Spreadable Vegan Cheese

A Tangy, Creamy Dairy-Free Classic You Can Make at Home

This Spreadable Vegan Cheese is creamy, tangy, and full of cheesy flavour—without a trace of dairy. Using soy yogurt as a base, this recipe delivers a smooth texture and subtle sharpness, thanks to nutritional yeast and lemon juice. It’s perfect for spreading on crackers, toast, bagels, or as a delicious dip for fresh vegetables.

With just a few simple ingredients and a little time to drain, you’ll have a versatile, gut-friendly cheese alternative ready to elevate any dish.

Kitchen Tools

• Cheesecloth or nut milk bag

• Bowl or strainer

Ingredients

• 250 ml / 8.5 fl oz unsweetened soy yogurt

• Juice of 1 lemon (start with a few drops and adjust to taste)

• 1 tablespoon nutritional yeast

• Pinch of salt

Instructions

1. Strain the yogurt: Pour the soy yogurt into a cheesecloth or nut milk bag, then place it over a bowl or strainer. Let it drain in the refrigerator for 24 hours to remove excess liquid and thicken the texture.

2. Mix the cheese: Once strained, transfer the thickened yogurt to a bowl. Add nutritional yeast, a pinch of salt, and a few drops of lemon juice. Mix well until smooth and creamy. Taste and adjust lemon and salt if needed.

3. Chill and store: Transfer the mixture to an airtight container and refrigerate. Allow it to chill for at least 1 hour before serving for best flavour.

   
   

Serving Ideas

• Spread on toasted bread with herbs or tomatoes

• Pair with crackers and olives on a snack board

• Use as a creamy filling for wraps or sandwiches

• Serve alongside roasted vegetables

Storage

Keep refrigerated in a sealed container and enjoy within 4–5 days.

This Spreadable Vegan Cheese proves that simple ingredients can create deliciously creamy, tangy results. Ideal for dairy-free diets or anyone looking to enjoy plant-based flavour with flair.