Because I don't eat dairy myself I've decided that this summer I won't be serving cow-milk cream cheese anymore but instead I'll be making this little pink eye-catcher.
And because I KNOW our guests will ask me for the recipe I thought I'd be proactive and put it on our blog already now. I found the the link to this recipe via Instagram (@vegan.fuel) - https://theveganfuel.com/vegan-beetroot-cheese/
& doubled it because it's seriously tasty and one batch just won't last long enough.
1 cup sunflower seeds (soaked in water for at least an hour & then drained)
2 tbps nutritional yeast
1/2 tsp salt
2 tsp apple cider vinegar
1 tsp agar agar power
1 cup water
1 lemon (juiced)
And half a small cooked beetroot (I suggest you make yourself beetroot for dinner once a week from now on and always remember to save a little piece)
Mix everything to a smooth mixture in a blender.
Pour into a small pot, bring to a gentle boil and stir for 3 minutes.
DONE! (It's seriously this easy!)
Transfer the liquid to small forms, or little shallow glasses like I did in the picture.
Put them in the fridge to chill for at least an hour before you dig in!
PS: If you have a thermomix you can obviously blend and cook in one go. Even easier (and less dishes).