Description
This Vegan Veggie Cream Cheese is creamy, flavorful, and completely nut-free and soy-free, made with high-protein pea milk. Loaded with finely chopped fresh vegetables, it’s perfect for spreading on bagels or toast for a healthy, dairy-free breakfast or snack.
Ingredients
- 3 cups pea protein milk (such as Ripple)
- 1/4 cup fresh lemon juice (about 3 lemons)
- 1 teaspoon salt (plus more to taste)
- 1 tablespoon nutritional yeast
- 1/4 (30g) red onion
- 4 (50g) baby carrots or 1 small carrot
- 1/2 (80g) bell pepper
- 1 to 2 (10g) scallions
Instructions
- In a pot, combine the pea milk and lemon juice. Cook over medium heat for 10 minutes to curdle the milk.
- While the milk curdles, pulse the red onion, carrots, bell pepper, and scallions in a food processor until finely chopped. Place the veggies between paper towels and press to remove excess liquid. Set aside.
- Line a sieve with cheesecloth and place over a bowl or pot. Carefully pour or scoop the curdled milk into the cheesecloth. Let drain for 10–30 minutes. Once cool, squeeze out additional liquid using your hands.
- Transfer the curds to a food processor or blender. Add salt and nutritional yeast, and blend until smooth and creamy (1–2 minutes). Add 1–2 teaspoons of the drained liquid (vegan whey) if needed to reach desired consistency. Adjust salt to taste.
- Mix the chopped vegetables into the vegan cream cheese. Transfer to a container and chill for at least 30 minutes, or enjoy immediately.
Notes
- Use a high-protein plant milk (at least 7g protein per serving) like Ripple for proper curdling.
- Fresh lemon juice is preferred for best flavor and curdling results.
- Chill before serving for best texture and flavor.
- Perfect as a spread on bagels, sandwiches, or wraps.
Nutrition
- Serving Size: 61g
- Calories: 30 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 3.8g
- Fiber: 0.5g
- Protein: 2.2g
- Cholesterol: 0mg
