Roasted Red Pepper and Garlic Cream Cheese Spread
1 red bell pepper
3-6 cloves of garlic
1 tablespoon olive oil
16 oz vegan cream cheese
2-4 tablespoon soy milk (less for a thicker spread)
sea salt and black pepper to taste (optional)
Heat Vegan cream cheese in a large microwave safe bowl until soft. Mix in desired amount of Soy Milk for preferred consistency.
Brush Red Pepper with Olive oil. Roast red pepper and unpeeled garlic under the broiler until red pepper is mostly black. Place the red pepper and garlic into a plastic bag or an air tight container to cool. When cooled, peel the garlic and the skin from the red pepper. Chop the pepper and garlic and mix together with the Vegan cream cheese/soy milk. Add salt and pepper to taste if desired.
Best served cold. This is a great spread on vegan crackers or makes amazing sandwiches with lettuce and tomato.