Sun-Dried Tomato and Basil Cream Cheese

This savory, tangy vegan cream cheese is excellent on bagels or as a dip for raw veggies. Savory cream cheese with sun-dried tomatoes and basil
Yield about a pound
Time 5 minutes once base is ready, plus time to chill
  • medium bowl
  • rubber spatula
  • glass or ceramic container with lid
  • 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.


VeganRecipe for “Sun-dried tomato and basil cheese” from Artisan Vegan Cheeseread my review.

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More: Mock cheeses | Mock dairy recipes

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Sun-dried tomato and basic cream cheese