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Soy Cream ‘Cheese’: A Deliciously Simple Dairy-Free Delight

The first time I attempted a dairy-free cheese, I was skeptical. Years of working with creamy bries and sharp cheddars had me convinced that the magic of cheese lay entirely in the animal products. Then, I stumbled upon a remarkably simple recipe utilizing soy flour, and my world changed. I remember spreading it on a toasted bagel with a smear of fig jam, the tangy, slightly nutty flavor a surprisingly perfect complement. It wasn’t exactly cheese, but it was a delicious, versatile spread in its own right, and I’ve been experimenting with it ever since.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes (plus setting time)
Yields: 1 batch
Dietary Type: Vegan, Dairy-Free, Gluten-Free (naturally)

Ingredients

4 ounces soya flour
Yeast extract (such as Marmite or Vegemite)
2 fluid ounces vegetable oil

Equipment Needed

Mixing bowl
Spoon or whisk
Airtight container for storage

Instructions

In a mixing bowl, combine the soya flour and yeast extract. The amount of yeast extract will depend on your taste preference, but start with a small amount (about ¼ teaspoon) and add more to taste. The yeast extract provides the characteristic savory, umami flavor that mimics the taste of cheese.
Gradually add the vegetable oil to the dry ingredients, mixing continuously. Ensure the oil is evenly distributed throughout the mixture. You want a smooth, slightly thick paste to form. If the mixture appears too dry, add a tiny bit more oil, a teaspoon at a time, until you achieve the desired consistency.
Mix all ingredients extremely well until a uniform paste is created.
Transfer the mixture to an airtight container. This is crucial for maintaining freshness and preventing the “cheese” from drying out.
Let the mixture set. Unfortunately, the original recipe does not mention any specific setting time. A good starting point would be to place the mixture in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and the texture to firm up. Check the consistency after a few hours, and if it is too soft, leave it in the refrigerator for longer.
Store the soy cream “cheese” in a cool place, ideally in the refrigerator.
If using fresh herbs instead of yeast extract: This substitution is mentioned in the original recipe. If you opt for fresh herbs, finely chop them and mix them thoroughly into the soy flour and oil mixture. However, be aware that using fresh herbs significantly reduces the shelf life of the “cheese.” It should be consumed within a day or two to prevent spoilage. The original recipe does not provide specific guidelines on how much fresh herbs to use, so start with a small amount (about 1-2 tablespoons, depending on the herb) and adjust to taste. Herbs like chives, dill, parsley, or even finely minced rosemary work well.

Expert Tips & Tricks

Flavor Enhancement: Experiment with different flavorings. Garlic powder, onion powder, smoked paprika, or a pinch of chili flakes can add depth and complexity to the “cheese.”
Texture Adjustment: If the “cheese” is too thick, add a tiny amount of water or non-dairy milk (such as soy milk or almond milk) to thin it out. Conversely, if it’s too thin, add a small amount of soya flour.
Oil Choice: The type of vegetable oil you use can influence the flavor. A neutral-tasting oil like canola or sunflower oil is a safe bet. However, you can experiment with olive oil for a richer flavor, but be mindful that it might overpower the other ingredients.
Yeast Extract Intensity: Be cautious with the yeast extract. It has a strong flavor, so start with a small amount and add more to taste. Too much yeast extract can make the “cheese” taste overly salty or bitter.
Herbs and Spices: Dried herbs are a great substitute for fresh herbs to extend the shelf life of the “cheese”
Experimentation is Key: The fun part of this recipe is how easily customizable it is. Don’t be afraid to venture beyond the basics and find your perfect flavor combination.

Serving & Storage Suggestions

Serve the soy cream “cheese” chilled. It’s a fantastic spread for bagels, crackers, or toast. It can also be used as a dip for vegetables or as a filling for vegan sandwiches and wraps. It is especially tasty on cucumber sandwiches. It can also be used to thicken up sauces.

Store the soy cream “cheese” in an airtight container in the refrigerator. It should last for up to 5 days, provided it doesn’t contain fresh herbs. If you used fresh herbs, consume it within 1-2 days. Due to the nature of the ingredients, freezing is not recommended as it can alter the texture.

Nutritional Information

(Note: Nutritional information is approximate and will vary based on the specific ingredients used, especially the type and amount of vegetable oil and yeast extract.)

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	300 kcal	15%
Total Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	100mg	4%
Total Carbohydrate	15g	5%
Dietary Fiber	5g	20%
Sugars	2g	N/A
Protein	10g	20%

Variations & Substitutions

Nut-Free Version: While this recipe is already dairy-free and gluten-free, for those with nut allergies, it’s naturally nut-free as well.
Spicy “Cheese”: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Sweet Version: A touch of maple syrup or agave nectar can transform this into a sweet spread, perfect for breakfast toast or as a dip for fruit. A little bit of cinnamon or nutmeg would also work well.
Sunflower Seed Butter: Sunflower seed butter could be added for increased volume and more flavour.
Garlic & Herb: Use garlic powder, dried oregano, basil, and thyme for a classic garlic & herb flavor profile.
Mediterranean: Sun-dried tomatoes (finely chopped) and black olives (finely chopped) add a Mediterranean flair.
Smoked Paprika: A generous pinch of smoked paprika can give it a smoky “cheddar” vibe.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of flour instead of soya flour?
A: Soya flour is crucial for this recipe due to its unique protein content, which helps create the cheese-like texture. Substituting it with another type of flour may not yield the same results.

Q: What can I use if I don’t have yeast extract?
A: While yeast extract provides the umami flavor, you can try using a small amount of soy sauce or miso paste as a substitute. However, the flavor will be slightly different. Nutritional yeast can also be used.

Q: How long does this soy cream “cheese” last in the refrigerator?
A: It typically lasts for up to 5 days in an airtight container in the refrigerator, unless you’ve added fresh herbs, in which case it should be consumed within 1-2 days.

Q: Can I freeze this soy cream “cheese”?
A: Freezing is not recommended as it can alter the texture and make it grainy.

Q: The mixture seems too dry. What should I do?
A: Add a small amount of vegetable oil, one teaspoon at a time, until you reach the desired consistency. You can also use a small amount of water or non-dairy milk.

Final Thoughts

This simple soy cream “cheese” is a testament to the power of plant-based cooking. It’s a blank canvas for your culinary creativity, and with a few simple tweaks, you can create a delicious and satisfying dairy-free spread that’s perfect for any occasion. So, go ahead, give it a try! Experiment with different flavors, share your creations, and discover the joy of homemade vegan cheese. Let me know what interesting flavour combinations you come up with.

Soy Cream ‘Cheese’ Recipe