I've just finished eating a whole lot of bread with your cream cheese and green onions on top... It was amazing! So cheap, simple to make, and absolutely delicious. I didn't even add any nutritional yeast because I unfortunately didn't have any, I can only imagine how delicious it would be with it! Thank you!
I was turned off by the garlic and onion because thats not a flavor I want in cream cheese. I assume it does flavor it, but any warning of leaving it out do you think?
I tried making this last night but as the soy milk was warming up, it smelled very sweet. I got original soy milk instead of vanilla thinking it wouldn't be sweet, but the third ingredient was sugar. So instead of throwing it out, I continued to make your cream cheese but without the savory ingredients. I blended your cream cheese with some coconut cream, vanilla, lemon juice, sugar, and cornstarch. I dumped it into some graham cracker crust and baked it, and I got a delicious cheese cake so thanks Chef Jana.
I cant believe you do this, its exactly how i make vegan ricotta cheese, i use soya milk because of the higher protein content and i the i just sieve the curds, so much nicer than the tofu ricotta and so much less fat than cashew cheese!!! I used to make dairy cheese and when i went vegan i tried the same method dairy free and it worked, its a brilliant idea to then blend it to cream cheese though, i am trying at the moment to get larger curds and add lactic acid to make cottage cheese but its a bit more challenging than the ricotta. I used the left over whey liquid in my kids smoothies or to bake bread, it adds a kind of sourdough taste to the bread, it can be used in all kinds of baking though, pancakes, muffins etc and my dogs also like to drink it when its still warm!!!
Frances I'm going to hire you! Girl, you are good, aren't you?... 😁👏🏻❤️ I love your ideas, I have never tried giving this to Poppy but I definitely will in the future! Thanks a lot! 🥰
When you say whey liquid, are you talking about the water that's squeezed out prior to blending? I always thought whey referred to a dairy derivative, but I guess I learned something new today! Thanks for sharing your ideas!
@@starsister3033 yes i am refuring to the liquid you squeeze out, i dont know what to call it so i just call it whey like the dairy even though its dairy free,
frances Sweeney, As soon as she put the vinegar in I thought this is the same as dairy cheese making. I was so excited because I too use to make dairy cheeses. I foolishly thought it wouldn’t work on nondairy milks. You’re more adventurous and gave it a go. I saw you were thinking about using lactic acid in this. I’m wondering how much you used and how it turned out for you ?
Soy protein is making men this new generation be born too much feminine. Soy protein kill spermatozoides. And all girl are be born with so much masculine hair on their bodies.
In India, we tie the cheese cloth and hang it from a hook with a bowl below to catch drips. Hang it for two hours and all the excess whey will drain without any creamy substance getting squeezed out. We call it hung curd. BTW, your recipes are fantastic. One can see the effort and experimentation that makes them so perfect. I am not a vegan but i use your recipes a lot. Thank you and more power to you.
I've just made this, and it's AMAZING!! Almost like the real cream cheese!! I turned vegan recently, and I LOVE cheese so much. But even when I was not a vegan, I couldn't eat much cheese or dairy products, they weren't good for my digestive system. What a miracle when I'm a vegan, I can eat lots of cream cheese instead!! And they're much healthier and animal friendly!! THANK YOU THANK YOU SO MUCH for sharing so wonderful recipe with us! MUCH LOVE!
i am a little later than everyone else to this!! but after 3 tries to get the milk to curdle (i didnt heat it enough i think) - i finally made this yummy cream cheese. It is so good to have a cheese that isnt nut based, dont get me wrong, i love nut chese but sometime it gets a little heafty on the stomach - so this is a delightful change.
LOVE THAT YOU PUT YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE THEM FOR LATER FOR PEOPLE LIKE ME WHO CANNOT COOK THANK YOU SO MUCH
Dear Chef Jana, you just blew my mind, after I tasted your recipe. Added a bit lemon juice and it tasted like real cheese in my humble opinion. Obrigada
If you are allergies of lactose, take care using this type of cheese. In india we use to make paneer like this. That did not work for those who are lactose intolerant.
This cream cheese is literally amazing. No one needs to buy store bought ever again! I’ve made it twice now and mixed it into pasta and it’s so delicious! I really want to make it into a cheesecake next but need to figure out the right way to do it. Thanks Jana!! 😻
I am So impressed! I just made it! It is fast, delicious, and so healthy compared to those in stores! Please say thank you to your mom for me! I will definitely check your other recipes!
Hi Jana, Thank💚You so much for sharing your homemade cream cheese recipe. I made the Best Ever Vegan Blueberry Cheesecake using your cream cheese💚 Wow - The texture is so Creamy.
Thank you Chef Jana, I do do love it, and it IS super easy! Better than ANY storebought one EVER!!! I did the unsweetened soy milk vinegar version with a bit more salt, no onion powder cause I don't have any, no added yeast because it would ruin the perfect taste it has by itself! Half the amount of margarine, a splash of lemon juice, and oat milk until smooth. Perfect!!! I divide and add chives to one part directly - perfect perfect perfect!!! What is a bit painful is the squeezing, can I wait until it is less hot (more than ten minutes)? I use an old washed-thin dishcloth, works perfectly.
One question - when I double the soymilk, do I double the vinegar as well??? I have become an addict (and a dealer for friends... 😄), so I need to up batch size!!!
Store bought processed vegan cheeses cost a fortune in the United States, & are full of additives. You get so much more for your money with a homemade recipe. Pure guilt free pleasure 😋. Thanks for sharing!
My mom’s from Manchester England. She says “Bob’s your uncle and Shirley’s your aunt”. Thank you for a great presentation and recipe. I’m trying it next!
