Soymilk Cream Cheese
A simple cultured-style spread made by curdling soymilk, pressing the curds, and seasoning with nutritional yeast and salt.
- In a saucepan over medium heat, bring soymilk up to just below a simmer (~190°F), stirring occasionally.
- Turn off the heat. Gently stir in the lactic acid mixture for just 1-2 seconds.
- Let sit 15 minutes (longer is fine) to fully curdle.
- Set a mesh strainer over a bowl. Line it with a nut milk bag or cheesecloth.
- Gently pour in the curdled soymilk.
- Top with a heavy bowl (or add a weight, like a can from the pantry) and refrigerate a few hours or overnight to press.
- Mix the pressed curds with nutritional yeast, and salt with a whisk, by hand, or similar means.
- Enjoy plain, or mix in scallions, chives, onion/garlic, veggies, or other add-ins.
Makes 2-4 Servings
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Notes from Craig
Important: The soymilk must only have soybeans and water as the ingredients, otherwise it will not curdle properly. I prefer West Life brand, and I've heard good things about Eden brand.
Lactic acid alternative: I used to make this with 2 tbsp lemon juice, then I tried making it with 2 tbsp white wine vinegar, and then experimented with 1 tbsp of each. Each method worked, but those options are more tart and pronounced than lactic acid. I plan to try 1 tbsp lemon juice + 1 tsp water to see if it will form similar strength curds without the added tartness. Oh, and you can add a little maple syrup or sweetener if it's too tart for you (the lactic acid doesn't need this).
Optional mix-ins: scallions, chives, onion/garlic, veggies, etc. Scallions are my favorite 🌱.