"6 - 8-inch flour tortillas (can use wheat, spinach, or tomato tortillas) 1 - celery rib, chopped ½ cup green bell pepper, chopped ½ cup red bell pepper, chopped Directions Beat cream cheese and dressing mix together, can use fork to mix. Add green onions and other veggies. Spread cream cheese mixture evenly on flour tortillas. Wrap tortillas in plastic wrap and chill tortillas for about 3 hours to set. Cut tortillas diagonally into 1/2 inch pieces."
"Be sure your cashews have soaked for several hours, or ideally, overnight. The longer they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews. To the bowl of a food processor, add the soaked cashews, vinegar, lemon juice, salt, onion powder, garlic powder, and paprika, if using. Start to process to break up the cashews. You'll need to stop the food processor and scrape down the sides frequently to keep the mixture moving. Add the water 1 tbsp at a time u"
Softened cream cheese is mixed with ranch dressing mix, chopped green onions, black olives, celery, and diced red and green bell peppers to create a spreadable filling. The mixture is spread evenly on flour tortillas, which are rolled, wrapped in plastic, and chilled about three hours to set before cutting into half-inch diagonal slices. A dairy-free alternative blends well-soaked raw cashews with apple cider vinegar, lemon juice, salt, and seasonings in a food processor, then incorporates shredded carrots, diced bell pepper, green onion, parsley, and dill to mimic cream cheese.
Read at Alternative Medicine Magazine
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