Welp, I don't think I heated it enough and I forgot the butter but the taste is still amazing. It's consistency is like sour cream. It's so easy and inexpensive that I'm going to try it again. Thank you so much for your time and recipes 😊❤️
Hello Chef Jana, for years I have suffered with blocked ears and bad colds from eating dairy. When I went Vegan, I made a few cheese recipes with Agar Agar but never tasted like cheese. I just made this recipe of yours and it's the first time I made a cheese that actually tastes like cheese. One thing though, here in Canada the Soy milk is more water than Soy so the end product was half of what you made. So next time I will use 2 liters. I follow Connie's Kitchen who makes Vegan cheese. I love her channel but her videos are very complicated. Thank you for sharing this recipe as it's the first I've made that actually tastes like cheese .♥️♥️♥️
Yes, I used to make cheese like that but it always made me so disappointed, it tasted like anything but cheese... Im happy you like this recipe, I make it regularly here and always make some extra for friends.. :)
Oh god, THANK YOU😭❤ I'm so tired of looking for vegan cream cheese and most of the time, it's super expensive here in my country, that I can't really afford to buy. So I'm trying this NOW 😍 Looks so god.
Not only super expensive, but some of them have an ingredient list that you are really wondering if it's worth putting that in your body for a few minutes of pleasure!
I went to Walmart supermarket today to purchase ingredients for vegan jalapeño poppers. They didn’t have vegan cream cheese and was disappointed. I RUclipsd diy vegan cream cheese and found your channel! I am going to make this and use it on the popper! Thank you for your recipe!!
I don't think butter is necessary at all.... You can also add jarred jalapeno brine to this instead of the vinegar and then chopped into little pieces, jarred jalapenos after it's blended in the blender and little less salt as the brine already is salty...it comes out amazingly delicious this way too...and maybe a little bit less milk when you blend...
MihaelaV68, I choose to nourish my body with whole plant foods, not highly processed food fragments. There is Enough naturally occurring fat in whole plant foods. Nuts, seeds, avocado.
My husband and I need this in our lives😋! It is such a great base to make savory or sweet cream cheese and sauces as you've shown us! I've never seen anyone make cream cheese with butter before, that must make it so creamy, yum! I am wondering if you have ever put probiotic powder from the capsules in it and kept it over night or longer in a dark warmish place to give it an extra tang? I am thinking about trying it with your recipe, what do you think, would it be okay with the butter or is they're a reason why you don't do this step Chef Jana? I know you also have a tutorial on how to make butter, we are so fortunate to have you, thank you Chef Jana! I just came from your meatballs with cream cheese sauce! Happy holidays, thank you for making ours brighter and more delicious! ❤️Kathy
Yes, Kathleen, this will be on a another recipe actually, cultured butter and cheese... You are a wise cook, aren't you! Much love to you and your husband! :)
Love your accent is so beautiful 😍 I am starting to go plant base and your receipies will be part of my meals. Thank you for sharing. ❤❤❤ You have a new subscriber. 😊
Done this for years, i just use lemon juice instead of the vinegar. I do see a difference in the amount you get. I Will ty with vinegar next time 👏🏽 thank u
Would it be worth adding some probiotic powder to culture it? (I do that with the milk I use when I make vegan butter - but that sits out for a few hours beforehand so it can activate. Maybe the same for when you add the plant-based milk to the blender?)
So, I followed your recipe and instructions and did not add the probiotic capsules (I decided in two, probably only needed one) until I was blending. I tasted the blend before adding the probiotics and... honestly, your recipe is wonderful as you've designed it!! While the probiotics did give it more of a tangy flavor after a couple of days, I think I used too much for the size of the batch and, well, it may not need it at all. I might do another batch with just one capsule next time to see if I'm right about the ratio - but I like your recipe just the way it is.
Oh, I know what you mean, I get really annoyed by those chefs saying that... like, c’mon man, who has 36 mini bowls for spices laying in their kitchen and a 500 dollar stand up mixer... get a life!... lol
@Chef Jana, I absolutely love, love, love your Channel. I will be making your mothers’ recipe using hemp milk as my plant base milk instead, I just baked a vegan challah bread & a low carb almond bread. This recipe will take these breads to another level! Thanks for sharing all your content! I can sit and watch your videos over and over and never get tired of viewing them. ✌🏼🔆♥️😘 from the USA!
That looks so delicious! It’s so fast and easy, thank you! I love your recipes, your personality and your tutorials 👏🏼👏🏼! Great channel I’m so glad I found you! ❤️Kathy
Thanks for the recipe! I tried it and failed at making it, i ended up with somekind of an awesome soy cream Than the second try was a success👍👍 How long can it stay in the fridge plz ?
@@lanaeross4221 I got a reply from Chef Jana herself. Make sure to use soy milk for this. Even though she says you can use any milk of your choice, soy works best! I had been using almond milk, and that's why it failed so many times. Do not use almond milk for this recipe! It won't curdle enough.
Thank you for the recipe. I will try it soon. I make cottage cheese in a similar manner, extra firm tofu mashed up, a dollop of vegan mayo (I use Best Food Vegan), a little garlic and a little onion. Great stuff.
@@alospm I miss spoke. I make cashew nut milk and will use it for this recipe. so I do not know for sure yet. But I am sure it will work well. good luck
@@jenniferschrader3188 Hi Jennifer. I got as far as letting the cream settle in the bottle. always meant to get back to it. Use broken cashews they are cheaper
Made it today. I have to tell you as a vegan I’ve tried many recipes of cream cheeses but nothing came even close to yours. You are a star!!! Thank you so much 😊 BTW I’ve got exactly the same food processor and I love it. Made this recipe a breeze 😉
My family used to make a delicious chip dip with cream cheese and milk blended together, and I think this right here is gonna be perfect for making a permanent vegan version.
