Sun-Dried Tomato and Basil Cream Cheese

This savory, tangy vegan cream cheese is excellent on bagels or as a dip for raw veggies.
Yield	about a pound
Time	5 minutes once base is ready, plus time to chill
Tools	medium bowl rubber spatula glass or ceramic container with lid
Ingredients	1 batch cashew cheese base, cultured for 1-2 days ½ c oil-packed sun-dried tomatoes, drained and minced ½ c packed basil, minced 3 T nutritional yeast 2-3 cloves garlic, minced 1 t salt
Directions	Add all of the ingredients to the cheese base and mix well. Transfer to a container and refrigerate for at least 6 hours. Spread on bagels or toast, or serve with a selection of crudités. It’s especially good with carrots.
Notes	Recipe for “Sun-dried tomato and basil cheese” from Artisan Vegan Cheese – read my review. Buy it: Amazon.com \| Amazon.co.uk More: Mock cheeses \| Mock dairy recipes
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