Blending it up with just a touch of soy milk makes it super creamy and fluffy. It was ultra tasty. I say was because, well, we ate it all that day.
(Also, yeah I realize that the peppers in the picture aren't jalapenos.)
Also, I sometimes feel the need to put "VEGAN" in the title because I'm not sure that everyone that comes to this blog realizes that all of the foods here are vegan. It's not in the web address or anything but it's true, all vegan!
Vegan Jalapeno Garlic Cream Cheese
1 container Tofutti Better Than Cream Cheese, brought up to room temperature
1 4oz can jalapenos, drained (not the pickled variety) or 2 small jalapenos, minced and seeded if desired
2 cloves garlic or 1/2 teaspoon garlic powder
2 Tablespoons soy milk
- Blend together until very smooth. I used my immersion blender but you could also use a small food processor or even whip it together with your electric mixer.
- Keep in the refrigerator for 3-4 days.
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