Soy Cheese with rice vinegar — Easy Vegan Japanese Snack

Discover how to make creamy, spreadable soy cheese using just two ingredients: unsweetened soy milk and rice vinegar. This simple Japanese-inspired vegan recipe offers a light tang, making it perfect for plant-based snacks, cheese boards, or dairy-free sandwiches. No special equipment or fermentation skills required — just wholesome ingredients and 10 minutes of hands-on prep. Naturally gluten-free, rich in protein, and endlessly customizable with herbs or miso for an umami boost. It can also be served on crackers or bread for a party.

Soy Cheese with Rice Vinegar

Looking for a creamy, dairy-free cheese you can make in minutes? This soy cheese uses only two ingredients — soy milk and rice vinegar — for a tangy, spreadable delight packed with plant-based goodness.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

cool in the refrigerator 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 1 cup unsweetened soy milk preferably organic, no additives
• 4/5 tbsp rice vinegar unseasoned

Method

 

1. Heat the soy milk

   In a small saucepan, pour in the soy milk and slowly heat over medium heat. Bring it just to the edge of boiling — small bubbles will appear around the edges (about 180°F / 82°C).
2. Add the vinegar

   Remove from heat and gently swirl in the rice vinegar evenly.
3. Let it rest

   Let the mixture sit undisturbed for about 1 minute. You’ll notice slight curdling.
4. Stir gently

   Using a spatula or spoon, slowly stir until the soy milk fully separates into curds and whey. Continue until curds begin to clump together into small pieces.
5. Strain and shape

   Pour the mixture through a cheesecloth or clean paper towel-lined strainer. Gently press to remove excess liquid.
6. Chill and set

   Transfer to a small container or mold, then refrigerate for at least 1 hour until firm.

Notes

Fermentation Tip

While this soy cheese isn’t fermented in the traditional sense, it showcases acetic acid (vinegar) coagulation, a form of acid-set “curdling” similar to making paneer. By using rice vinegar, a fermented food, you can enjoy the aroma, sweetness, and umami of rice that are rooted in Japan’s culture, as well as the mellow acidity of fermented rice vinegar.

*All “ 耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.

Serving Notes

• Spread it on crackers or toast with miso or shio-koji for a savory twist.
• Mix with herbs or garlic for a plant-based cream cheese alternative.
• Pair with cucumbers or pickled vegetables for a cool summer snack.
• Optional: Drizzle with olive oil and a pinch of sea salt before serving.

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