Instructions
Add everything to a bowl and mix well. Grab some wax paper and place the cheese mixture on the wax paper. Fold the paper over the mixture and with your hands, form a triangle shape to look like a carrot. Place the mixture on a plate and put in the fridge for 10 minutes to firm up.
Take the cheese mixture out of the freezer, unroll it and place the triangle on a serving plate. Top it with the shredding carrots and serve with gluten-free crackers or vegetables.
Ingredients
8 oz Vegan Cream Cheese (kite hill is my favorite)
3 tbsp Fresh Dill (chopped)
2 Garlic (cloves, minced)
1/2 cup Almonds (finely chopped)
1 tsp Worcestershire
2 stalks Green Onion (finely chopped)
1/4 cup Fresh Dill (chopped)
1/2 tsp Lemon Zest
2 tbsp Lemon Juice (1/2 a lemon)
1/2 tsp Sea Salt & Black Pepper
1 tbsp Nutritional Yeast
2 cups Grated Carrot
Instructions
Add everything to a bowl and mix well. Grab some wax paper and place the cheese mixture on the wax paper. Fold the paper over the mixture and with your hands, form a triangle shape to look like a carrot. Place the mixture on a plate and put in the fridge for 10 minutes to firm up.
Take the cheese mixture out of the freezer, unroll it and place the triangle on a serving plate. Top it with the shredding carrots and serve with gluten-free crackers or vegetables.
