The Best Roasted Garlic Cream Cheese

Posted on by llbalanced
The Best Roasted Garlic Cream Cheese
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    [post_date] => 2018-05-23 07:32:05
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    [post_title] => The Best Roasted Garlic Cream Cheese
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    [post_modified] => 2018-05-25 12:05:41
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05.23

Alright, y'all. I know I JUST posted a recipe for Avocado Cream Cheese. But the thing is, I didn't make the cream cheese from scratch. I built upon delicious Kite Hill Cream Cheese (or any other brand you might want to use).

And it left me wanting to create my own from-the-ground up cream cheese that everyone can enjoy i.e. dairy-free and vegan! Plus, can you ever have too many cream cheese recipes?

vegan cream cheese

Methinks not. And I am sure you will agree once you try my version! I've tested this spread on carnivores and plant-based eaters alike, and all agree that this is as delectable as traditional cream cheese (slightly different, but equally good)!

The real secret to creating a cream cheese texture is to have a STRONG blender and the patience to blend it/use a little elbow grease. You want to avoid adding extra liquid at all costs, or it won't have the right thick, unctuous consistency. So don't skip on soaking your cashews, as this should help with the blending!

You might be asking...why not just stick with regular ole' dairy cream cheese, LL? Well here's the thing; if you can find a full-fat cream cheese made from milk from 100% pasture-raised cows AND you digest dairy ok in moderation...fine! Let me know if you do find that unicorn, p.s., because I have yet to.

But 1) I haven't found a really high quality dairy cream cheese and 2) lots of people deal with dairy sensitivities and intolerances. Typically, fermented forms of dairy like cheese and yogurt are a little easier to digest than milk or ice cream, but it's still problematic for many. In addition, it can be linked to breakouts or other hormonally-related skin issues. Thus, I suggest having an alternative to traditional cream cheese!

You might also be asking about tofu, since tofu can be controversial as well. Similarly to dairy, I think it is totally fine to consume moderate amounts of organic, non GMO, mostly unprocessed soy. Even better if you can find sprouted tofu, which I use and get at Trader Joes. Barring any specific medical conditions, I say enjoy this tofu spread if it makes you feel good!

I love this cream cheese so much that I found myself using it in all sorts of ways: of course, as bagel or toast spread, but also as a sauce for homemade white pizza, as a dip for roasted veggies or as a salad dressing, thinned with a little lemon juice and water. Also, my FAVORITE bagels are the sprouted ones from Alvarado Street Bakery. Highly recommend!

Feel free to play around with different flavor combinations; I've listed a few ideas in the instructions! If you give this a try, please tag me on IG so I can see your beautiful creations! @lauraleabalanced #llbalanced. 

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TOTAL TIME :15minutes4hours
4-6servings
INGREDIENTS
  • 1/2 cup raw cashews
  • 1 teaspoon avocado oil
  • 1 head garlic
  • 8 ounces extra firm tofu (approx 1/2 block)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon mellow/sweet white miso paste
  • 1/4 - 1/2 teaspoon sea salt (start with 1/4 and add to taste; I use 1/2)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 tablespoons nutritional yeast
DIRECTIONS
  1. Add cashews to a bowl and cover with room temperature water and soak for 4-6 hours.
  2. Once your cashews are soaked: Preheat oven to 400 degrees F. Slice the top ¼” off of your garlic head to expose all the cloves. Add to a baking sheet, cloves facing up, and drizzle with a teaspoon of avocado oil. Roast garlic for 30 minutes, or until cloves are golden brown. Set aside to cool at least 10 minutes before touching.
  3. While garlic is roasting, wrap your piece of tofu in a kitchen towel and top with a few heavy books--something heavy enough to press out the liquid but not squish it completely. Allow to sit 15 minutes.
  4. Rinse and drain cashews, then pat dry and add to a high-powered blender. Add pressed tofu, lemon juice, miso, sea salt (start with ¼ teaspoon), black pepper, onion powder and nutritional yeast. Once garlic is cool enough to touch, squeeze the cloves out of their skin into the blender.
  5. Puree everything together, using a tamper to blend. BE PATIENT and use some elbow grease. If you add liquid it will get too watery. Just keep mashing it together and it will blend. Add more salt to taste, then refrigerate “cream cheese” for at least 2 hours before serving. Cream cheese will keep for 5 days in the refrigerator. I do not recommend freezing it.
  6. VARIATIONS: remove garlic and add minced chives or dill | dice small pieces of carrot and bell pepper for a veggie version | chop black olives and stir in a tablespoon of olive oil | go sweet: remove garlic, pepper, onion powder and all but a tiny pinch of salt. Then stir in honey or jam or even some maple syrup and maple extract
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