Being the best brings with it a lot of pressure. But, don’t worry, this lives up the hype.
My mom makes these cheese balls that everyone really loves at holiday parties (non-vegan). So I wanted to challenge her to make a vegan version of one of them. Even though what we made didn’t end up in ball form, it was still incredibly delicious!
It’s dairy-free, nut-free and gluten-free and doesn’t require any weird and crazy ingredients or methods. It’s just pure aweome!
This one is “pizza” flavored but you could really put anything with it. Jalepeno, garlic, and spinach and artichoke are good options.
Ingredient break down (makes about 16 oz of dip)
2 packages of Tofutti brand plain “cream cheese”
1/4 cup of sundried tomatoes, drained
10 or so leaves of fresh basil
1/2 tbsp of minced garlic
In a food processor or a little Ninja (what I used), blend tomatoes, basil and garlic with a little dollop of the cream cheese to get it going. Once that’s blended quite well, transfer it to a large bowl with the rest of the cream cheese. Mix this by hand or using a hand mixer for a minute or so,until it’s well-combined.
The last step… It’s going to take some self-control. But, please share it and eat it! Or just hoard the entire thing and eat it yourself. 🙂
It’s best to use a strong cracker or chip when serving this. I am using plain bagel chips and pita chips. And yes, I am definitely serving this at Thanksgiving as a snack before dinner.