Real Vegan Yoghurt Cheese
Elevate your plant-based snacking game with this creamy, tangy Real Vegan Yoghurt Cheese, a simple yet impressive recipe that transforms plain unsweetened vegan yogurt into a luscious dairy-free alternative. Using minimal ingredients and no cooking, this recipe requires just a little patience as the yogurt is gently strained overnight to achieve its thick, spreadable texture. Enhanced with a splash of lemon juice, a pinch of salt, and optional flavor boosters like garlic powder or fresh herbs, this vegan cheese is endlessly versatile. Perfect as a crave-worthy dip for veggies, a flavorful spread for crackers, or even a rich base for savory dishes, this homemade delight is quick to prepare, naturally dairy-free, and utterly satisfying. Whether you're vegan, lactose-intolerant, or simply experimenting with plant-based recipes, this is a must-try addition to your culinary repertoire.
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Recipe Information
Ingredients
- 500 grams Plain unsweetened vegan yoghurt (coconut, almond, or soy-based)
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Garlic powder (optional)
- 1 tablespoon Fresh herbs (optional, such as thyme, dill, or chives)
Instructions
1. Line a fine-mesh strainer with a double layer of cheesecloth or a clean kitchen towel, and place it over a large bowl to catch the liquid (whey).
2. Pour the plain unsweetened vegan yoghurt into the lined strainer. The bowl should have enough space to collect any liquid without the yoghurt touching it.
3. Fold the edges of the cheesecloth or towel over the yoghurt to cover it completely.
4. Place a small plate on top of the wrapped yoghurt and weigh it down with something heavy, such as a can or a jar, to help press the liquid out.
5. Transfer the setup to the refrigerator and let it drain for at least 8-12 hours, or overnight. The longer it drains, the thicker the cheese will be.
6. After draining, unwrap the yoghurt carefully and transfer it to a mixing bowl. It should now have a creamy, spreadable consistency.
7. Add the lemon juice, salt, and any optional seasonings like garlic powder or chopped fresh herbs. Mix thoroughly to combine.
8. Taste and adjust flavoring as desired, adding more lemon juice or salt if needed.
9. Transfer the yoghurt cheese to an airtight container and refrigerate. It can be stored for up to 5 days.
10. Serve as a spread on crackers, a dip for veggies, or as a base for savory dishes like vegan cheesecake or stuffed vegetables.
Nutrition Facts
Calories |
69 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
