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Vegan Cream Cheese with Vegetables

This Vegan Cream Cheese with Vegetables is creamy with fresh diced vegetables, perfect on bagels or toast, in sandwiches or wraps, or as a dip for crackers or raw vegetables.
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Course: sauce
Cuisine: internationnal
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8
Author: Sophie Viau

Ingredients

  • 1 ½ cup raw cashews
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • Salt for taste
  • 1 red pepper
  • 2 green onions
  • 2 stalks of celery
  • 1 grated carrot

Instructions

  • Place the cashews in a bowl, pour boiling water to cover and soak for 1 hour
  • In the blender, add the cashews, drained and rinsed. Add the lemon juice, apple cider vinegar, garlic powder and salt, mix until you get a smooth texture. Place in a bowl, set aside
  • Finely chop all of your vegetables and grate the carott
  • After cutting all your vegetables add them to your cream cheese
  • Take your spoon and start mixing by folding your vegetables into your cream cheese. Mix your vegetable mixture until they are evenly distributed in your spread