Ok, this cream cheese is probably one of my favorite things that I make. I missed having vegetable cream cheese on my bagels. It was my go-to breakfast when I was younger. Although I don't eat bagels very often, sometimes I just have to have one, and this has to be what goes on top. The best part...this makes a fantastic vegetable dip! Cut up some carrots, celery, cucumbers, whatever veggies you like, and use this as your dip. It is so good. Another use for this cream cheese is it makes a super yummy sandwich spread. I love veggie sandwiches...give me all the cucumber and tomato slices. Slather on this spread and yum!
1 cup raw cashews, soaked
Juice of 1/2 lemon
3T finely chopped veggies (carrots, celery, bell pepper)
1T dried chives
1 1/2 tsp dried minced onion
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp dried dill
1/4 tsp salt
1/8 tsp coriander powder
Soak your cashews for 6-8 hours or cover them in boiling water for 20 minutes. Drain the water.
Chop your veggies into small pieces.
In a blender add in the cashews, lemon juice, apple cider vinegar, garlic powder, dill, salt, and coriander. Blend until completely smooth and creamy, about 2 minutes on high.
Once your mixture is smooth, stir in your finely chopped veggies, dried minced onions, and chives. You don't want to use the blender for this as you want to keep the bits of veggies whole.
Notes: Omit the salt if using salted cashews
This will store in the refrigerator for about a week.
Would you like to see other cream cheese flavors or dips?
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