|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|
|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.
Recipe for “Sun-dried tomato and basil cheese” from Artisan Vegan Cheese – read my review.
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