1 Package vegan cream cheese 8 oz. (I recommend Tofutti or Follow Your Heart brands)
1 stalk fresh Rosemary, chopped into little pieces
2 cloves fresh garlic (or roast the whole head of garlic and save extra for later)
Instructions
Preheat oven to 350.
Peel 2 cloves of garlic. Put a drop or 2 of olive oil on each clove and place in oven on tin foil for 15 minutes. If you are roasting the whole head of garlic it will be between 25-30 minutes in the oven.
Pull garlic from oven and let cool. While it is cooling, add chopped rosemary to cream cheese.
Mince garlic very finely, add to cream cheese and rosemary. Stir very well.
Place cream cheese back in fridge for at least 4 hours. Overnight is best so the flavors can merry.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/roasted-garlic-and-rosemary-cream-cheese/