We visit my parents every Sunday. Usually my mom serves up something to eat, anything from a full meal to banana bread. Since Easter fell on a Sunday recently, she asked if we wanted to do anything different or special. I knew she was going to cook up a spread, so I decided to bring my own version of a spread. A cheese spread!
Because it was Easter and springtime, I wanted to indulge myself by making something themed. So I did.
It's not a carrot, it's a cheese spread!
2 containers vegan cream cheese
1 c. Daiya Cheddar Style Shreds
1 can sliced black olives, drained
3 green onions, chopped
5 t. taco seasoning
Crushed nacho tortilla chips (see note)
Beat the cream cheese and Daiya until smooth. Gently fold in the olives, onions, and taco seasoning. Chill until somewhat firm. I wrapped mine in wax paper so I could easily mold it into a carrot shape. Before serving, unroll it from the wax paper and roll it in crushed nacho chips, covering the entire surface. Stick the celery leaves in the top. Place on a serving tray and surround it with crackers. Wait for the oohs and aahs.
Note: If you can't find any vegan nacho tortilla chips, I recommend you make your own. You can find an awesome recipe here.