Sun-dried Tomato and Garlic Cream Cheese

Name: Sun-dried Tomato and Garlic Cream Cheese
Yield: Makes 10 to 12 ounces
Ingredients: 1 teaspoon salt; 3 cloves garlic; ½ cup sun-dried tomatoes (see note); 8 ounces Fresh Mozzarella or Cashew Cream Cheese

Preparation info

Makes
10 to 12 ounces

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

This is a great way to use up Fresh Mozzarella or Cashew Cream Cheese that becomes too sharp after an extended time in the refrigerator. The pungent garlic and tangy sun-dried tomatoes play upon the sharpness and create a rich, flavorful, reddish cheese that’s great on crackers or sandwiches.

Ingredients

8 ounces Fresh Mozzarella or Cashew Cream Cheese
½ cup sun-dried tomatoes

Vegan
cheese
Gluten-free

Method

Put the Fresh Mozzerella, sun-dried tomatoes, garlic, and salt in a food processor. Process until fairly creamy, leaving the sun-dried tomatoes slightly chunky or processing longer for a smoother consistency. Transfer to a container, cover, and refrigerate.