Vegan Cream Cheese

by Jill Dalton

Vegan Cream Cheese

Jill Dalton
Cream Cheese is something that I thought I would never get to enjoy again after going Plant Based. I have tried many store bought vegan cream cheeses and honestly haven’t found any that tasted that great to me. Until now. Our whole family has fallen in love with this Cream Cheese Spread, so much so that we always have a batch in the works! It does take a bit of time and patience to make it but it is so worth it.
5 from 1 vote
Servings 8 people
Prep 10 mins
Cook 8 hrs
Total 8 hrs 10 mins

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Wire mesh strainer
Coffee filters



  • Place a coffee filter into a strainer that can sit in a bowl without touching the bottom of the bowl
  • Pour the yogurt into the filter and place the bowl with the strainer in it into the fridge overnight to drain the yogurt
  • Pour drained yogurt into a bowl
  • Mix in remaining ingredients
  • Keep in fridge in an airtight container for up to 5 days
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Nutrition info

Calories: 2kcalCarbohydrates: 0.3gProtein: 0.1gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 10mgPotassium: 7mgFiber: 0.1gSugar: 0.1gVitamin A: 34IUVitamin C: 1mgCalcium: 2mgIron: 0.04mg

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Eleanor July 22, 2019 - 12:44 pm

The recipe for the vegan cream cheese made with the soyyogurt is great

Harken's Headers February 26, 2020 - 2:43 pm

Simple and to the point. One of my favorite kind of recipes.


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