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Lemon Basil Yogurt Cream Cheese

A tangy, creamy "cheese" that's as good for you as yogurt!1/2

Course: Appetizer, appetizers, condiment, snacks
Cuisine: American, Healthy
Keyword: basil, condiment, cream cheese, lemon, lemons, snack, spread, yogurt
Servings: 1 cup
Author: HelenFern
Ingredients
  • 1-1/3 cup Greek yogurt, plain and full fat (Use 2 cups if using regular yogurt)
  • 1/2 teaspoon sea salt
  • 1 teaspoon nutritional yeast flakes or powder
  • 1 Tablespoon finely chopped fresh basil
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon honey
Instructions

  1. Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast, then put it in the coffee filter.

  2. Cover it and let it sit at room temperature until it's thick and creamy. Greek yogurt will not take as long as regular since it's already been strained some. You'll need to change the coffee filter a couple of times.

  3. When it has reached the consistency of whipped cream cheese, put it in a clean bowl.

  4. In a cup, mix the honey and lemon juice until the honey dissolves.

  5. Stir the basil and honey mixture into the cream cheese, mixing evenly. 

  6. Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. 

    It should last about a week in the refrigerator.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat.