Vegan cream cheese is a versatile, dairy-free alternative that can be used in various dishes, from spreads on bagels to creamy dips and desserts. This guide will walk you through two different recipes: a nut-free version and a simple 3-ingredient version.

Recipe 1: Nut-Free Vegan Cream Cheese

Ingredients

• 4 cups unsweetened pea protein milk (or another high-protein non-dairy milk)
• ½ cup lemon juice (freshly squeezed for best flavor)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon nutritional yeast (optional, for a cheesy flavor)

Equipment Needed

• Medium saucepan
• Cheesecloth or nut milk bag
• Sieve or fine mesh strainer
• Blender or food processor
• Mixing bowl

Instructions

1. Curdle the Milk:
   • In a medium saucepan, combine the pea protein milk and lemon juice.
   • Heat over medium heat for about 10 minutes, stirring occasionally until the mixture curdles. You’ll see small curds forming.
2. Strain the Curds:
   • Line a sieve with cheesecloth or a nut milk bag and place it over a mixing bowl.
   • Carefully pour the curdled mixture into the sieve. Let it drain for about 10-30 minutes, depending on how thick you want your cream cheese.
3. Blend Until Smooth:
   • Transfer the drained curds to a blender or food processor.
   • Add salt and nutritional yeast (if using). Blend until smooth and creamy. If the mixture is too thick, add a little of the drained liquid until you reach your desired consistency.
4. Chill and Serve:
   • Transfer the cream cheese to an airtight container and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the texture to firm up.

Flavor Variations

Customize your vegan cream cheese with these additions:

• Herbed Cream Cheese: Mix in fresh herbs like chives, dill, or basil.
• Spicy Cream Cheese: Add crushed red pepper flakes or jalapeños for heat.
• Sweet Cream Cheese: Blend in maple syrup or agave nectar along with vanilla extract for a sweeter version.

Recipe 2: Simple 3-Ingredient Vegan Cream Cheese

Ingredients

• 4 cups unsweetened pea protein milk (or any non-dairy milk)
• 1/3 cup + 1 tablespoon lemon juice (freshly squeezed)
• 1/3 cup salted vegan butter (melted)

Equipment Needed

• Medium saucepan
• Cheesecloth or nut milk bag
• Sieve or fine mesh strainer
• Food processor

Instructions

1. Prepare the Mixture:
   • In a medium saucepan, combine the pea protein milk and 1/3 cup of lemon juice.
   • Heat over medium heat until it begins to bubble (about 5-7 minutes). Stir gently.
2. Strain the Mixture:
   • Pour the hot mixture into a cheesecloth-lined sieve over a bowl. Allow it to cool for about 10 minutes.
   • Once cooled, gather the cloth edges and squeeze out excess liquid.
3. Blend with Butter:
   • Transfer the curds into a food processor.
   • Add melted vegan butter and remaining tablespoon of lemon juice.
   • Blend until creamy and smooth, adjusting with additional liquid if necessary.
4. Chill Before Serving:
   • Store in an airtight container in the refrigerator for at least 3 hours or overnight for best results.

Uses

This vegan cream cheese is perfect as a spread on bagels, toast, or crackers. It can also be used in recipes like:

• Cheesecakes
• Dips for veggies or chips
• Frosting for cakes and cupcakes

Tips for Success

• Quality Ingredients: Use high-quality non-dairy milk and fresh lemon juice for the best flavor.
• Storage: Keep your vegan cream cheese in an airtight container in the refrigerator; it should last about 5–7 days.
• Experimentation: Don’t hesitate to experiment with spices, herbs, and other flavorings to create your unique blend!

Creative Flavor Variations for Vegan Cream Cheese

Vegan cream cheese is incredibly versatile and can be customized with various flavors to suit your palate. Here are some creative ideas to inspire your next batch:

• Garlic Scallion: Mix in chopped scallions and garlic powder for a savory kick. This classic flavor adds a delightful zest to bagels and crackers.
• Maple Walnut: Combine chopped walnuts with maple syrup for a sweet and nutty spread that pairs well with breakfast items.
• Veggie Delight: Finely chop bell peppers, carrots, or cucumbers to create a fresh, crunchy veggie cream cheese that’s perfect for dips or spreads.
• Sun-Dried Tomato: Incorporate chopped sun-dried tomatoes and a touch of Italian herbs for a Mediterranean twist
• Dill Pickle: Add diced pickles and fresh dill for a tangy, zesty flavor that works great in sandwiches or as a dip.
• Jalapeño Cream Cheese: For those who enjoy heat, mix in finely diced jalapeños and garlic powder.
• Fruit Variations: Blend in fruit preserves or dried fruits like strawberries or blueberries for a sweet cream cheese perfect for desserts or breakfast spreads.

Can I Use This Vegan Cream Cheese in Baking?

Yes, homemade vegan cream cheese can be used in baking! It works well in recipes such as:

• Cheesecakes: Use it as a filling in no-bake or baked vegan cheesecakes.
• Frostings: Blend it with powdered sugar and vanilla extract for a creamy frosting on cakes and cupcakes.
• Savory Bakes: Incorporate it into savory pastries or as part of fillings in vegan quiches.

The creamy texture and flavor profile of vegan cream cheese make it an excellent substitute for traditional cream cheese in many baked goods.

How Long Does Homemade Vegan Cream Cheese Last in the Fridge?

Homemade vegan cream cheese typically lasts about 5 to 7 days when stored in an airtight container in the refrigerator. To maintain its freshness, ensure the container is tightly sealed to prevent moisture and odors from affecting the cream cheese.

What Other Non-Dairy Milks Can I Use Besides Pea Protein Milk?

While pea protein milk is an excellent choice due to its high protein content, you can also use other non-dairy milks that are high in protein, such as:

• Soy Milk: A popular alternative that provides a creamy texture.
• Almond Milk: While lower in protein, it can work if combined with other protein-rich ingredients.
• Oat Milk: Offers a creamy consistency but check the protein content.
• Cashew Milk: Creamy and rich, but may require additional protein sources.

Ensure any non-dairy milk you choose has at least 7g of plant protein per serving for optimal curd formation when making vegan cream cheese[1].

Can I Make a Garlic Scallion Version of This Vegan Cream Cheese?

Absolutely! To make a garlic scallion version of vegan cream cheese:

1. Prepare your base vegan cream cheese using your preferred recipe.
2. Once blended, fold in about ¼ cup of finely chopped scallions and 1 teaspoon of garlic powder (or more to taste).
3. Mix thoroughly until well combined, then refrigerate for at least an hour to allow the flavors to meld.

This variation is perfect as a spread on bagels or as a dip for veggies, adding both flavor and texture to your dishes.

With these recipes and tips, you’ll have delicious homemade vegan cream cheese that’s perfect for any occasion! Enjoy your culinary adventure!