Papa Jose hi there- when I make tofu, I use a coagulant like magnesium chloride. I don’t use an acid like vinegar... so it’s a little bit different process. 😬
Yum. I just made it and it turned out beautifully. I did just fine using my regular blender...so nice that this recipe does not need a high speed blender. Thank you!
really? good! So I tried it with soya milk last week and I didn't have to put it in the processor to make it cream cheese, because after I drained it, it was cream, which is fine! :) But today I tried it with almond milk and nothing happened :( @Chef Jana any ideas what went wrong? thank you
What plant based milk did you use? Was it a general organic/biologique green package brand,and will any kind work ... sunflower seed,nut,oat? Does one with higher lecithin content help thickening? Chemistry wise can you please elaborate on what makes the reaction between the acid - protein/milk.... Can this be made without the butter(some oil or substitute,or none at all)if I don't have it on hand? Would this bake well? My fav "cheesecake" recipes are a pear flan (butter cookie crust,a layer of sliced pears arranged overtop the bottom of the crust - some citrus squeezed over the pears, covered with cream cheese mixture/cc, eggs, sweetener,and topped with sprinkle cinnamon,layer slivered almonds, baked til cream cheese set. The butter cookie crust is already hard to replicate without vegan butter/margarine subs and lecithin containing egg, to bind without making it hard or crumbly. I just like to have simple ingredients around so... The cream cheese l wasn't sure about. Glad for this recipe, little store bought containers can be expensive. Our other recipe was passed on to us from friends as well, Oatmeal crust:oats, sweetener,butter/margarine (baked for 15 min. if l remember ),cream cheese mixture:cc, eggs, sweetener, vanilla powder, topped with chopped apples, and walnuts (bake for 45 min. or 30min. longer/45 min. altogether??🤔😬 memory not serving me🙃)(can't bake on iron pan as crust impossible to scrape off ,glass pie plate better.). Would appreciate suggestions for veganizing/ how well cream cheese bakes.Also putting 'flax egg' in the mixture, have you tried? Thank you ❣️😊
I just started to being a vegan. Thanks so much for sharing your recipes to me, & the public. It looks better then the store. Thanks so much. I will try it.
Guys, because balsamic vinegar contains a lot of sugar (that hasn't broken into alcohol) and very low acidity, so this kind of vinegar we use mostly for taste and not for the acidic properties. ;)
❔❔❔Hi Chef Jana - Have you tried it with other plant milks? Does it make a difference if the plant milk is homemade or store-bought? Next to soy, what is the best to use? 💖🤗Thank you so much for this simple recipe. I can't wait to try it. I really miss cream cheese! 💕
Rose you might not get that thick creamy feel consistency if you don't use soy milk, but if you really want to use other plant milks, it will come out very soft, but it's still creamy, i used almond milk, not very much curdled with the vinegar, also it creates this skin on top of the milk when it's simmering, I'm gonna try cashew next!!
Vegetarian transitioning to a vegan. I just found your channel and I’m so happy. Last week was really hard for me but I will not give up. The first few weeks of being vegan I was finally starting to feel better (serious GI issues)until I fell off track. I already subscribed and binge watching all of your videos for ideas. Thanks! Keep up the good work.
Hi there! That’s so nice, I’m happy you’re liking the content here, I make everything with a lot of love! I know the transition can be not so smooth but I’m here to help you if you need anything, let me know. Glad to help 😉❤️
I just made it, and she's right, it is delicious. Mine is a bit too garlicky for my taste, but it was my fault as I added more garlic powder, thinking my garlic powder was very weak. My soy milk didn't curl as nicely as hers, so I added 4 more tbsp of vinegar, which didn't ruin the flavour at all, as it all escapes later through the cheese cloth. I didn't add the final 1/2 cup of extra soy milk either, as mine was already creamy enough to my taste, like a thick mayonaise. After 5 hours in the fridge I can tell it has firmed up a bit, but not much, it is still more liquid than Philadelphia in texture, just so you know. All in all, this is a very nice cream cheese, I totally recommend it.
Update on my previous comment, as I've made it again! In one week! I clearly love it... This time it came up much better, as I corrected my excess of garlic and the flavour is so delicious. In case it helps any of you there, I used rice vinegar this time and the soy milk curded much better. I still added more than 4 spoons, but it gave me big and pretty curds, lovely, which allowed me to squeeze them more, and therefore my cream cheese is thicker this time. Then, I recommend adding only the salt, the butter and the NY as the beginning, and then start adding the garlic and onion powder in tiny amounts and try each time, until reaching the desired result. If you are like me, you don't want to cream cheese to taste of onion or garlic, but it is true than a tiny amount of each makes it simply more cheesy, it's like magic! I'll keep making this one forever, I can tell, this is a keeper!
Hello chef Jana, this cheese looks delicious, one question, if I want to use it for a dessert, can I omit the seasonings (garlic powder) or it won’t matter?
This looks really good and I want to try it. A couple of questions. The recipe calls for 1/2 cup of plant based milk in addition to soy milk. Could we just use another 1/2 cup of soy milk or is does it need to be a different plant based milk? If I don't have vegan butter on hand, could I just sub 3 tbsp of refined coconut oil? Thanks
I wonder, if you were to leave more water in it when straining, in order to keep it soft, and added sweetness such as maple syrup, instead of spices, could it be a yogurt?
Would I use it in the instructions as reg cream cheese? No alterations? My son was just diagnosed with ulcerative colitis... so looking for alternatives. Thanks.
You basically just made tofu in the beginning. You could have just skipped that part and started with plain tofu, that would be easier. Btw, great idea, thanks ❤️
Aweeeesomeee!!! First time I tried with alpro soy milk (more expensive). The milk had vanilla taste that's first and the second when I added vinegar nothing much happened. But then I bought cheaper soy milk (Tesco) and everything went well and I made myself the best cheese ever!! Thank you!! 😊
@Chef Jana I am so excited that I found your channel! This recipe looks so delicious and I want to make this. I am wondering, can I use a Nut Milk Bag instead of cheesecloth? Will it still work? ❤
I've just finished eating a whole lot of bread with your cream cheese and green onions on top... It was amazing! So cheap, simple to make, and absolutely delicious. I didn't even add any nutritional yeast because I unfortunately didn't have any, I can only imagine how delicious it would be with it! Thank you!
