In a pot add the non-dairy milk and lemon juice. Cook on the stove for 10 minutes over medium heat, this helps the non-dairy milk to curdle.

Place a large piece of cheesecloth over a sieve or strainer and then place in a pot to catch the liquid. Pour the curdled non-dairy milk carefully into the cheesecloth or scoop it in. Allow it to sit for at least 10 minutes (or up to 30 minutes). This will get a lot of the liquid out. Then once it is cool enough to handle use your hands to squeeze out more excess liquid.

Transfer the curds into a blender with the salt and nutritional yeast. Blend for about 1 to 2 minutes until it is smooth and creamy. You may need to add in some additional liquid as it blends and you can use the liquid that drained from the curd (essentially a vegan whey). Adding in small spoonfuls as the blender needs about 1 to 2 teaspoons at a time.

Taste the vegan cream cheese and add in more salt if you desire. You can enjoy on its own plain or add in other flavors with vegetables, seasonings, spices, and sweeteners. Enjoy immediately or keep in the fridge until ready to enjoy.