Veggie Cream Cheese Spread (Dairy-Free)
Creamy and tangy with bits of fresh veggies throughout, this dairy-free cream cheese is perfect on bagels or toast, as a spread in sandwiches or wraps, or as a dip for crackers or raw vegetables.
Creamy and tangy with bits of fresh veggies throughout, this dairy-free cream cheese is perfect on bagels or toast, as a spread in sandwiches or wraps, or as a dip for crackers or raw vegetables.
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1/4 cup shredded carrots
- 2-3 tbsp water
- 1 1/2 cups raw cashews ((soaked several hours or overnight drained and rinsed))
- 1/4 cup diced bell pepper ((i used orange but red or yellow would be great, too))
- 2 tbsp diced green onion
- Carbohydrate 0.526571705834989 g
- Cholesterol 0 mg
- Fat 0.0175565755208333 g
- Fiber 0.106595963443567 g
- Protein 0.0607310937546596 g
- Saturated Fat 0.00278060286458333 g
- Serving Size 1 1 people (6g)
- Sodium 1.6013723958456 mg
- Sugar 0.419975742391422 g
- Trans Fat 0.00343737239583333 g
- Calories 2 calories
Step-by-step
- Be sure your cashews have soaked for several hours, or ideally, overnight. The longer they soak, the creamier your cream cheese will be.
- After soaking, drain and rinse the cashews.
- To the bowl of a food processor, add the soaked cashews, vinegar, lemon juice, salt, onion powder, paprika, and garlic powder.
- Start to process to break up the cashews. You'll need to stop the food processor and scrape down the sides frequently to keep the mixture moving.
- Add the water 1 tbsp at a time until it comes together into a smooth spread. Be patient as this could take 5-10 minutes.
- Once it's smooth, transfer to a mixing bowl and add the carrots, red pepper, green onion, parsley, and dill.
- Stir to combine.
- Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.
- Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it's better cold.
My Dairy-Free Veggie Cream Cheese: A Simple Recipe for Busy Days
As a working mom, time is my most precious commodity. Finding healthy, delicious snacks and meal additions that don't take hours to prepare is a constant quest. That's why I'm so thrilled to share this recipe for dairy-free veggie cream cheese – it's quick, easy, and incredibly versatile.
This cream cheese is far from your average store-bought spread. The vibrant colors of the fresh vegetables are a feast for the eyes, while the creamy texture and tangy flavor make it a perfect addition to almost anything. I often spread it on whole-wheat toast for a quick breakfast or pack it with veggies and hummus for a satisfying lunch. It even makes a delightful dip for crudités or crackers when I'm entertaining.
The best part? It's incredibly simple to make. The most time-consuming part is soaking the cashews, but even that can be done overnight while I'm sleeping. The actual preparation takes only a few minutes, thanks to the magic of a food processor. The subtle earthy notes from the cashews are complemented beautifully by the fresh carrots, bell peppers, and herbs. It’s a truly delightful balance of textures and flavors that both kids and adults can easily appreciate.
I love that I can customize this recipe to my liking. Sometimes, I add a dash of hot sauce for a little kick. Other times, I experiment with different herbs, like chives or cilantro. The possibilities are endless! The base recipe, however, is wonderfully satisfying on its own. It’s the perfect blank canvas for your culinary creativity.
This cream cheese is a testament to how simple, healthy, and delicious homemade food can be. It’s a welcome change from store-bought options, which often contain additives and preservatives. Making my own cream cheese gives me the satisfaction of knowing exactly what's going into my family's food. And let's face it, the pride of serving something so scrumptious and knowing you made it yourself? Priceless. It's more than just a spread; it's a testament to the power of simple, wholesome ingredients transformed into something truly special. It’s a recipe I've made countless times, and I hope it quickly becomes a staple in your kitchen too.
Beyond the Bagel: Creative Ways to Use Your Dairy-Free Veggie Cream Cheese
This versatile spread transcends the typical bagel and toast applications. Here are some creative ways I've used it:
- Stuffed Avocados: A simple and satisfying lunch or light dinner. Scoop out the avocado, mash it slightly, and mix in a dollop of the cream cheese. Top with some fresh herbs for an extra burst of flavor.
- Veggie Wraps: Spread it inside a whole-wheat tortilla with your favorite veggies and hummus for a filling and healthy lunch or snack.
- Pasta Sauce Enhancer: Add a spoonful to your favorite pasta sauce for a creamy, tangy twist. It adds a unique richness without overpowering the other flavors.
- Sandwich Spread: It’s a delicious alternative to mayonnaise or other creamy spreads. The veggies add a pleasant crunch.
- Deviled Eggs: Mix a small amount into the yolk mixture for a creamy, herby twist on a classic appetizer.
- Potato Topping: A dollop adds a burst of fresh flavor and creaminess to baked potatoes. It's surprisingly delicious!
- Breakfast Bowl: Mix it into your overnight oats or smoothie bowls for a protein and flavor boost. The subtle sweetness complements the creamy texture wonderfully.
Making this dairy-free veggie cream cheese has become a regular part of my weekly meal prep routine. It saves me time and ensures I have a healthy, delicious option always on hand. I encourage you to try this recipe and discover all the creative ways you can incorporate it into your meals.
