Easy Vegan Cream Cheese
- plantbaseddads
- 12 minutes ago
- 1 min read
Ingredients
1 L (about a quart) of Soy Milk (plain, unsweetened, no ingredients except soy beans and water)
4 TBSP Apple Cider Vinegar
Directions:
Pour the milk into a pot and cook on low-med heat until it is hot and steaming but do not let it boil. Remove from heat, add vinegar and leave it alone to cool completely. I left it for 4 hours. You want the milk to curdle and form some solid structure while it is cooling
When it is completely cooled down and now a chunky mixture, put it into a strainer lined with a cheese cloth and let the liquid drain out into a bowl underneath it. We let is sit overnight in the fridge.
After the liquid has drained, put the solid mixture in a bowl, mix in flavors and serve.
This recipe makes 13 servings for the macros shown
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View the YouTube video where I show you how to make this recipe: https://youtu.be/A1LY0gwrBRY
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