The Best Vegan Cream Cheese You Can Make at Home 

Oooh, I'm going to try this! Thanks.

thanks for your support!

glad you enjoyed!

I hope it worked out for you!

Thank you!!!

AGREED!! AGREED!!! 👏🏾👏🏾✨✨✨💜💜💜💜 ohhhhh so pretty!

Garlic would be nice, or adding everything but the bagel seasoning.

@@lucianas4919 funny you should mention that, it may be one of my next videos ;)

Edgy Veg garlic for sure and maybe a spicy one like jalapeño!

Garlic and Chives or is it Chive & Herb's? I can't remember. One of those. 😂

Garlic, chives and dill for sure - my fave combo!

Awesome! Thanks for the feedback! I'm so glad you liked it!

yum!

So happy to hear that!

Sounds great!

It's the best!

Avantgarde vegan and Mary's Test kitchen both have recipes for vegan yorkshire puddings ;)

Here you go they are amazing! www.avantgardevegan.com/recipes/portuguese-tarts/

You're so welcome!

You bet!

More like stupid expensive 😔

Same

Buy it from Bulkbarn if you live in Canada! It's way cheaper

I got a 2 pounds bag for 20 bucks, seems reasonable to me bc it lasts forever

stardreamerlove i live in the states lol

Ella L. Sorry if this sounds silly but what do you mean by drain the soy yogurt? I typically buy store bought soy yogurt, and don’t find that it has any excess liquid, so I’m a bit confused. The recipe sounds lovely and simple though, so I’d love to try it!

@@reganpuckett4937 i think she put the yogurt in a towel on a «passoir» sorry i don't know the english word for that, so that the yogurt get thicker and you can spread it like a cream cheese

@@reganpuckett4937 Doesn't sound silly at all; don't worry! You will need a lot of yogurt (at least 500 grams), because after it has been drained, there will only be approximately half of it left. In order to drain the yogurt, you'll need at least two big jars and for those 1-3 (depending on the strength; so it doesn't rip) paper coffee filters and 1 rubber band (to fix the filters) each. Now you just have to put the filters in the jar (the filters should not touch the bottom of the jar; there must be enough space - about 2-3 finger's width - for the water of the yogurt that will come out during the draining process), fix them with a rubber band and then fill them up with yogurt and put them in the fridge to let it drain overnight (you can also expand the draining process for up to 3 days - the longer you let it drain, the firmer the cream cheese will get in the end). After you're done draining the yogurt, carefully (because the filters are wet at that point) scoop out the "cheese", place it in a bowl and mix it with the other ingredients. And that's it! Hope that helps :-)

Ella L. I will try this sounds delicious thank you!

@@lovely87ym You're welcome! :)

I'd leave out the nutritional yeast and miso and replace vinegar with lemon juice to make a sweeter version

THANKS for asking that!

did anyone answer this

Sounds great!

Apple cider vinegar with the mother

White pepper or a bit of lemon juice could also work, but as she said it's no problem to just leave the Miso out. Did you try making it?

vegemite or marmite? That's what I'm gonna try, cause.... no miso where I live.

Soy sauce or tahini.

Oh wow, wouldn't that be wonderful to find some way to make that?!

Leave out the herbs/garlic, and add vegan butter, icing sugar and vanilla extract

vaneyjane thank you! ❤️

you could use that, or olive oil as well

I think so. Food processors tend to make things fluffier which will be a plus.

I have a similar recipe that I use (no herbs and spices, just nutritional yeast and salt) and I find it easier in the food processor, especially trying to get it out of the container.

LilacsAdore thank you!

William Weeks thank you! Yes I feel like it would be much easier to get out of the food processor!