Do you love cream cheese with a bagel? Or maybe like to use cream cheese for a veggie dip for parties?
There are two cream cheese recipes in the book, this one is my Sour Cream ‘n Onion Cream Cheese.
I had a thing for sour cream ‘n onion snacks and foods in my pre-vegan days. As in chips, rings (apparently these are a Canadian thing?), and chip dip. So, I just had to create a sour cream ‘n onion cream cheese recipe for The Cheese Trap.
Back to the recipe. This cream cheese is wonderfully easy to make, and so creamy and delicious. We love it as a spread on crusty breads to pair with soups or pastas. But I’m thinking if I was a bagel lover, this would be absolute bagel spread-bliss!
Let me know how you enjoy the recipe, guys, and be sure to tune in to Dr. Oz in March! x Dreena
Sour Cream ’n Onion Cream Cheese link to print
1 cup presoaked cashews (this is about 3/4 cup raw cashews; soak for 2-3 hours in warm water)
1/4 cup plain non-dairy yogurt
1 tbsp freshly squeezed lemon juice
2 tbsp sliced green onions (green portion)
1 tsp mild miso (ex: chickpea miso)
1/4 tsp sea salt (rounded)
1/2 tsp pure maple syrup
1/8 tsp guar gum, lightly rounded (optional, see note)
In a blender (high-speed is easiest), blend all ingredients until very smooth, scraping down blender as needed. Once smooth, use straightaway or refrigerate in an airtight container for 3-5 days. Makes about 1 cup.
Guar Gum Note: The guar gum helps give a slight viscous texture to this recipe, which more resembles commercial cream cheese (dairy and non-dairy). It’s not essential to the flavor, however. So, if you don’t have it, you can omit and simply chill the mix to help it set more before serving.
Per 2-tablespoon serving: 98 calories, 3 g protein, 6 g carbohydrate, 2 g sugar, 7 g total fat, 62% calories from fat, 1 g fiber, 176 mg sodium
photos: by Nicole Axworthy