Raw Vegan Red Pepper Cream Cheese Endive Bites
Source: Kimberly Snyder  Category: Vegan Appetizers
Prep Time: 15 min  Cook time: 0 min  Total Time: 15 min  Serves 4 to 6

Vegan I Raw I Gluten Free I Refined Sugar Free I Oil Free I Soy Free I Grain Free I Keto Friendly

Contains nightshades

Contains nuts

About this recipe
This is a great and easy to make appetizer for any occasion. Perfectly creamy and thick consistency makes this spread taste almost like the real cream cheese. If you wish to have a little bit more cheesy flavor, add a dash of nutritional yeast to taste.

1 cup raw cashews, soaked overnight, drained and rinsed (I use Sincerely Nuts Raw Cashews Whole & Unsalted No Shell)

1/2 cup diced red bell pepper

1 1/2 Tbsp. freshly squeezed lemon juice

2 Tbsp. filtered water

1 small clove garlic, peeled

1/2 tsp. pink Himalayan salt or to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

1 thick head endive, root end trimmed and separated into leaves (or baby romaine)

1/4 cup raw walnut halves, for garnishing (I use Kirkland Signature Walnuts)

1/4 cup microgreens, for garnishing

1. Prepare the ingredients.

2. Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn on the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.

3. Arrange the endive or baby romaine leaves on a large plate.

4. With a small spoon, spread a small amount of the vegan red pepper cream cheese on each leaf. Garnish each with a walnut half and some microgreens and serve at once.

Keep the left-over vegan red pepper cream cheese in an airtight container in the refrigerator.
Equipment needed:
Serving suggestion:
You can also serve the vegan red pepper cream cheese with veggie sticks or vegan crackers.

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