That's a perfect combo, isn't it?... I'm super happy you liked it! Much love! ❤️
Hi Chef is there a substitute I can use for the soy granules.? I have a hard time digesting soy.
@@sandram2909 you can try peanuts
I was turned off by the garlic and onion because thats not a flavor I want in cream cheese. I assume it does flavor it, but any warning of leaving it out do you think?
It won’t leave any garlic/onion lingering taste, don’t worry, it will just upgrade the flavors to a cheesy taste.
I tried making this last night but as the soy milk was warming up, it smelled very sweet. I got original soy milk instead of vanilla thinking it wouldn't be sweet, but the third ingredient was sugar. So instead of throwing it out, I continued to make your cream cheese but without the savory ingredients. I blended your cream cheese with some coconut cream, vanilla, lemon juice, sugar, and cornstarch. I dumped it into some graham cracker crust and baked it, and I got a delicious cheese cake so thanks Chef Jana.
Finally a vegan cheese without cashews!!! Thank you!
I know, right... ;)
Honestly, the idea of nuts also put me off but luckily I came across this video
So glad this doesn't have any Cashews in it! Cant wait to try this.
Thank you so much
I use tofu as the base for mine
yesss! This is exactly what I was thinking!
Tried this recipe. Oh my goodness!!! So good. I will never buy expensive commercial brand again. Thank you so much.
Kim Lee I’m so happy you liked it! ❤️😘
does it have soya tast?
Its nice to see people eat humanely.💞
Thanks for the love, Danielle! :)
Yes, and we may not have a choice in order to save our planet, humans and all the species!
I cant believe you do this, its exactly how i make vegan ricotta cheese, i use soya milk because of the higher protein content and i the i just sieve the curds, so much nicer than the tofu ricotta and so much less fat than cashew cheese!!! I used to make dairy cheese and when i went vegan i tried the same method dairy free and it worked, its a brilliant idea to then blend it to cream cheese though, i am trying at the moment to get larger curds and add lactic acid to make cottage cheese but its a bit more challenging than the ricotta. I used the left over whey liquid in my kids smoothies or to bake bread, it adds a kind of sourdough taste to the bread, it can be used in all kinds of baking though, pancakes, muffins etc and my dogs also like to drink it when its still warm!!!
Frances I'm going to hire you! Girl, you are good, aren't you?... 😁👏🏻❤️ I love your ideas, I have never tried giving this to Poppy but I definitely will in the future! Thanks a lot! 🥰
When you say whey liquid, are you talking about the water that's squeezed out prior to blending? I always thought whey referred to a dairy derivative, but I guess I learned something new today! Thanks for sharing your ideas!
@@starsister3033 yes i am refuring to the liquid you squeeze out, i dont know what to call it so i just call it whey like the dairy even though its dairy free,
frances Sweeney, As soon as she put the vinegar in I thought this is the same as dairy cheese making. I was so excited because I too use to make dairy cheeses. I foolishly thought it wouldn’t work on nondairy milks. You’re more adventurous and gave it a go. I saw you were thinking about using lactic acid in this. I’m wondering how much you used and how it turned out for you ?
Soy protein is making men this new generation be born too much feminine. Soy protein kill spermatozoides.
And all girl are be born with so much masculine hair on their bodies.
In India, we tie the cheese cloth and hang it from a hook with a bowl below to catch drips. Hang it for two hours and all the excess whey will drain without any creamy substance getting squeezed out. We call it hung curd. BTW, your recipes are fantastic. One can see the effort and experimentation that makes them so perfect. I am not a vegan but i use your recipes a lot. Thank you and more power to you.
I've just made this, and it's AMAZING!! Almost like the real cream cheese!! I turned vegan recently, and I LOVE cheese so much. But even when I was not a vegan, I couldn't eat much cheese or dairy products, they weren't good for my digestive system. What a miracle when I'm a vegan, I can eat lots of cream cheese instead!! And they're much healthier and animal friendly!! THANK YOU THANK YOU SO MUCH for sharing so wonderful recipe with us! MUCH LOVE!
what plant based milk do u use
i am a little later than everyone else to this!! but after 3 tries to get the milk to curdle (i didnt heat it enough i think) - i finally made this yummy cream cheese. It is so good to have a cheese that isnt nut based, dont get me wrong, i love nut chese but sometime it gets a little heafty on the stomach - so this is a delightful change.
I have all these ingredients in hand!! yay!!! I even have nutritional yeast, gonna make this for my wife, thank you chef Jana
Hey there Albert! ;)
Let me know if she liked it! :)
As Always! Fabulous! Thank you, Jana! 😊
LOVE THAT YOU PUT YOUR YUMMY DELICIOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE THEM FOR LATER FOR PEOPLE LIKE ME WHO CANNOT COOK THANK YOU SO MUCH
Cindy Strother awe, that’s nice of you! Lots of love to you Cindy! 😘
Dear Chef Jana, you just blew my mind, after I tasted your recipe. Added a bit lemon juice and it tasted like real cheese in my humble opinion. Obrigada
I'm lactose intolerant so I Will be making this. Maybe today. Love you, Jana!
Love you too, Danielle :)
If you are allergies of lactose, take care using this type of cheese. In india we use to make paneer like this. That did not work for those who are lactose intolerant.
Reshma Barve there’s no lactose here, I’ve used soya milk. 😉
@@reshmabarve9408 that's because paneer is typically made from normal milk.
