Herb and Garlic Cream Cheese (Vegan)
If you are like me, you love a perfectly thick and creamy cream cheese. This recipe I am sharing with you today combines the perfect texture with tons of exciting herb and garlic flavors coming from roasted garlic, Herbs De Provence and chives!
I have been trying to recreate the satisfying feeling of biting into the perfect cream cheese and this recipe definitely did it for me! It’s perfect for spreading on top of a toasted bagel or crackers.
A lot of people think that making a vegan cream cheese would be extremely complicated, when in fact it is EXTREMELY EASY. This one is in rotation in my house every week as I’m sure it will be in yours!
You can avoid those strange tasting store bought vegan cream cheeses and swap it for this fresh and delectable homemade version that is easy to prepare and better for your wallet. This recipe makes enough for six servings. Any excess stores very well in the fridge in a Tupperware container.
The only tool you will need for this recipe is a high-speed blender, alternatively you can use a food processor. I like to use a blender for a more creamy cheese.
Many vegan cream cheese recipes call for either cashews or tofu as the base. I combined the two because I find the texture combinations pair perfectly together.
This super easy gourmet cream cheese will change your life!
Please let me know in the comments section what you think. I love your feedback!
- 1 cup Soaked Cashews, drained
- 1/2 block Firm Tofu, drained
- 3 cloves Roasted Garlic
- 2-3 tablespoons Nut Milk
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Onion Powder
- 1 teaspoon Herbs De Provence
- 1/2 teaspoon Salt
- 1 handful chopped Chives
- Soak cashews overnight or minimum 4 hours.
- Pre-heat oven to 400’F
- Place garlic cloves onto a baking sheet and bake for 20 minutes (every oven and clove is different so check on them regularly) They should be soft but not burnt.
- Remove the skin and place in a high-speed blender with drained cashews and tofu. Pulse until nicely broken down, add nut milk, lemon juice, Herbs De Provence, onion powder, and salt. Blend until smooth.
- Transfer into a bowl and fold in chives.
- Serve on your favorite toasted bagel or crackers.
Makes 4 Pancakes
- 1 Banana
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1 cup Oat Flour
- 1/2 cup Quick Oats
- 1 teaspoon Baking Powder
- 1- 1 1/4 cup Nut Milk
- In a medium size mixing bowl thoroughly mash banana with a fork, add vanilla extract and cinnamon, mix again.
- Stir in oat flour, quick oats and baking powder.
- Slowly add nut milk while continuing to stir until a nice pancake batter is formed.
- Heat a non stick baking pan to medium heat and use a ladle to scoop pancake batter onto the pan. Cook pancakes for 3-4 minutes a side.
- Top pancakes with maple syrup, and fruit (optional)
Vegan Omelette Cups
Makes 10 cups
Prep-Time 15 mins
Cook-Time: 25 minutes
These egg style cups are a spin on the traditional omelette. They have little preparation time and are easily customized. For these ones I opted for green onion and red pepper, I also topped some with vegan cheese shreds for my husband because he loves the cheesy texture.
These cups are great on the go or for a big Sunday breakfast pairing nicely with some homemade hash browns, toast and your favorite fruit- they also taste great with ketchup if you are a ketchup on your vegan eggs type of person !
The base of this recipe is quinoa flour, you can also use chickpea flour but the ratio to water and flour may vary slightly. I like the quinoa flour because quinoa is a complete protein. If you haven’t included quinoa into your diet, then you should get on it! Quinoa is a super-food and one of the only complete protein sources in the vegan diet. You can still get complete proteins in a vegan diet, of course, quinoa is just an all in one source. The three other important ingredients for this recipe are the nutritional yeast, black salt and turmeric. Nutritional yeast and black salt give it that egg-y flavor, nutritional yeast has the added benefit of being NUTRITIOUS- it is loaded with B-vitamins. B-vitamins are needed daily as they are water-soluble meaning they do not store very well in the body and need to be replenished daily. Turmeric is added for flavor and for the natural yellow color, turmeric is also a fantastic antioxidant and anti-inflammatory.
As previously mentioned, preparation time is quick and simple. The majority of the time comes from chopping up the veggies. For this recipe I included green onion and red pepper. These are two ingredients I always add to my tofu scramble, so naturally I needed to include it into these cups as well. The dry ingredients including the flour, nutritional yeast and spices are mixed together first in a separate mixing bowl, chopped veggies are added and then the water should be mixed in slowly until the perfect consistency is achieved. The consistency should be slightly thinner than a pancake batter. The batter is then scooped into a greased muffin pan and popped in the oven for 25-30 minutes. Easy right?!
If you are interested in more recipes like this ensure to follow me on my Facebook and Instagram page! Enjoy!
- 1 1/2 cups Quinoa Flour
- 1 tbsp Nutritional Yeast
- 1 tsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1/4 tsp Black Salt
- 1/2 cup Green Onions
- 1/4 cup diced Red Bell Pepper
- 1 – 1 1/4 cup room temperature Water
- Salt and Pepper to Taste
- Vegan Cheese Shreds (optional)
- Pre-heat oven to 375′
- Begin by dicing up vegetables. Set aside.
- In a medium size mixing bowl combine all dry ingredients and spices. Add onion and red pepper and give a quick stir. Slowly add the water while using a whisk to stir, continue to whisk in the water until the desired consistency is achieved. The batter should be that of a slightly thinner pancake batter.
- Use oil or a non-stick spray of your choice to line the muffin pan to avoid sticking.
- Use a 1/4 cup measuring spoon to distribute the batter. Sprinkle on vegan cheese shreds to the tops of each cup (optional).
- Place in the oven on the middle rack for 25- 30 mins. Twenty minutes into the baking check the cups with toothpick to see how much longer they may need in the oven, when the cups are done baking the toothpick should come out a little sticky but not liquid. This shows that they are cooked but not too dry.
- Remove from the oven and pair with toast and fruit for a delicious breakfast!
- 2 Cups of Oats
- 1 very ripe Banana
- 2 tsp Hemp Seeds
- 1/4 cup Pumpkin Seeds
- 1/2 cup Warm Water
- 1/4 cup melted Nut Butter
- 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- 2 1/2 tbsp Agave or Maple Syrup
- 1/3 cup Vegan Chocolate Chunks or Chips
- Pre-heat oven to 350′
- In a large bowl combine melted nut butter with vanilla and banana. Use a fork to mash the banana into the mixture until well combined. Add the agave and stir.
- Add oats and cinnamon and mix well.
- Add in the pumpkin seeds, hemp seeds and chocolate chips, slowly add in the warm water until the mixture is well combined and able to form into balls.
- If your mixture is too wet add more oats, if too dry add more warm water.
- Form 1 inch balls and then lightly flatten with your palm, drop them onto a baking sheet lined with parchment paper.
- Bake for 15-20 mins until slightly browned on the bottoms.
Perfect Vegan French Toast
- Thick Cut Bread
- 1 tbsp Ground Flax Seed
- 1/2 tsp Cinnamon
- 1/4 tsp Vanilla Extract
- 2 tbsp Cane Sugar
- 1 cup Non-Dairy Milk
- 2 tbsp warm water
- Maple Syrup
- In a small bowl add flax and water and set aside
- In a large bowl combine non-dairy milk, sugar, vanilla, cinnamon adding flax mixture last, then whisk.
- Heat a non-stick pan to medium heat, coat each side of the bread in mixture ensuring not to soak it.
- Place coated bread onto hot pan and leave for about 2-3 mins or until lightly browned- make sure to do this to both sides of the bread.
- Top you french toast with fresh fruit of your choice (optional) and pour on your maple syrup!