easy veggie vegan cream cheese
This veggie vegan cream cheese is perfect for batch prepping on Sunday and using all week long. The flavors get even better after a day in the fridge
Servings 6 to 8
Ingredients
- 1 227g/8oz tub store-bought vegan cream cheese
- 2 tablespoon finely chopped chives
- 1 small jalapeño, deseeded and finely chopped (about 2 tablespoon chopped)
- ¼ C finely chopped red onion
- ⅓ C shredded carrot
- ⅓ C finely chopped red bell pepper
- 1 ½ teaspoon garlic or onion powder
- sea salt & ground black pepper, to taste
Instructions
- Take the cream cheese and place in a mixing bowl. The President’s Choice brand doesn’t need to soften. It can be mixed with the vegetables immediately. If using another brand of vegan cream cheese it might be much harder right out of the fridge. Allow it to soften so you can easily mix it with a spatula or you can use a hand mixer or stand mixer to stir everything together.
- Add in all the vegetables and seasonings and mix until well combined.
- Scoop into a container with a lid (reuse the cream cheese tub or use a glass container) and store in the fridge for up to 5–7 days