Can this cheese be used while baking pizza as layering or topping ?
This cream cheese is literally amazing. No one needs to buy store bought ever again! I’ve made it twice now and mixed it into pasta and it’s so delicious! I really want to make it into a cheesecake next but need to figure out the right way to do it. Thanks Jana!! 😻
Great to hear! Lots of love, Sophie!
Morganlefay The vinegar definitely adds a tang.
Sophie Bouali+ You'd need some vegan version of gelatin(Xanthan gum??)- should work perfectly.
Agar agar (seaweed) or Clear Jel (corn) would work.
I am So impressed! I just made it! It is fast, delicious, and so healthy compared to those in stores! Please say thank you to your mom for me! I will definitely check your other recipes!
This is my "Every Sunday" project! Jana, you deserve the Michelin STAR! Many thanx!
Ha! That'd be great, can you imagine! :)
Hi Jana, Thank💚You so much for sharing your homemade cream cheese recipe.
I made the Best Ever Vegan Blueberry Cheesecake using your cream cheese💚
Wow - The texture is so Creamy.
Bye bye Philadelphia . ❤️🌱😱🤤
Lets all have a minute of silence for Philadelphia cheese... 😜
Chef Jana un minuto de silencio por Philadelphia , y muchos años de alegría por el créam cheese de La chef Jana 🤗❤️
boo hoo...
Thank you Chef Jana, I do do love it, and it IS super easy! Better than ANY storebought one EVER!!! I did the unsweetened soy milk vinegar version with a bit more salt, no onion powder cause I don't have any, no added yeast because it would ruin the perfect taste it has by itself! Half the amount of margarine, a splash of lemon juice, and oat milk until smooth. Perfect!!! I divide and add chives to one part directly - perfect perfect perfect!!! What is a bit painful is the squeezing, can I wait until it is less hot (more than ten minutes)? I use an old washed-thin dishcloth, works perfectly.
One question - when I double the soymilk, do I double the vinegar as well??? I have become an addict (and a dealer for friends... 😄), so I need to up batch size!!!
You’re accent is the sweetest thing ever!
Thank you so much :)
Chef Jana, Soy and nuts, I cannot have, would rice or oat milk work, thank you for all you do
Store bought processed vegan cheeses cost a fortune in the United States, & are full of additives. You get so much more for your money with a homemade recipe. Pure guilt free pleasure 😋. Thanks for sharing!
Laurice you’re welcome Laurice! ❤️😘
My mom’s from Manchester England. She says “Bob’s your uncle and Shirley’s your aunt”. Thank you for a great presentation and recipe. I’m trying it next!
Welp, I don't think I heated it enough and I forgot the butter but the taste is still amazing. It's consistency is like sour cream. It's so easy and inexpensive that I'm going to try it again. Thank you so much for your time and recipes 😊❤️
I'm going to try this without the seasonings for vegan cheesecake, thank you so much for your channel and recipes
I was thinking the same, hope it turns out well
Another cheesecake maker here! Lemme know how yours turned out to be!
It’ll traste just as good! ❤️😘
Does anyone know how to copy & paste the recipe Chef Dana is giving us?
sweetcake405 Which milk will you be using?
Has anyone tried this with almond or coconut milk instead of soy? Just curious 😁 I can’t wait to try it myself! Super cool recipe 😁
ie tried with cashew, almond and macadamia and no curds lol. Ive given up.
I think coconut milk does not have so much protein...but almond works.
@@carothordgrayit has to be a high protein ingredient.
Hello Chef Jana, for years I have suffered with blocked ears and bad colds from eating dairy. When I went Vegan, I made a few cheese recipes with Agar Agar but never tasted like cheese. I just made this recipe of yours and it's the first time I made a cheese that actually tastes like cheese. One thing though, here in Canada the Soy milk is more water than Soy so the end product was half of what you made. So next time I will use 2 liters. I follow Connie's Kitchen who makes Vegan cheese. I love her channel but her videos are very complicated. Thank you for sharing this recipe as it's the first I've made that actually tastes like cheese .♥️♥️♥️
Yes, I used to make cheese like that but it always made me so disappointed, it tasted like anything but cheese... Im happy you like this recipe, I make it regularly here and always make some extra for friends.. :)
@@ChefJana Thank you.
Oh god, THANK YOU😭❤
I'm so tired of looking for vegan cream cheese and most of the time, it's super expensive here in my country, that I can't really afford to buy. So I'm trying this NOW 😍
Looks so god.
Thank you, beautiful! :)
Not only super expensive, but some of them have an ingredient list that you are really wondering if it's worth putting that in your body for a few minutes of pleasure!
@@myenergy2000 EXACTLY!
Sometimes you don't even know what you are putting in your body. Is better to do it all by oneself
I went to Walmart supermarket today to purchase ingredients for vegan jalapeño poppers. They didn’t have vegan cream cheese and was disappointed. I RUclipsd diy vegan cream cheese and found your channel! I am going to make this and use it on the popper! Thank you for your recipe!!
My pleasure, my darling :)
Is the vegan butter necessary? Is it what makes the cream cheese firm up in the fridge? For health reasons I omit all oil. Thanks!
Me too. Hoping it's not necessary. 🤞🏾
I don't think butter is necessary at all.... You can also add jarred jalapeno brine to this instead of the vinegar and then chopped into little pieces, jarred jalapenos after it's blended in the blender and little less salt as the brine already is salty...it comes out amazingly delicious this way too...and maybe a little bit less milk when you blend...
The Clean Veganista you need some kind of good healthy fat into your body
MihaelaV68, I choose to nourish my body with whole plant foods, not highly processed food fragments. There is Enough naturally occurring fat in whole plant foods. Nuts, seeds, avocado.
