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 chil;
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
* Alternatively, you can use vegan yogurt, either homemade or store bought.
Recipe for “Sun-dried tomato and basil cheese” from Artisan Vegan Cheese – read my review.
Buy it:
More: Mock cheeses | Mock dairy recipes
Help
Abbreviations | Conversions | Cooking tips
