A few years ago, I gave up my pursuit of dairy-free yogurt cheese. Most dairy-free yogurt brands contain gums and other binders that prevent them from draining and setting up like dairy-based yogurt usually does. But when I saw the simple ingredient list in Silk AlmondMilk Yogurt Alternative, I knew that I had to give it just one more try. The result was this amazing vegan yogurt cheese!
Why This Dairy-Free Yogurt Cheese Works
The ingredients in Silk AlmondMilk Plain Yogurt Alternative are simply Almondmilk (Filtered Water, Almonds), Cane Sugar, and 2% or less of Calcium Citrate, Pectin, Live and Active Cultures, and Vitamin D2.
As a result, the dairy-free “whey” separated beautifully when drained, leaving behind a wonderfully creamy dairy-free yogurt cheese. I couldn’t help myself from enjoying it by the spoonful, but it also works beautifully as a thick dip or soft spread. And the drinkable “whey” tastes delicious, too. I tossed it in my morning smoothie for a sweet-tangy, probiotic boost.
More Essential Notes & Tips for Dairy-Free Yogurt Cheese
It’s Light & Spreadable. The consistency of this dairy-free yogurt cheese is like a whipped cream cheese. It’s thicker than Greek yogurt, but not quite as thick as traditional cream cheese.
It’s Versatile. This vegan yogurt cheese is very lightly tangy with a very pleasant, mellow taste. I used Silk’s Plain AlmondMilk Yogurt, which does impart a hint of sweetness. I was still able to use it in a couple of savory dishes, but it is best suited to spooning, spreading, complimenting fruit, or using in a sweet recipe.
The Brand Matters. As mentioned above, this dairy-free yogurt cheese recipe won’t work with any old dairy-free yogurt alternative. Silk AlmondMilk Yogurt Alternative is the only one I’ve had success with to date. I’m pretty sure it’s because they don’t use any gums for thickening. And they don’t need it! Their yogurt has a perfect, creamy, thick, spoonable consistency.
Savor the Flavors. For rich, sweetly flavored spreads, Silk AlmondMilk Yogurt Alternative also comes in Vanilla, Peach, Strawberry, and Dark Chocolate Coconut (my favorite!). These should all work well for making different flavors of this whipped cream cheese-like spread.
Patience is a Virtue. After 12 hours, it will look noticeably thicker, and you might be tempted to remove it from the cheesecloth. At this stage, it’s like Greek yogurt in thickness, and will still be a bit too sticky. Let it rest for that full 24 hours. It should firm up just enough for you to flip it onto a plate and gently peel away the cheesecloth without losing much of the creamy goodness. See the before and after of the dairy-free yogurt alternative to yogurt cheese disk transformation below.
I whipped up this addictively good, dairy-free yogurt cheese recipe in honor of the newly expanded Silk AlmondMilk Yogurt Alternative line.
They currently offer five scrumptious flavors in single-serve cups, including Plain, Vanilla, Peach, Strawberry, and Dark Chocolate Coconut. AND they are introducing the Plain and Vanilla AlmondMilk Yogurt Alternatives in NEW multi-serve 24-ounce tubs. Each variety contains 5 to 8 grams of protein from California almonds per serving.
And yes, both Silk AlmondMilk Yogurt Alternative and my recipe for dairy-free yogurt cheese are creamy and delicious by the spoonful! This is #SilkYouCanSpoon.
This post is sponsored by Silk. The ideas, recipe, photos, and writing in this post are all my own. And as always, my opinions remain 100% honest. We personally choose the brands we want to share with you.
Special Diet Notes: Dairy-Free Yogurt Cheese
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
For nut-free, dairy-free yogurt cheese, Silk Soy Yogurt might work well. I haven’t tested it yet, but it is also free of gums.
- 1 6-ounce container (generous ½ cup) Silk Plain Almondmilk Yogurt Alternative (see Yogurt Note below)
- ½ teaspoon honey or agave nectar, or to taste
- Generous pinch salt, or to taste
- Place a fine mesh sieve on a bowl to catch any liquid. Line the sieve with three square layers of cheesecloth.
- Scrape the yogurt into the center of the cheesecloth. Bring the corners of the cheesecloth together and gently twist to enclose the yogurt into a round.
- Refrigerate for 24 hours.
- Once ready, the cheesecloth should peel away to reveal a soft but spreadable wheel of dairy-free yogurt cheese. It will be similar to a whipped cream cheese in consistency.
- If desired, transfer the yogurt cheese to a bowl and stir in the sweetener and salt until smooth.
- The leftover liquid can be used like a dairy-free "whey" in smoothies. It tastes good!
- Store any leftover dairy-free yogurt cheese in an airtight container in the refrigerator for up to 3 days.
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