1 sheet puff pastry, 10x5 inches
1 - 180g pkg Basic Roots Dill Cream Cheeze Style Spread
1 tsp dill weed
Preheat oven to 375. Line a cookie sheet with a piece of parchment.
Lay the puff pastry sheet on the parchment lined cookie sheet and starting one inch from long edge of pastry sheet spoon Basic Roots Dill Cream Cheeze Style Spread into a tube shape, leaving an inch on each end.
Gently roll cream cheese in the puff pastry sheet, then pinch ends closed. Keep seam on bottom. Brush top and sides with oil of your choice, we used coconut oil.
Bake for approximately 20 min or until lightly browned. Sprinkle lightly with dill weed. Enjoy!
Basic Roots Herbs de Provence Cashew Cream Cheeze Style Spread
aged balsamic vinegar
French bread Crostin's
Herb De Provence, dairy-free cream cheeze spread, on French bread Crostin’s. Topped with organic heirloom tomatoes, radish sprouts, fresh micro greens and aged balsamic vinegar to finish!
50g Basic Roots Pink Peppercorn Cashew Cream Cheeze Style Spread
225g macaroni pasta
1/4 cup almond or coconut milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Bring a medium pot of water to boil, add pasta and cook until desired texture is reached.
While pasta is cooking, add the Pink Peppercorn Cheeze, almond milk, salt, pepper, and garlic and onion powders to a pot. Mix until a creamy consistency is reached.
Drain the pasta of all water, pour the Pink Peppercorn Cheeze mixture over the pasta and mix.
For an added crunch try crushing up Basic Roots Tuscan Sun or Big Cheeze Crackers and sprinkling on top and Enjoy!
Simply add your favourite nuts, dried berries and chunks of raw chocolate. Shake & enjoy.
Crush into a fine flour to use as a coating for baked and dehydrated vegetables that can then be dipped in our delicious cashew spreads.