This vegan cream cheese is bursting with flavors of herbs and garlic. It's smooth, creamy, and perfect for spreading on your favorite bread or crackers. Plus, it's easy to make and requires just a few simple ingredients.
Ingredients:
- 2 cups raw cashews, soaked overnight
- 1/4 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions:
Drain and rinse cashews that have been soaked
Put cashews, almond milk, nutritional yeast, garlic, lemon juice, and apple cider vinegar in a food processor and blend them together
Mix until it's creamy and smooth
You can also add onion powder, salt, and pepper
Pulse until the herbs are spread out evenly
Check the seasoning and make changes if needed
Move the mixture to a bowl or a container that won't let air in
Put it in the fridge for at least an hour before serving so the flavors can mix
Spread it on crackers, toast, bagels, or use it as a dip for vegetables
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