Recipe: Vegan Jalapeno Garlic Cream Cheese

This, is of course, not an every day kind of food. A treat! Processed foods just don't usually do it for me but I've been craving bagels and cream cheese. I usually get jalapeno bagels but I find that they never EVER live up to my wishes. I want them to be SPICY. So I just decided to augment the cream cheese instead. 

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Blending it up with just a touch of soy milk makes it super creamy and fluffy. It was ultra tasty. I say was because, well, we ate it all that day. 

(Also, yeah I realize that the peppers in the picture aren't jalapenos.)

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Also, I sometimes feel the need to put "VEGAN" in the title because I'm not sure that everyone that comes to this blog realizes that all of the foods here are vegan. It's not in the web address or anything but it's true, all vegan!

Vegan Jalapeno Garlic Cream Cheese 

1 container Tofutti Better Than Cream Cheese, brought up to room temperature

1 4oz can jalapenos, drained (not the pickled variety)

or

2 small jalapenos, minced and seeded if desired

2 cloves garlic

or

1/2 teaspoon garlic powder

2 Tablespoons soy milk

  • Blend together until very smooth. I used my immersion blender but you could also use a small food processor or even whip it together with your electric mixer. 
  • Keep in the refrigerator for 3-4 days. 
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