Refrigeration time affects texture; longer refrigeration leads to a firmer cream cheese.
- This recipe is nut-free and suitable for vegans who want a dairy-free cream cheese alternative.
