Veggie Cream Cheese Spread (Dairy Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Bell pepper
  • 1/4 cup Carrots
  • 1 tbsp Dill, Fresh
  • 1/4 tsp Garlic powder
  • 2 tbsp Green onion
  • 1/2 tsp Onion powder
  • 2 tbsp Parsley, fresh

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

• Liquids

  • 2 tbsp Water

Found on veggieinspiredjourney.com

Description

Ingredients

• 1 1/2 cups raw cashews, soaked several hours or overnight, drained and rinsed
• 1 tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 2-3 tbsp water
• 1/4 cup shredded carrots
• 1/4 cup diced bell pepper (I used orange, but red or yellow would be great, too)
• 2 tbsp diced green onion
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Directions

• 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. Youll 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 its 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 its better cold.