Ingredients:
- 1.5 lb cream “cheese” (“Tofutti Better Than Cream Cheese”–Non-Hydro is what I use)
- 3 tbsp canola oil
- 2 tbsp brown rice syrup
- 2 tbsp minced garlic
- 1 tbsp powdered garlic
- 1 tbsp cider vinegar
- 2 tsp lemon juice
- 1/4 cup nutritional yeast
- 1 tsp dill
- 1/4 cup filtered water
- Fresh chives to taste (about 2g worth)
Add all ingredients to a food processor and blend on high to combine. Refrigerate over-night for flavors to meld and spread to thicken. For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.