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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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)
Directions
Step 1
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).
Step 2
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.
Step 3
3. Fold the edges of the cheesecloth or towel over the yoghurt to cover it completely.
Step 4
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.
Step 5
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.
Step 6
6. After draining, unwrap the yoghurt carefully and transfer it to a mixing bowl. It should now have a creamy, spreadable consistency.
Step 7
7. Add the lemon juice, salt, and any optional seasonings like garlic powder or chopped fresh herbs. Mix thoroughly to combine.
Step 8
8. Taste and adjust flavoring as desired, adding more lemon juice or salt if needed.
Step 9
9. Transfer the yoghurt cheese to an airtight container and refrigerate. It can be stored for up to 5 days.
Step 10
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
| Serving size | 536.1 grams (536.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 276 |
| Total Fat 13.40g | 17% |
| Saturated Fat 6.70g | 34% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 1347mg | 59% |
| Total Carbohydrate 22.70g | 8% |
| Dietary Fiber 3.60g | 13% |
| Total Sugars 4.10g | |
| Protein 13.60g | 27% |
| Vitamin D 0IU | 0% |
| Calcium 507mg | 39% |
| Iron 2mg | 10% |
| Potassium 381mg | 8% |
Source of Calories