Add these additional ingredients to the basic recipe for Vegan Cashew Cream Cheese to make your very own Garlic & Herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese with a kick!
When making the Vegan Cashew Cream Cheese add in clove of garlic, oregano, parsley, basil, and dill to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.