Vegan Pastry Academy
Cream Cheese

Cream Cheese

Free
  • Difficulty: Low
  • Time: 5 min (plus resting time 12h)
  • Quantity: 265 g
  • Type: Homemade Vegan Substitutes
  • Dietary requirements: Nut-free Gluten-free Cream-free Sugar-free Vegan

Categories

Raw No-Bake All_year_round

Ingredients

500 g plain plant-based yogurt without sugar
In this recipe we'll see how simple it is to make a spreadable "cheese"; it's very versatile so it can be used to make cheesecakes, tiramisù in place of mascarpone, frostings for cakes or cupcakes. With this recipe you will obtain about 265 g of spreadable cheese.

Method

1 Photo 1 — step 1
2 Photo 2 — step 1
3 Photo 3 — step 1
Take a bowl, place a sieve and a food-grade cheesecloth. Pour in all the yogurt.
4 Photo 4 — step 2
5 Photo 5 — step 2
6 Photo 6 — step 2
Close the cheesecloth, squeeze well, secure with a clip or an elastic band.
7 Photo 7 — step 3
8 Photo 8 — step 3
9 Photo 9 — step 3
Let drain overnight in the refrigerator, at least 12 h, but you can go up to a day. It must lose a lot of water and you should see it in the bowl. At this point open the cheesecloth, the yogurt will now have the consistency of a spreadable cheese. Transfer to a container and store in the fridge.

Storage

Store in the refrigerator for 4-5 days.

Tips

I recommend using a yogurt without sugars to obtain a neutral spreadable. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products

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