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Vegan stracchino is a type of Italian cheese spread that can be prepared in 5 minutes and with an amazing result. You'll end up with a spreadable cheese with a flavour and texture very similar to those of the classic Italian stracchino. Perfect to spread on bread, but even better to stuff in flatbread, like this piadina with stracchino and arugula.
What to expect: consistency very similar to regular stracchino. Creamy, spreadable, light, cheesy and with a slightly tangy flavour.
Stracchino is a traditional Italian cheese, originally produced in Lombardy but nowadays widely popular from north to south. It is a fresh, white, and soft cheese, generally made with cow's milk.
Here we show you how to make a kind of stracchino with a soy base, therefore without milk and 100% plant-based. Vegan stracchino is a really good alternative to cheese spread for those who are intolerant to milk, but also for those who are curious to try something new.
💭 What is stracchino?
Stracchino, sometimes known as "crescenza" is a type of northern Italian cow's-milk cheese. It's a fresh cheese, with a very soft and creamy texture, and with a mild, delicate flavour. It's kind of a less-fat, stringy version of cream cheese.
How do I eat vegan stracchino?
Our vegan stracchino can be used exactly like regular stracchino or like any other plant-based cheese spreads. This means that you can use it as a spread on fresh or toasted bread.
You can even use it in pasta-bakes, lasagne, melted on bread or pizza, or even better, as the filling for Italian piadina, a traditional Italian flat-bread usually filled with stracchino and rucola (rocket).
- Soy milk: best for making this vegan stracchino. Just make sure it's flavourless and sugar-free. You can try to replace it with another vegetable milk, but the stracchino will come out slightly different.
- Cornstarch and potato starch: both have a thickening function, but they produce a different result. Here we use both in the same amount.
- Olive oil: we have also tried other vegetable oils, but extra virgin olive oil produces a stracchino with more flavour.
- Lemon: to add acidity.
- Nutritional yeast: this is not regular yeast, but is a flavouring agent used to give the cheese flavour. Very little is needed in this recipe.
- Soy yogurt: fundamental in this preparation, both to give consistency and the sourish note present in the classic stracchino. Use soy yogurt without flavouring and without sugar.
- Salt: two generous pinches to make it taste better.
To make this plant-based cheese spread you'll only need a small saucepan that can fit all the ingredients, and a hand whisk.
Vegan Stracchino - Italian cheese spread
- Small pot
- 230 g (1 cups) soy milk unsweetened
- 30 g (2 tbsp) potato starch
- 10 g (⅔ tbsp) corn starch
- 10 g (1 tbsp) olive oil
- 10 g (1 tbsp) lemon juice
- ½ tbsp nutritional yeast
- 2 pinches salt
- 120 g (0.5 cups) soy yogurt unsweetened
- In a pot, add soy milk, potato starch, corn starch, olive oil, lemon juice, nutritional yeast, and salt. Stir with a whisk till there are no lumps.
- On medium heat, bring the liquid to a boil while stirring continuously. Keep stirring until the liquid becomes thick.
- Take off the heat, keep stirring vigorously for another minute, then add the soy yogurt and stir very well.
- You should see the ingredients relax and turn into a smooth, lightly stringy consistency. Your vegan stracchino is ready. Store in a bowl in the refrigerator for up to 5 days.
Yes, you can prepare vegan stracchino in advance and store it in the refrigerator for up to 5 days.
Yes, you can use any unsweetened, natural, no-flavour plant-milk. However, we find that soy milk produces the best results that is most similar to Italian stracchino.
Yes, you can use any unsweetened, natural, no-flavour yogurt. However, we find that soy yogurt produces the best results that is most similar to Italian stracchino.
If you don't have potato starch, then double the amount of corn starch for this recipe. The texture will be more stringy this way, and less fluid. You might need to add a tablespoon of extra yogurt.
No, you should not use coconut oil because it's a saturated fat and it will become solid when you put it in the refrigerator compromising the texture of the vegan stracchino. I would stick to vegetable oils that stay liquid at room temperature.
Before storing, make sure your vegan stracchino has cooled down to room temperature. Then store in a bowl, covered, in the refrigerator for up to 5 days. We do not recommend freezing this vegan stracchino.
The stracchino will clump together when in the refrigerator. This is fine. It will still be perfectly spreadable and delicious.
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Let us know if you try this at home in the comments below, or take a picture and tag us on Instagram @theplabtbasedschool