Plant-Based Herb Cream Cheese

 

Plant-Based Herb Cream Cheese

ingredients:

• 1 block firm tofu, pressed until very dry
• 1/4 cup raw cashews (optional - if you want nut-free)
• 1 tbsp apple cider vinegar
• 2 tbsp lemon juice, freshly squeezed
• 1 or 2 cloves garlic, peeled
• 1 tsp pink salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/4 c vegetable oil (I used melted coconut oil)
• 3 scallions, finely chopped
• 3 large leaves fresh basil, finely chopped
• 3 fronds fresh dill, finely chopped

preparation steps:

1. place tofu, cashews, garlic cloves, vinegar, lemon juice, oil, and spices in a high-speed blender and blend until creamy - you will need to scrape down the sides of the blender occasionally

2. fold in chopped fresh herbs and remove the cream cheese to lidded glass storage container 

3. chill for at least 6 hours before serving

for variation add or substitute any of the ingredients below:

• sliced green olives
• kalamata olives
• chives 
• capers
• sun-dried tomatoes
• roasted red pepper 
• fresh cracked black pepper
• lemon Zest
• red onion
• curry powder
• roasted sliced garlic
• pickled jalepeno pepper slices
• fresh jalapeño peppers, diced
• nutritional yeast
• everything bagel mix
• finely diced carrot, celery, bell pepper, and scallion - to make veggie cream cheese
• pistachio nuts, chopped

make it sweet by replacing the garlic, vinegar, herbs and spices with sweetener and:

• cocoa powder
• dairy-free chocolate chips
• vanilla extract
• cinnamon, raisins and walnuts
• fresh (or frozen) berries
• pumpkin spice and toasted pumpkin seeds
• fruit jams
• mango
• diced apple and cinnamon

the flavor possibilities are endless...