Yes, you can omit the butter, it won't be as rich and smooth but you can definitely make it without the fat ;)
Thank you Jana. Nice cream cheese. I will try it today, I follow most of your nice recipies. They are so good and easy,
My husband and I need this in our lives😋! It is such a great base to make savory or sweet cream cheese and sauces as you've shown us! I've never seen anyone make cream cheese with butter before, that must make it so creamy, yum! I am wondering if you have ever put probiotic powder from the capsules in it and kept it over night or longer in a dark warmish place to give it an extra tang? I am thinking about trying it with your recipe, what do you think, would it be okay with the butter or is they're a reason why you don't do this step Chef Jana? I know you also have a tutorial on how to make butter, we are so fortunate to have you, thank you Chef Jana! I just came from your meatballs with cream cheese sauce! Happy holidays, thank you for making ours brighter and more delicious! ❤️Kathy
Yes, Kathleen, this will be on a another recipe actually, cultured butter and cheese... You are a wise cook, aren't you! Much love to you and your husband! :)
Love your accent is so beautiful 😍 I am starting to go plant base and your receipies will be part of my meals. Thank you for sharing. ❤❤❤ You have a new subscriber. 😊
This is the best vegan cream cheese I've ever had! Thank you so much! I used my homemade soy milk, and it tasted super fresh!
Awesome, Aaron! 🥰
I’m definitely going to make that cream cheese 😋 thank you for your recipe! 🩷🌺🤗🌸
That looks amazing and so achievable! Request: have you ever made a plant milk powder for stirring into tea/coffee?
Hummm... that's interesting... will start researching that... thanks for the suggestion! :)
That cream cheese looks so yuuuuumy n healthy thanks for sharing
Your recipes are so inspiring! I wish I could make that right now, instead of going off to work... 😕.
Miranda Mom is send you some of i could 😘
Done this for years, i just use lemon juice instead of the vinegar. I do see a difference in the amount you get. I Will ty with vinegar next time 👏🏽 thank u
Thanks Chef💚 just love your videos & your accent takes the cake! Very easy recipes for beginners to do as well, #vegan💯 #veganlife🌱
Oh, that's soooooo sweet of you! Thanks a lot, Nichole! I wish Ive had no accent but eh, not gonna happen... lol
@@ChefJanathis is pure genius. quick question do you think i can use lime juice instead of using vinegar. im not a big fan of vinegar
I just tried this out and it worked I cant believe it. It's so delicious !This is amazing!!! You changed my life with this 😍 thank youuuu
Thats awesome, Vanessa :)
Would it be worth adding some probiotic powder to culture it?
(I do that with the milk I use when I make vegan butter - but that sits out for a few hours beforehand so it can activate. Maybe the same for when you add the plant-based milk to the blender?)
Mike Jordan sure, that’s going to give it that little sour taste that the cream cheese has. Let me know if you Mae it the probiotic! 😉😘
@@ChefJana Yay! I certainly will! (I will probably make some this coming weekend!) :)
So, I followed your recipe and instructions and did not add the probiotic capsules (I decided in two, probably only needed one) until I was blending.
I tasted the blend before adding the probiotics and... honestly, your recipe is wonderful as you've designed it!! While the probiotics did give it more of a tangy flavor after a couple of days, I think I used too much for the size of the batch and, well, it may not need it at all.
I might do another batch with just one capsule next time to see if I'm right about the ratio - but I like your recipe just the way it is.
You're the best! I love all your recipes! You're a great teacher too! THANK YOU!
Wow. Normally when chefs say "this is super easy" you're like... oh _sure_ it is. But this cream cheese, I could actually make 😂💚🌍🌱
Oh, I know what you mean, I get really annoyed by those chefs saying that... like, c’mon man, who has 36 mini bowls for spices laying in their kitchen and a 500 dollar stand up mixer... get a life!... lol
@@ChefJana 😂😂😂 exactly 😆💚
@Chef Jana, I absolutely love, love, love your Channel. I will be making your mothers’ recipe using hemp milk as my plant base milk instead, I just baked a vegan challah bread & a low carb almond bread. This recipe will take these breads to another level! Thanks for sharing all your content! I can sit and watch your videos over and over and never get tired of viewing them. ✌🏼🔆♥️😘 from the USA!
Thank you Chef Jana🌹💗🤗😘😘 I could not find the Measurements though...
Great recipe thanks. Did you make one with the lemon and nutritional yeast? Does the taste change?
Well, I often make only with lemon or lime or vinegar and salt and it tastes even better sometimes, more neutral and smooth...
your really next level for a vegan to find on youtube i should have found you 4 years ago
That looks so delicious! It’s so fast and easy, thank you! I love your recipes, your personality and your tutorials 👏🏼👏🏼! Great channel I’m so glad I found you! ❤️Kathy
Kathy, you're the absolute best, girl! Much love :)
you have explained this very well thanks
Thanks for the recipe!
I tried it and failed at making it, i ended up with somekind of an awesome soy cream
Than the second try was a success👍👍
How long can it stay in the fridge plz ?
Yaaayyy!!! That's great ;)
It lasts up to 7 days in the fridge. :)
I also failed at first attempt, but will try again. Thanks for posting this because it is exactly what I experienced.
@@lanaeross4221 mine keeps failing. I don't know what I'm doing wrong 😔.
@@samanthaweiss867 I know, I tried it too. I so want it to work!
@@lanaeross4221 I got a reply from Chef Jana herself. Make sure to use soy milk for this. Even though she says you can use any milk of your choice, soy works best! I had been using almond milk, and that's why it failed so many times. Do not use almond milk for this recipe! It won't curdle enough.
