Creamy and mild!

Creamy, smooth, mild, and softly savory, this creamy cheese is so good, easy, and simple to make, this cheese will win your heart and your palate! Perfect for pairing with crackers and vegetables, to spread on bread, to mix with herbs and spices and turn into a salad dressing and, of course, to be part of a cheese board!

Enough chitchat! Here is the recipe!


• 1 liter of unsweetened soy milk
• 3 to 4 tablespoons of fresh lemon juice, or lime juice, or white vinegar
• 2 tablespoons of vegan butte
• 1 teaspoon nutritional yeast
• 1/4 teaspoon of salt
• 1/2 teaspoon lemon juice
• A pinch of freshly ground white pepper


  • 1.
    Add the unsweetened, soy milk to a pot, turn on the heat and once you see that it starts to form bubbles on the milk around the pot add the lemon juice
  • 2.
    Stir delicately; you are supposed to see curds forming up
  • 3.
    Cover the pot and allow it to rest for 10 to 30 minutes
  • 4.
    After this time, strain the cheese and separate the solids from the liquid discarding the liquid.
  • 5.
    Add the solids to a bowl and add the salt, the lemon juice, the white pepper, and the nutritional yeast and mix to combine; and your mild cheese is ready!
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