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.

Meanwhile, in a food processor pulse the vegetables until they are finely chopped and small. I like to add a paper towel to the bottom of a bowl. Then place the vegetables in it and top with another paper towel. Let it sit for a few minutes and then squeeze out the excess liquid.

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 food processor or 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.

Then mix the veggies and the vegan cream cheese together in a container. You can enjoy right away or place it in the fridge for at least a half hour to chill.