Vegan Soy Curd Cheese

Creamy, tangy, and bursting with savory flavor, this Vegan Soy Curd Cheese is a game-changer for plant-based kitchens. Made from simple ingredients like unsweetened soy milk, lemon juice, and nutritional yeast, this dairy-free cheese offers a rich and velvety texture perfect for spreading, crumbling, or shaping into a block. Infused with a hint of olive oil and optional aromatics like garlic powder and fresh herbs, it’s easy to customize to suit your palate. This quick and easy recipe, requiring just 15 minutes of prep and cook time, combines traditional cheesemaking techniques with vegan innovation for a wholesome, protein-packed alternative. Ideal for vegan charcuterie boards, sandwich spreads, or snacking, this homemade soy cheese is sure to become a new kitchen staple.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 liters Unsweetened soy milk
• 3 tablespoons Lemon juice
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 1 tablespoon Extra-virgin olive oil
• 0.5 teaspoons Garlic powder (optional)
• 1 tablespoon Herbs (e.g., chives, dill, or parsley, optional)

Directions

Step 1

Pour the unsweetened soy milk into a saucepan and heat over medium heat until it just begins to steam, but do not let it boil (approximately 70°C or 160°F). Stir occasionally to prevent the milk from sticking to the pan.

Step 2

In a small bowl, combine the lemon juice and apple cider vinegar. Slowly add this mixture to the steaming soy milk while gently stirring. You will notice the milk beginning to curdle and separate.

Step 3

Turn off the heat and let the curdled mixture sit for 10 minutes to allow the curds to form completely.

Step 4

Line a fine-mesh strainer or colander with cheesecloth and place it over a large bowl to catch the whey. Pour the curdled soy milk into the lined strainer, allowing the liquid whey to drain out.

Step 5

Gently gather the edges of the cheesecloth and twist them to squeeze out excess liquid. Be careful not to press too hard, as you want the curds to retain some moisture for a creamy cheese.

Step 6

Transfer the drained curds to a mixing bowl. Add nutritional yeast, salt, olive oil, and garlic powder (if using). Mix thoroughly until the ingredients are well incorporated.

Step 7

For added flavor, fold in finely chopped fresh herbs such as chives, dill, or parsley, if desired.

Step 8

Taste the soy curd cheese and adjust the seasoning if necessary, adding more salt or nutritional yeast to enhance the flavor.

Step 9

Transfer the cheese to a clean container or mold and press it down to form a block or desired shape. Cover and refrigerate for at least 2 hours to firm up and let the flavors meld.

Step 10

Once chilled, your vegan soy curd cheese is ready to use! Serve it as a spread, add it to dishes, or enjoy it on its own. Store in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1135.1g)

Amount per serving	% Daily Value*
Calories	516.4

Total Fat 30.4g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2752.0mg	0%
Total Carbohydrate 25.2g	0%
Dietary Fiber 6.5g	0%
Total Sugars 5.5g
Protein 35.9g	0%

Vitamin D 505.1IU	0%
Calcium 1276.1mg	0%
Iron 5.3mg	0%
Potassium 1549.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 27.7%

Carbs: 19.5%