I love seeing ever widening options for plant-based food products in my favorite grocery stores. They increase the possibilities of practical home cooking. One such recent discovery was the vegan cream cheese at Trader Joe’s! I don’t know for how long they had been offering it, since I don’t spend much time at all staring at their cheese section. But when I found this out, I immediately grabbed one and started experimenting with it as a recipe component, for both savory and sweet options.
First experiment was to… make cheese. I like the form and texture of the cream cheese but I wanted to flavor it better to be able to use it as a cheese dip. A few spices, some vinegar and herbs later, I had this wonderful cheese dip/spread that I call the “Dill Cream Cheese”. And it works great in sandwiches, over toast topped with avocado slices, for dipping chips and/or veggies in. See the recipe at the end of this post.
So it makes a good cheese spread. The next test was a sweet one. I wanted to make a cake frosting out of it! Does it make sense? Like a cheesecake flavor profile. So I mixed it with maple syrup, cocoa, coffee and other components and served alongside my Coffee Glazed Chocolate Hazelnut Cake, replacing that recipes glazing. Well it worked beyond my expectations. And I will soon update that recipe and give this one as an option for the glazing. You can be sure that it will be announced on my Instagram and Facebook accounts.
The third one I tried was savory. A tortilla pocket with a creamy spinach filling! That recipe, will also be posted on the blog soon. For now, though, here is picture of all in one table spread:
- 1/2 cup raw cashews
- 1/2 cup vegan cream cheese
- 1/4 cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground mustard
- 2 tablespoons fresh dill finely chopped
Put everything in a food processor, except the dill, and mix until smooth.
Put in a container and add the dill.
Let it wait at room temperature for one hour and then refrigerate overnight.
It can stay in the fridge 7-10 days.