If you’re looking for a dairy-free alternative to an old favorite, garlic and herb goat cheese, give this vegan take a try. The “cream cheese” alone lacks the usual, slight tang of its Philly counterpart, but a touch of lemon juice is all you need to lend it that missing edge. A little bit of seasoning is all it takes to elevate an otherwise beige (literally and figuratively) product to something crave-worthy!
Garlic and Herb Cream “Cheese” (Vegan)
Preparation Time: 10 minutes
Makes: About 1 cup
Spread the finished product on bagels or crackers, or use it as a dip for raw veggies or chips! Also, if you want, you can easily make this without the aid of a stand mixer — a hand mixer or simply a spoon and a few minutes of stirring will work just fine.
- 1 teaspoon (5 grams) minced garlic
- 1⁄4 teaspoon Kosher salt
- 1⁄8 – 1⁄4 teaspoon freshly ground black pepper
- 8 ounces Trader Joe’s vegan cream cheese or comparable brand
- 1 tablespoon (14 grams) lemon juice
- 3 tablespoons finely chopped chives, plus more for garnish
- 1⁄2 teaspoon minced fresh thyme leaves
On a cutting board, sprinkle minced garlic with Kosher salt and mash garlic into a paste. Transfer garlic paste, pepper, vegan cream cheese and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for a minute or two until well-combined and somewhat fluffy. Stir in chives and minced thyme. Season to taste with additional salt and pepper, if needed, and transfer mixture to a small storage container; garnish with chives. Cover and refrigerate for several hours before using, use within about 5 days.