Vegan Cream Cheese
, Yield: 8
A tangy, herb-flecked sunflower seed spread, blended smooth and optionally molded and chilled.
| 1 1/2 tsp dried oregano (for the spice blend) | Stir spice blend together | Add 1 1/2 tbsp blend, pulse 2-3 times | Fill mold, smooth top, chill hours |
| 1 1/2 tsp dried basil (for the spice blend) | |||
| 1 1/2 tsp dried parsley (for the spice blend) | |||
| 1/2 tsp garlic powder (for the spice blend) | |||
| 1/2 tsp onion powder (for the spice blend) | |||
| 1/4 tsp smoked paprika (for the spice blend) | |||
| 1/4 tsp red pepper flakes (for the spice blend) | |||
| 140 g sunflower seeds, soaked & drained | Blend seeds, yeast, lime, salt, water smooth | ||
| 2 tbsp nutritional yeast (or white miso paste) | |||
| 22 ml lime juice (or lemon juice) | |||
| 1/2-3/4 tsp salt | |||
| Black pepper, to taste | |||
| 120 ml water | |||
| 1 1/2 tbsp chimichurri spice blend (stirred into the cheese) | |||
| 1 tsp olive oil (for the container) | Grease mold, sprinkle with blend | ||
| 1/2 tbsp chimichurri spice blend (for the mold, optional) |
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