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Vegan Herbed Cream Cheese

January 20, 2013 by epicureanvegan

Vegan Herbed Cream Cheese -- Epicurean Vegan

I think non vegans would find it pretty hard to know this is nondairy. (And when is it not fun to fool omnivores)? This is a Tofutti cream cheese-based dip/spread, but you could easily reverse the ratio of cream cheese and sour cream in this recipe and make it a sour cream-based one. It works great as a dip, dolloped on a baked potato, cracker spread, bagel topper, or sandwich condiment. It was ideal for veggie wraps . . .

Veggie Wraps -- Epicurean Vegan

INGREDIENTS:
12-oz container of Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1 Tbs dried minced onion
1 tsp salt
2 large green onion, sliced
1 Tbs lemon juice

DIRECTIONS:
Combine all of the ingredients in a food processor and blend until smooth. Store in an airtight container and keep chilled until using. Enjoy!

Filed Under: Appetizers, Dressings/Condiments Tagged With: condiment, dip, easy, fast and easy, nondairy, sandwich, spread, tofutti, Vegan, wrap

Cheezy Sauce

April 6, 2010 by epicureanvegan

Cheezy Sauce -- Epicurean VeganYep…here is yet another “cheese” sauce–this one quite impressive from Veganomicon. The ingredient list is relatively small and the flavor is not soy sauce-y like most (’cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think this sauce tastes closest to real cheese and I’ll certainly try it on other food. Like most “cheese” sauces, I recommend not microwaving any leftovers, but rather reheating it on the stove. Also, it does help to have the ingredients measured out and ready to go before starting…and of course, I went to my go-to ingredient for added creaminess…Tofutti sour cream!

INGREDIENTS:
2 C vegetable broth
1/4 C all-purpose flour
1 Tbs olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 tsp salt
Several pinches of freshly ground black pepper (I did 4 pinches)
1/8 tsp turmeric
3/4 C nutritional yeast
1 Tbs lemon juice
1 tsp prepared yellow mustard
Optional: 1/4 C Tofutti sour cream
Optional: Vegan Parmesan cheese

DIRECTIONS:
Combine the broth and flour in a measuring cup and whisk until dissolved. Preheat a small sauce pan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 mins, stirring often and being careful not to burn the garlic. Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3-5 mins; if it doesn’t, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more mins. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty the vegetable broth is), turn off the heat, cover the pan to keep it warm until ready to use. (If using the sour cream, add it now). The top might thicken a bit while it sits, but you can stir it and it will be fine. Serve warm and enjoy!

Filed Under: Dinners, Dressings/Condiments Tagged With: cheese sauce, dairy-free, Nacho cheese, nondairy, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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