Say the words cream and cheese together and you've got me hooked. Since becoming vegan I just have not really connected well with the tofu cream cheeses. I think it had more to do with the way I was using the product that made things go wrong for me. Recently I realized I liked a lot less of the amount plus lots of delicious spices and flavoring to go along with it. I had a brilliant flash of cream cheese and mozzarella in mind one night and this recipe is what came of that little thought! It's a great side to nearly any dish where serving bread may be appropriate or even a quick and delectable appetizer. Enjoy!
- 8 slices Italian bread
- 1/4 cup veganaise
- 1/3 vegan cream cheese
- 2 garlic clove minced
- 2 Tablespoons vegan butter/margarine
- 2 green onions, thinly sliced
- salt and pepper to taste
- 1-1,5 cups vegan mozzarella shreds
Preheat oven to 350 degrees Fahrenheit. Lightly spray a baking sheet with oil or cooking spray of your choice.
In a small bowl combine all the ingredients except bread and mozzarella. Mix together very well using either a fork or even a quick dance with beaters if you double or triple the batch!
Lay your bread slices on the baking sheet and spread a nice even layer (about 2 tablespoons, give or take depending on the size of your bread) of your cream cheese mixture.
Sprinkle your mozzarella shreds along the top of the cream cheese layer. Bake in the oven for 8 minutes.
Switch your oven to the lo-broiler setting and check them after two minutes. Keep a very close eye because they can burn fast!
Remove and allow to cool!