In a pot add the non-dairy milk and lemon juice. Bring to a low boil on the stove and then cook 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.

3, Transfer the curds into a blender with the salt, maple syrup, 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. Adding in small spoonfuls as the blender needs about 1 to 2 teaspoons at a time.

Transfer the vegan cream cheese into a container. If you are using the optional vanilla and ground cinnamon you can add it in and mix together with a spoon. Chill for at least an hour or until ready to enjoy.