This Vegan Garden Veggie Cream Cheese is my favorite way to enjoy cream cheese. Its cashew cheese base is tangy and the tiny match-stick diced carrots and thinly sliced scallions add the perfect delicate flavors and fresh textures.
2cups unroasted, unsalted "raw" cashewsmeasured then soaked overnight in water, drained, set aside soaking water.
⅓cupsoaking water from cashews or just waterYou may need more or less (use more for a softer dip style, or if you need more liquid to get it creamy) use less if you want a firm Philly style cheese, around 1/4 cup, (this will set up in the fridge and get firmer).
Put all ingredients except the veggies in the food processor.
Turn the food processor on high and walk away. Let it go for about 5 minutes, interrupting to scrape down sides with a spatula in order to help everything get incorporated.
Place in a glass bowl mix in veggies with a spatula and chill until cold. It will set up in the fridge and become thicker. If you let it chill overnight or longer it will become tangier. It's worth the wait. However, we often go at this with crackers right out of the blender.
Nutrition information is approximate.If you'd like this to be more like a dip (more spreadable and less firm) use 1/2 cup or more cashew soaking liquid instead of 1/3 cup cashew soaking liquid or water.Use less liquid if you want a firm Philly-style cheese, around 1/4 cup. This will set up in the fridge and get firmer. Process for 5 minutes or longer to get it creamy, especially when using less liquid.
The Garden Veggie cream cheese from Bruegger's had tiny diced red peppers with the carrots and scallions. I prefer it with just carrots and scallions or chives. You can mix whatever veggies into your cream cheese you would like. Into spicy? Try jalapeños. Italian? Dice up some hydrated or oil-packed sun-dried tomatoes and mince some fresh basil.
Veggie To Cream Cheese Ratio
I like a lot of veggie pieces in my cream cheese. I do a 1:1 ratio of veggies to cream cheese. If you live with someone who loves this cream cheese but doesn't understand why you would put veggies in it, you might not want to turn the entire batch into Garden Veggie Cream Cheese. Often I do 1/2 cup cream cheese with 1/4 matchstick diced carrots and 1/4 cup sliced scallions and/or chives.www.planttestkitchen.com