Garlic and Herb Vegan Cream Cheese
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!
- 1 recipe Vegan Cashew Cream Cheese (above)
- 1 clove garlic
- ½ teaspoon oregano
- ½ teaspoon dired parsley
- ½ teaspoon dried basil
- ¼ teaspoon dried dill
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.
Calories: 124kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 106mg | Sugar: 1g | Vitamin C: 0.8mg | Calcium: 9mg | Iron: 1.2mg
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