diff --git a/sauces/vegan_cream_cheese.tex b/sauces/vegan_cream_cheese.tex
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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Vegan Cream Cheese}
+\recipeMakes{8 ounces}{cream cheese}
+\recipeSourceWeb{Soy ``Cheese'' with Louise Dutton}{Blog.Cheesemaking.com}
+
+\begin{document}
+\begin{ingredients}
+\addIngredient{1 quart}{plain soy milk}
+\addIngredient{1 packet}{vegan yogurt starter}
+\addIngredient{2 tablespoons}{canola oil}
+\addIngredient{\half ˝teaspoon}{sugar}
+\addIngredient{\eighth teaspoon}{salt}
+\end{ingredients}
+
+\begin{steps}
+\addStep{Bring \ingredient{milk} to a boil, stirring constantly.
+	 Pour into a sterile jar and cool, covered, to \textbf{\ftemp{110}}.}
+\addStep{Add \ingredient{yogurt starter} and stir until dissolved.  Cover and
+	 incubate for \textbf{2 -- 8 hours} in a warm place, such as an oven
+	 with the oven light on.}
+\addStep{Pour yogurt into a cheesecloth bag and hang for
+	 \textbf{6 - 12 hours}, or until whey drains completely.}
+\addStep{Transfer \ingredient{cheese} to a blender or food processor and
+	 add \ingredient{oil}, \ingredient{sugar}, and \ingredient{salt}.
+	 Process until smooth.}
+\addStep{Transfer to a container and refrigerate until firm.}
+\end{steps}
+\end{document}