2-4 cloves garlic
1 large red pepper
1-3 tablespoons soy milk or soy cream
16 oz. vegan cream cheese (I use Tofutti Better Than Cream cheese)
Set out the cream cheese to soften.
Clean the red pepper by cutting out the stem and deseed it. I cut mine into quarters so they sit better on the pan when roasting. Brush red pepper and unpeeled garlic with a little olive oil and put in broiler or toaster oven until the skin on the pepper starts to turn black. (If you set these on Aluminum foil, it saves on cleaning!!) Place the roasted pepper and garlic in a large plastic bag, and set in the refrigerator for about five minutes to cool.
While the pepper and garlic cool, put the cream cheese in a microwave safe bowl and heat for 2 mins. When soft, add soy milk (less will make a thicker spread, and more will make it thinner.)
When the pepper and garlic are cooled, remove the skin from the pepper and un-peel the garlic. Chop the garlic into small pieces and dice pepper to desired size. Mix pepper and garlic with the cream cheese and chill.
This spread is great on vegan crackers, and also makes a to die for sandwich with a little lettuce, tomato, and Nayonaise! Enjoy.