1 TBSP plain unsweetened vegan yoghurt with live cultures. ( I have used both soy and coconut yoghurt. Both work well but the soy gives a more authentic taste)
pinch salt
Method
Add all ingredients to a high speed blender and blend until smooth.
Transfer to a small container. Cover with a lid and allow to sit on your bench top, untouched for 1-2 days. Culturing times differ depending on the weather. I live in a warm climate, mine is usually ready in about a day and a half. You can tell it is ready when the mixture thickens and increases in volume.
Once it is ready, store in the fridge and enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/easy-vegan-cultured-cream-cheese/