Want a high-protein, low-calorie vegan cheese? Here’s how to turn soy milk into a creamy, spreadable cheese with two main ingredients and a few simple steps.
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Ingredients
- 1 liter (about 4¼ cups) unsweetened soy milk, with at least 3.2 grams of protein per 100 ml (about 3.4 fl oz)
- 3–4 tablespoons vinegar: apple cider vinegar for a fruity tang, or white vinegar for a clean, neutral flavor
- ½ teaspoon sea salt
- Optional: 1 tablespoon nutritional yeast or chopped herbs
Instructions
- Heat: Pour the soy milk into a wide pot and heat over medium heat until just below a boil, 85–90°C (185–194°F). Once it’s steaming and a thin skin forms on top, turn off the heat.
- Form the curds: Pour in the vinegar in a circular motion. Let sit undisturbed for 10 minutes, without stirring, until white “clouds” of curds separate from the liquid.
- Strain: Pour into a fine-mesh strainer or a strainer lined with a clean cotton cloth. Let drain for 20–30 minutes.
- Finish: Transfer the curds to a bowl, add the salt (and nutritional yeast or herbs, if you like), and stir. For an extra-smooth cheese, blend with an immersion blender for a few seconds.
- Transfer to an airtight container and refrigerate for up to 4 days.
Tips
- The longer you let it drain, the thicker your cheese will be.
- The clear liquid—a plant-based version of whey—is great for baking or using in batters in place of water.
