A delicious vegan cream cheese paired with spicy cowboy candy. This combination is perfect for gatherings and is packed with protein. Easy to make and budget-friendly.
1: Cut the tofu block in half and squeeze excess water out with a paper towel.
2: Blend tofu in a high speed blender or food processor with lemon juice, refined coconut oil, apple cider vinegar, garlic powder, nutritional yeast, sea salt, and black pepper until smooth.
3: Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours to set.
4: Slice the jalapeños and set aside. Wear gloves, they are spicy!
5: In a large pot, add the vinegar, sugar, turmeric, and garlic powder and bring to a boil over medium heat.
6: Bring to a simmer and simmer for 5 minutes.
7: Bring the mixture back to medium high and bring to a boil. Add the sliced jalapeños.
8: Reduce the heat to medium low and simmer for another 5 minutes.
9: Add the jalapeños to a clean jar, then reduce the liquid left in the pot by cooking for another 5 minutes on medium high.
10: Ladle the syrup into the jar until it’s full. Allow to cool fully then store in your fridge.
