Nut Free Vegan Cream Cheese

Step 1

Place a strainer over a deep pot. Place the cheese cloth over the pot. This is where you will pour your milk to make the cheese when it is ready (see photo for reference). Note: It’s important that your pot is deep so the cheese doesn’t come into contact with the liquid overnight.

Step 2

In a large pot, over medium high heat, simmer the soy milk until a light boil occurs. Stir constantly with a whisk and watch the milk carefully so it does not boil over! It is important to continue stirring the entire time your milk is on the stovetop.

Step 3

Once the soy milk comes to a light, rolling boil, add the lemon juice and stir. After about 30 seconds you should see some curdling start to occur (little white chunks of cheese will start to appear!).

Step 4

Add the sea salt, black pepper, garlic powder and dill. Turn down the heat and stir for another minute or so. At this point your milk should be really curdled (lots of beautiful little chunks of cheese separating from the milk!).

Step 5

Stir in the nutritional yeast (I used 1 1/2 tbsp but use 2 tbsp if you want a cheesier flavor) and apple cider vinegar into the milk mixture and whisk lightly.

Step 6

Pour the milk over the cheese cloth. Be careful because the milk will be very hot.

Step 7

Tightly tie the cheesecloth at the top (see photo for reference). Place a weight on top of the cheese cloth to help it drain faster and the cheese to solidify. A clean rock or ramekin full of stones work well as a weight.

Step 8

Place in the fridge overnight. In the morning, the whey will have separated from the milk into the bottom bowl. Carefully unwrap your cheese. Enjoy by itself, with crackers or on fresh bread!