Bethany's Vegan Kitchen

This can be used in two different ways, you can eat the dip while it’s warm (it’s perfect with crackers or breadsticks) or you can make vegan Primula style spreadable cheese. For the Primula you bake the dip as normal, but then leave it to cool to room temperature. Once it’s at room temperature, you give it a good mix then transfer it to an air-tight container and store it in the fridge. Cooling the dip gives it a firmer texture, making it perfect for spreading.

Anyway, waffle over, on to the recipe

You’ll need;

1. 150g/5oz vegan cheese, grated
2. Two spring onions, sliced
3. 50g/1.7oz mock bacon, chopped into small pieces. I used Vbites bacon
4. 75ml dairy free cream
5. One quarter of a teaspoon of dried parsley
6. A pinch of black pepper

For the cheese, I used this smoked German style cheese by Sheese. It worked beautifully, so I’d recommend that. I bought mine online from The Vegan Kind

Method;

• Add all the ingredients listed into a large mixing bowl. Gently fold them together with a wooden spoon until they’re well combined
• Press the mixture into an ovenproof dish. At this stage it should look like this
• Now it’s ready to bake in the oven at 200°C/180°C fan assisted/400°F for 20 minutes. Or until the top has browned slightly and it’s bubbling at the edges. Take it out of the oven and leave it to stand for five minutes before serving

Vegan Primula Style Soft Cheese

To make vegan primula, leave the dip to cool completely, mix thoroughly, then pop it into an airtight container and store in the fridge

Flavour-wise, I would say this is a mixture between the cheese & ham, and the cheese & chive flavours of Primula. The cheese & chive one was my favourite before I went vegan

Then you can use it just like you would use Primula. Spread it onto crackers, toasted bread or bagels. Or you could add a couple of tablespoons to cooked pasta, it makes for a really delicious pasta sauce