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 | |
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Ingredients |
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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. |
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Notes |
Buy it: More: Mock cheeses | Mock dairy recipes |
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Help | Abbreviations | Conversions | Cooking tips | |
Sun-Dried Tomato and Basil Cream Cheese
