This Roasted Garlic Vegan Cream Cheese goes amazingly well with my Heirloom Tomato Toast, but I’m sure you’ll find more than one way to use it! I honestly like a little more garlic so while I recommend 3-4 cloves, I personally would add a little more next time because I’m a garlic fanatic (much to my husband’s dismay). Well, if you live with someone who doesn’t love garlic as much as you do, even though roasting it makes it sweeter and have less bite, then keep it at 3-4 cloves!
Watch How to Make it Here (9:10)
Roasted Garlic Vegan Cream Cheese
Serves 2
Total Time: 22 mins
Ingredients:
2 tbsp vegan plain cream cheese (I used Kite Hill)
3-4 garlic cloves, skin on
drizzle extra-virgin olive oil
freshly cracked salt and pepper to taste
Instructions:
Cut the tops off of the garlic cloves, keeping them in their skins, and place them on a parchment lined baking tray. Drizzle with olive oil and place in the toaster oven at 425 degrees Farenheit for 20 mins.
Note: I used the one in my toaster oven since I was only roasting a small number of cloves. If you don’t have a toaster oven or don’t have a tray insert for it, you can roast the garlic on a baking sheet in the conventional oven; however, you may want to roast a whole head of garlic to use in a variety of ways and additionally roast some other vegetables so you make the most of the energy and heat required to run a full oven.
In a bowl, place the vegan cream cheese. When the garlic is done, squeeze it out of its skins into the bowl and mash with the back of a spoon or fork, and then stir well to combine it with the cream cheese. Add a little salt and pepper to taste, and enjoy!
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