Thank you for the recipe. I will try it soon. I make cottage cheese in a similar manner, extra firm tofu mashed up, a dollop of vegan mayo (I use Best Food Vegan), a little garlic and a little onion. Great stuff.
you do it so well. I use cashew nut milk. more creamy flavour
@@alospm I miss spoke. I make cashew nut milk and will use it for this recipe. so I do not know for sure yet. But I am sure it will work well. good luck
@@jimboniface7202 how was it with the cashew milk? I'm thinking of using that for my first try at making this.
@@jenniferschrader3188 Hi Jennifer. I got as far as letting the cream settle in the bottle. always meant to get back to it. Use broken cashews they are cheaper
I tried this recipe and love - love - LOVE it! Thank you Chef Jana!
Made it today. I have to tell you as a vegan I’ve tried many recipes of cream cheeses but nothing came even close to yours. You are a star!!! Thank you so much 😊
BTW I’ve got exactly the same food processor and I love it. Made this recipe a breeze 😉
Zuzana Tumova did you add the nutritional yeast or not? In the video she doesn’t but in the recipy it is noted as optional 😏
Thank you so much, Zuzana, you're the sweetest!
Inge, you definitely don't need nutritional yeast, sometimes I add and sometimes I don't... :)
My family used to make a delicious chip dip with cream cheese and milk blended together, and I think this right here is gonna be perfect for making a permanent vegan version.
Chef, this is a great recipe... I’ve not seen anyone else doing this one! 👍
Papa Jose hi there- when I make tofu, I use a coagulant like magnesium chloride. I don’t use an acid like vinegar... so it’s a little bit different process. 😬
@@garya3056 thanks for the tip
🌹🙏🌹
Raj Rani 🙂
@@garya3056 Just wanted to confirm that you use the same method as Chef Jana, i.e., plant based milk then add Mag chloride?
Thanks again.
ps: I have Vitiligo. One of the foods I have to avoid is sour foods, including yoghurt.
It can be done so cheaply and easily. Thank you for sharing!!
Thank you so much for sharing! I appreciate it so much. 💗
Kim Thomas thank you so much! That’s very sweet of you! ❤️😘
Yum. I just made it and it turned out beautifully. I did just fine using my regular blender...so nice that this recipe does not need a high speed blender. Thank you!
Thats awesome! :)
Omg you are so good!! I'm so looking forward to try your recipes 🤤
Thank you so much :)
شكرا لك عمل رائع اتمنى كتابة المقادير باللغة العربية حتى استطيع تجربتها وتذوقها فهي تبدو لذيذة جدا ♥️♥️
Just made it, only took 20 minutes. Lovely with pepper.
Yummmmm....:)
really? good! So I tried it with soya milk last week and I didn't have to put it in the processor to make it cream cheese, because after I drained it, it was cream, which is fine! :) But today I tried it with almond milk and nothing happened :( @Chef Jana any ideas what went wrong? thank you
Amazingly ..everyone loves it Vegan or not !! Never knew making cheese was so easy ..😊
Thank you for this recipe! I miss cheeses more than anything.
It was the same with me. But you’ll get your fix with vegan cheese and you won’t need as much as you did with cheese. I promise you!
I hear you... 😉❤️
I have seen so many cream cheese recipes and I've never seen anyone make it like this, thank you so much!!!! I love your recipes!!!!!!
Thanks so much! 😊
Love everything you make!
Do you have a recipe book?
Thank you so much :) On its way, soon I will announce the book. :) Much love to you! :)
What plant based milk did you use? Was it a general organic/biologique green package brand,and will any kind work ... sunflower seed,nut,oat? Does one with higher lecithin content help thickening? Chemistry wise can you please elaborate on what makes the reaction between the acid - protein/milk....
Can this be made without the butter(some oil or substitute,or none at all)if I don't have it on hand?
Would this bake well? My fav "cheesecake" recipes are a pear flan (butter cookie crust,a layer of sliced pears arranged overtop the bottom of the crust - some citrus squeezed over the pears, covered with cream cheese mixture/cc, eggs, sweetener,and topped with sprinkle cinnamon,layer slivered almonds, baked til cream cheese set. The butter cookie crust is already hard to replicate without vegan butter/margarine subs and lecithin containing egg, to bind without making it hard or crumbly. I just like to have simple ingredients around so... The cream cheese l wasn't sure about. Glad for this recipe, little store bought containers can be expensive. Our other recipe was passed on to us from friends as well, Oatmeal crust:oats, sweetener,butter/margarine (baked for 15 min. if l remember ),cream cheese mixture:cc, eggs, sweetener, vanilla powder, topped with chopped apples, and walnuts (bake for 45 min. or 30min. longer/45 min. altogether??🤔😬 memory not serving me🙃)(can't bake on iron pan as crust impossible to scrape off ,glass pie plate better.).
Would appreciate suggestions for veganizing/ how well cream cheese bakes.Also putting 'flax egg' in the mixture, have you tried? Thank you ❣️😊
can i use almond milk also?
Yes! :)
I just started to being a vegan. Thanks so much for sharing your recipes to me, & the public. It looks better then the store. Thanks so much. I will try it.
Thats awesome! Im happy to be able to help! ;)
Yum .. but, why not use balsamic vinegar??
I guess because of the color, it would make it pink
She said, for obvious reasons. It wasn't obvious to me :(
@@premasru Nor to me
M or even brownish! 😬
Guys, because balsamic vinegar contains a lot of sugar (that hasn't broken into alcohol) and very low acidity, so this kind of vinegar we use mostly for taste and not for the acidic properties. ;)
❔❔❔Hi Chef Jana - Have you tried it with other plant milks? Does it make a difference if the plant milk is homemade or store-bought? Next to soy, what is the best to use?
💖🤗Thank you so much for this simple recipe. I can't wait to try it. I really miss cream cheese! 💕
Rose you might not get that thick creamy feel consistency if you don't use soy milk, but if you really want to use other plant milks, it will come out very soft, but it's still creamy, i used almond milk, not very much curdled with the vinegar, also it creates this skin on top of the milk when it's simmering, I'm gonna try cashew next!!
