Today I’m sharing with you an easy, vegan, nut-free and tofu-free cream cheese alternative made with just one ingredient! For a long time I’ve been looking for a vegan cream cheese or queso fresco alternative that tastes good and which I can use for baking and raw for dips or ice cream. Because it has a neutral flavor it can be used for sweet as well as savory recipes! Yay! 😀 The vegan substitute – homemade tofu – made with boiled soy milk that is curdled with lemon juice, is alright but this one is even better I think. You can use it to substitute quark, curd, ricotta, cream cheese, queso fresco, cottage cheese, farmer’s cheese in non-vegan recipes and tofu in vegan recipes – if you don’t like the taste and texture of tofu.
- homemade or store-bought soy yogurt
You’ll need about 400g soy yoghurt to make 200g vegan cream cheese substitute.
Put a sieve on top of a bowl. Line the sieve with muslin or cheesecloth, and scoop the soy yogurt into the sieve.
Fold the fabric over the soy yogurt and weigh it down with a bowl of water.
Let it drain overnight in the fridge. In the morning, there’ll be a lot of whey in the bowl.
And in the cheesecloth is your homemade vegan fresh cheese.
Use it for German cheesecake to substitute quark cheese, or for cassata siciliana to substitute ricotta cheese. Or add spices and spread it on bread, or eat it as vegan queso blanco dip with potatoes. There are endless uses for this homemade vegan cream cheese! 😀 I used it to make cassata with DIY candied lemon and orange peel. – In the background you see the melting DIY ice luminary which now looks like an ice crown! – I also used the vegan cream cheese substitute to make vegan vanilla filling for my carrot patch cupcakes.