Vegan cream cheese spread

Ingredients

• 500 g plain unsweetened soy yogurt
• 1 teaspoon salt
• 1 tablespoon soy cooking cream
• 1 teaspoon white miso
• 1 tablespoon debittered brewer's yeast

Missing an ingredient?

• What to use instead of brewer's yeast

Instructions

1. Put all the soy yogurt in a bowl (when you open it you can carefully pour off the liquid on top), add the salt and mix very well.
2. Put the mixture on a double layer of cheesecloth or thin cloth, tie it closed with string or a rubber band into a little bundle and hang it from a chopstick over a bowl or tall pitcher, so it releases most of its water. You can squeeze it gently with your hand, as long as little white bits of soy yogurt don't start coming through the cloth.
3. Let it drain for at least 12 hours.
4. Open the bundle and transfer the soy yogurt, which will have shrunk a lot, to a bowl. This is the labneh.
5. Add the soy cooking cream, miso and brewer's yeast and whisk well by hand.
6. Leave it in the fridge for at least 4 more hours: the flavor will develop.

Nutrition facts

Approximate, per serving (about 133 g). Calculated with data from USDA FoodData Central.