@@DBDG0499 Thank you for your response! If you can find this post after trying with cashews, would love to know how it turned out.
💖👍🏻
Yes, the best options are, on this order, peanuts milk, cashew milk, almond milk. :)
Vegetarian transitioning to a vegan. I just found your channel and I’m so happy. Last week was really hard for me but I will not give up. The first few weeks of being vegan I was finally starting to feel better (serious GI issues)until I fell off track. I already subscribed and binge watching all of your videos for ideas. Thanks! Keep up the good work.
Hi there! That’s so nice, I’m happy you’re liking the content here, I make everything with a lot of love! I know the transition can be not so smooth but I’m here to help you if you need anything, let me know. Glad to help 😉❤️
Looks fantastic ! Thank You
What type of soy milk did you use ?
Can I use Almond Milk ? Or, I also buy soy creamer for coffee.
Can't wait to make vegan cream cheese🌿Hugs everyone.
Carol Crane thank you my loveliy! 😘❤️
@@ChefJana I just found you videos but where do I find the receipes
Thank you for sharing this yummy cream cheez recepie! I can't wait to try it 🥰
Omg... I'm done buying the store stuff!😉
One minute of silence to Tofurki here... lol :)
I just made it, and she's right, it is delicious. Mine is a bit too garlicky for my taste, but it was my fault as I added more garlic powder, thinking my garlic powder was very weak. My soy milk didn't curl as nicely as hers, so I added 4 more tbsp of vinegar, which didn't ruin the flavour at all, as it all escapes later through the cheese cloth. I didn't add the final 1/2 cup of extra soy milk either, as mine was already creamy enough to my taste, like a thick mayonaise. After 5 hours in the fridge I can tell it has firmed up a bit, but not much, it is still more liquid than Philadelphia in texture, just so you know. All in all, this is a very nice cream cheese, I totally recommend it.
Update on my previous comment, as I've made it again! In one week! I clearly love it... This time it came up much better, as I corrected my excess of garlic and the flavour is so delicious. In case it helps any of you there, I used rice vinegar this time and the soy milk curded much better. I still added more than 4 spoons, but it gave me big and pretty curds, lovely, which allowed me to squeeze them more, and therefore my cream cheese is thicker this time. Then, I recommend adding only the salt, the butter and the NY as the beginning, and then start adding the garlic and onion powder in tiny amounts and try each time, until reaching the desired result. If you are like me, you don't want to cream cheese to taste of onion or garlic, but it is true than a tiny amount of each makes it simply more cheesy, it's like magic! I'll keep making this one forever, I can tell, this is a keeper!
Can you do this without the butter?
Same question here...
Yes, definitely :)
Hello chef Jana, this cheese looks delicious, one question, if I want to use it for a dessert, can I omit the seasonings (garlic powder) or it won’t matter?
Just add some salt, enough to give it a hint of taste and omit the rest of the spices. :)
But of course that looks awsome, I haven't had cream cheese in so many years it seems like a life time
Let us know if you make it :)
This looks really good and I want to try it. A couple of questions.
The recipe calls for 1/2 cup of plant based milk in addition to soy milk. Could we just use another 1/2 cup of soy milk or is does it need to be a different plant based milk?
If I don't have vegan butter on hand, could I just sub 3 tbsp of refined coconut oil?
Thanks
Chef Jana, also known as the savior of my food at home
Awwweeeee.... that's the sweetest! Thank you so much, cutest comment! :)
I wonder, if you were to leave more water in it when straining, in order to keep it soft, and added sweetness such as maple syrup, instead of spices, could it be a yogurt?
Can you use it for cheesecake and omit the garlic?
Definitely, yes :)
Would I use it in the instructions as reg cream cheese? No alterations? My son was just diagnosed with ulcerative colitis... so looking for alternatives. Thanks.
You are amazing I love your recipes! Keep up the amazing Vegan Recipes!
Thank you so much, Giselle :)
wow ...
I always wondered how to make soft cream cheese ... so thanks for the recipe.
but i'm not vegan and wonder if you can do with non vegan milk?
Yes! My moms recipe is with regular milk, works just fine as well. :)
Thank you
😮 Mind. Blown.
Thanks, love :)
You basically just made tofu in the beginning. You could have just skipped that part and started with plain tofu, that would be easier. Btw, great idea, thanks ❤️
You're welcome! Much love :)
In one sense, but it is great for those of us who don't/can't eat soy 😁
Amazing recipe. Will it work with coconut milk?
You look just like Mary from Supernatural. 😱❤
Oh, really? Thats cool, she's pretty! Thanks a lot :)
@@ChefJana ❤
Aweeeesomeee!!! First time I tried with alpro soy milk (more expensive). The milk had vanilla taste that's first and the second when I added vinegar nothing much happened. But then I bought cheaper soy milk (Tesco) and everything went well and I made myself the best cheese ever!! Thank you!! 😊
Glad you liked it!!
The music is too loud and distracting. Otherwise cool video.
Will fix that, thanks ;)
Just finished making it and it is amazing. Highly recommend! Thank you.
Yesss!!!! :)
Stop the music, great recipe.
You don't like the music? Or is it too loud...
Chef Jana it’s very busy and distracts from what you are saying.
Chef Jana and it’s too loud in parts.
@Chef Jana I am so excited that I found your channel! This recipe looks so delicious and I want to make this. I am wondering, can I use a Nut Milk Bag instead of cheesecloth? Will it still work? ❤
How about you just get silken tofu and blend it. just saying
Yes! Definitely! :)
Can you use any other plant based milk and for example which one would you recommend ❤
Chef Jana does this have to be soy milk? I'm allergic... would love to know if I can use another type of milk.
Thank you. I will definitely try this😃