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!
Servings 12 Servings
- 1 cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon garlic paste
- 1 teaspoon salt
- 1 tablespoon chives to be mixed with cashews in a food processor
- 2-4 tablespoons water
- 3 tablespoons fresh chives, snipped
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.
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 ourself and morning bagels than I would say it should keep 7 days in the fridge.
Serving: 1Serving | Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Sodium: 195mg | Potassium: 75mg | Vitamin A: 45IU | Vitamin C: 1.9mg | Calcium: 6mg | Iron: 0.7mg