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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
Cook Time 5 minutes
cool in the refrigerator 1 hour
Total Time 1 hour 10 minutes
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.