Vegan Cream Cheese Spread

Creamy, crunchy, quick to make: This spread brings fresh vegetables, herbs and a plant-based base to bread, wraps – or as a dip for raw vegetables.

Ingredients

• ½ cucumber, in small pieces

• ½ bell pepper, diced

• 3 tbsp vegan mayonnaise

• 1 package vegan cream cheese

• some oat milk (as needed)

• freshly chopped dill

• freshly chopped chives

• Scallions in fine rings (as desired)

• Salt & pepper

Instructions

1. Prepare vegetables & herbs
   Cut the cucumber, bell pepper, dill, chives and scallions into small pieces.

2. Into the bowl
   Put the chopped vegetables and herbs in a large bowl.

3. Creamy base
   Add vegan mayonnaise and vegan cream cheese. For extra creaminess, stir in some oat milk if needed.

4. Season
   Season with salt and pepper and stir in the herbs thoroughly.

5. Mix everything together
   Stir well until everything is evenly distributed and a smooth, creamy consistency is achieved.

6. Chill (optional)
   Refrigerate the spread for a while to allow the flavors to combine.

Tips & Variations

If you like it fresher, stir in a dash of lemon juice; for more depth, a pinch of garlic or paprika powder is perfect. The spread can be stirred looser with some oat milk as a dip, or left a little firmer as a sandwich cream. It will keep in a screw-top jar in the refrigerator for 2–3 days – perfect for the breakfast buffet at home.