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2 months ago
By Annie Oliverio
Image Credit : Roasted Garlic and Fresh Herb Cream Cheez [Vegan, Gluten-Free]
Roasted Garlic and Fresh Herb Cream Cheez [Vegan, Gluten-Free]
2 months ago
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This homemade vegan cream cheese might just remind you of herbed Boursin. It's easy to make and irresistible smeared on crackers or toasted bagels! The cashew-base gives it it's unbelievably creamy texture. The garlicky goodness will delight eaters of all kinds. Serve this at your next dinner party or wine night––it will most definitely impress your guests (especially if you tell them it's vegan!)
Roasted Garlic and Fresh Herb Cream Cheez [Vegan, Gluten-Free]
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste
- Dairy Free
- Gluten-free Recipes
- No Refined Sugar
- Nut-Based Cheese
- Soy Free
- Sugar Free / Low Sugar
- Vegan
- Wheat Free
Serves
2 small rounds
Ingredients You Need for Roasted Garlic and Fresh Herb Cream Cheez [Vegan, Gluten-Free]
- 1 small head garlic
- 4 tablespoons fresh chopped herbs, such as thyme, rosemary, chives, and/or oregano
- 1 cup raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- 1/4 cup coconut butter or 1/4 cup unsweetened coconut flakes, soaked in water for about 15 minutes, drained
- 1/4 teaspoon sea salt
- 1/2-1 teaspoon garlic powder
- 3 tablespoons fresh lemon juice
How to Prepare Roasted Garlic and Fresh Herb Cream Cheez [Vegan, Gluten-Free]
- Preheat toaster oven (or oven) to 450°F. Cut off the top 1/3 or so of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
- Line two 3/4 cup ramekins with cheesecloth. Sprinkle the bottoms of the ramekins with one tablespoon each of the herbs, reserving the remaining herbs.
- Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth. It will not get completely smooth. Squeeze the cloves from the roasted garlic and drop into the bowl of the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined.
- Divide the mixture between the prepared ramekins, pressing the cheese down into the herbs and cheesecloth. Tap the ramekins on the counter a few times and level the top. Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with the ends of the cheesecloth. Put one ramekin on top of the other and fill a third ramekin with water and place it on top of both ramekins (you’ll have a “tower” of 3 ramekins). Place them in the refrigerator and let set overnight.
- The next day, remove the water-filled ramekin. Gently tug the cheesecloth to remove the cream cheese from the other ramekins and serve with bread or crackers - or place them in an air-tight container for up to one week.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste
Notes
If you use the Coconut Butter rather than the coconut flakes, you may need to add just a touch of water when processing.I give a range of garlic powder here because it’s pretty powerful stuff. As the cheese sets, the flavor develops, so err on the side of less garlic powder (or none) if you’re not a big fan.
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- All Vegan Cheese
- Cashew
- Coconut
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Nutritional Information
Total Calories: 348 | Total Carbs: 16 g | Total Fat: 30 g | Total Protein: 4 g | Total Sodium: 383 g | Total Sugar: 0 gPer Round: Calories: 174 | Carbs: 8 g | Fat: 15 g | Protein: 2 g | Sodium: 192 mg | Sugar: 0 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
About The Author
Annie Oliverio
See My Recipes
Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.
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why not not able to view a printable page for recipe???
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That\’s soooo good. I\’ve also put it on a pizza and it doesn\’t melt too much, I loved the result! Thanks for the recipe!
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I lost 5 pounds already with the 3 Week Diet plan I’m on now. Check out the review I did here: http://www.eatinghealthygeek.com/3-week-diet-review
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