Easy Dairy Free Cream Cheese with Garlic and Chives
Flavor packed Dairy Free Cream Cheese is made in under 15 minutes and has garlic paste and chives to make your breakfast bagel just right!
Course Breakfast, Vegan Cheese
Cuisine Condiment
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 12Servings
Calories 62kcal
Author Ginny McMeans
Ingredients
1cupraw cashews
1tablespoonapple cider vinegar
2tablespoonslemon juice
1tablespoongarlic paste
1teaspoonsalt
1tablespoonchives to be mixed with cashews in a food processor
2-4tablespoonswater
3tablespoonsfresh chives, snipped
Instructions
If you have a high powered blender then you don't have to soak the cashews. If you'd like to soak the cashews then cover them with water and let sit for about 2 hours.
Drain the cashews (if you soaked them) and add to a food processor.
Add the garlic apple vinegar, lemon juice, garlic paste, salt 1 tablespoon chives and only 2 tablespoons of the water.
Process, off and on, until the mixture is smooth. If you would like it a little thinner add some more water. I can't imagine you would need over 4 tablespoons water total.
Stir in the chives at the end so that you have fresh chives showing in your cream cheese.
Notes
Don't bother freezing the cream cheese. It will be gone in no time.Especially if you use it as a dip. Yes! Use it as a dip with pita chips and you could spread on crackers too.If you make it for yourself and morning bagels than I would say it should keep 7 days in the fridge.