I was out of cream cheese. I realized this when I was already toasting my toast and slicing my avocados. I was making avocado toast, and unless I could come up with cream cheese quickly, our avocado toast would be uncomfortably dry.
I came through, though. I came through like a super hero who treated bad meals like crimes.
With things I already had in my kitchen, I whipped this up in 5 minutes. I saved breakfast that day.
Now, it’s time for me to teach you what I learned that day. I learned that I don’t need processed ingredients that I don’t understand in my store-bought vegan cream cheese. I can have the same great taste in something I can quickly make at home; no fancy kitchen appliances required.
If you’ve been feeling weird about eating processed cream cheese lately as I had, I encourage you to give this a try. I hope you love this as much as I do.
Cream Cheese with Chives
Prep Time: 5 minutes
Yield: 2 cups
- 2 cups almond meal
- 4 tablespoons unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3 tablespoons fresh chives, minced
Step 1: Mix the milk and apple cider vinegar.
Something science-y happens when you mix these two ingredients. The milk begins to experience its very beginning stages of coagulation. When you don’t mix these two ingredients together aside from the other ingredients, the bound flavor won’t happen the same way. Whisk these two ingredients together for about 30 seconds.
By the way, the apple cider vinegar is the unsung hero in this recipe. Surprisingly, this odd ingredient is the key to achieving that cream cheese flavor.
Step 2: Mix the remainder of the ingredients.
Add the oil, almond meal, salt, and fresh chives to the milk.
Depending on what kind of consistency you’re looking for, you can use different utensils to mix these ingredients together. If you’re after a light and fluffy consistency, use a fork to mix and fluff. If you would rather have a smooth consistency, use a spoon to mix and press the ingredients together.
Step 3: Serve and/or store!
It was great with crackers and salad on top! As mentioned earlier, this was also fantastic on toast. Use it for breakfast or lunch; I don’t care!
If you have any fun ways to use your herby cream cheese, I’d love to see your creations. You can tag me on your cream cheese photo on Instagram @thisvegangirl or use the hashtag #thisvegangirl. You can also add me on Facebook or comment on this pin on Pinterest. Better yet, comment below! It’s so exciting to hear from you guys.