Makes 1 cup (250 mL) | Prep Time: 15 min | Rest Time: 1 hour
People often ask me whether I miss my cheese-eating days. The answer is no. Why? Because a plant-based alternative with herbs does the trick. This is best served with bagels.
½ cup (60 g) cashews
1 (8 oz/225 g) block silken tofu
½ cup (125 mL) vegetable oil
2 tablespoons minced chives
1 tablespoon apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon maple syrup
Bagels, for serving (optional)
1. Soak the cashews in boiling water for 10 minutes. Drain.
2. Place the cashews and remaining ingredients in a blender. Blend until the mixture is very smooth.
3. Pour the mixture into an airtight container and refrigerate to set for at least 1 hour before serving.
4. Enjoy as a spread for toasted bagels, or serve as desired. The vegan cream cheese will keep in an airtight container in the fridge for up to 5 days.
