Garlic Scapes!!! I just can’t hide my excitement. There is just something so amazing about these curly garlicky tendrils and they are especially exciting in this Garlic Scape Vegan Cream Cheese!
A Creamy Dairy Free Cheese
A dairy free cream cheese is the perfect luscious pairing for the bright and flavorful scapes. We opted to make this “cheese” out of both tofu and cashews. The tofu brings an extra boost of protein along with the cashews as well as adding a great soybean flavor.
Here is exactly what you will need to make this vegan cheese:
- Raw Cashews
- Extra Firm Tofu
- Garlic Scapes
- Nutritional Yeast
- Miso Paste
- Garlic Powder
- Salt & Pepper
Garlic Scapes- A Seasonal Favorite!
If you aren’t familiar with garlic scapes, don’t worry. We discovered these incredible delicacies a few years ago, but in the last couple of years we have been seeing them more and more. The best place to find them is probably at a local farmers market but we recently have also found them at a local market too. So just keep an eye out and they can’t be missed!
Additionally, when you do manage to track them down, they can also be saved for later use. Garlic scapes are rather hardy so they do last a little while once refrigerated but they also freeze well so don’t worry if you can use them immediately.
A Great Recipe for Planners!
Oh, and another amazing thing about this Garlic Scape Vegan Cream Cheese?! It gets better with time. In fact, if you have a chance I would even suggest making it early if you are planning to share. The flavor of the garlic scapes are just SO MUCH better after having a day to infuse. But don’t worry, it’s still amazing the day you make it as well!
This cream “cheese” will bring a new level to a bagel, a creamy richness to pasta, or a rich flavor to almost ANYTHING! Don’t think this can be used for only bagels. They really are only the beginning! Don’t wait to make this Garlic Scape Vegan Cream Cheese because garlic scapes are only available for a limited time. Enjoy!
- ½ Cup Raw Cashews (Soaked or Boiled)
- ½ Block of Extra Firm Tofu (Drained and Broken Apart)
- 1 tsp Miso Paste
- 2 Tbsp Nutritional Yeast
- ½ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 Bunch Garlic Scapes (Minced)
- Soak the raw cashews over night or boil them for 15 minutes.
- In a food processor, add all of the ingredients except the garlic scapes.
- Blend on high for approx. 1 minutes until the cream “cheese” is very smooth.
- Scoop the cream cheese into a medium bowl and stir in the minced garlic scapes using a spoon.
- Chill or serve immediately with bagels or anything your heart desires. It is so good it can go on pretty much everything!
If you are looking for another fun recipe using garlic scales, check out this amazing salsa!
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