Vegan Cream Cheese
2 containers plain soy yogurt, (approx. 1 1/2 cups) (Wildwood makes an unsweetened one if you can get it)
cheese cloth, paper towel or coffee filter
1/4 Tablespoon sea salt
1/8 Tablespoon black pepper (or less, OPTIONAL)
1/8 t.-1/4 Tablespoon crushed garlic (or less, OPTIONAL)
OPTIONAL: other herbs, and spices (or fruit!)
Line a sieve with your cheese cloth, paper towel or coffee filter and place it over a bowl. Pour the yogurt in. Cover with plastic wrap, if you like. Put this in the fridge to drain overnight, or for 24-48 hours.
Scrape out what is left in the sieve (discard the liquid in the bowl) and mix with, salt, pepper and garlic.
(I do suggest a tad bit of garlic because even if you don't want a savory cream cheese for some reason it gives it the right flavor. But if you overdo the garlic or you will end up with garlic flavored cream cheese!)
If you like add herbs and spices.
Yield: About 1/2 cup.