This variation of base cashew cheese is a flavorful non-dairy herbed cream cheese that pairs well with pickled figs as a canapé, as a spread for wraps and breads or with roasted beets.
Steps
1
Preparing the Cheese
Ingredients
2 cups of Base Cashew Cheese
1 1/2 tbsp shallot, minced
1 tbsp fresh chives, thinly sliced
3 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
In small bowl, combine all the Cashew Cream Cheese with all other ingredients well.
Use as a spread for sandwiches, bagels or wraps. Thin out and serve as a delicious dip for crostini and crudité.
This cheese is a wonderful addition to Slow–Roasted Beets, Grapefruit & Arugula Salad.
