I love the fresh taste of wild garlic, especially when eaten uncooked as in this spread – this way I can enjoy the full flavor of this wild plant.
When the wild garlic is in season, I like to go on a walk in the morning to pick a handful of leaves, and back home breakfast or a little snack is ready within minutes.
You can use this wild garlic cream ‘cheese’ either as a dip for crackers or veggie sticks, or as spread on any kind of bread (it goes well with both a light bread, such as a baguette, or with a darker type, such as a sourdough bread).
Why not try it with baked or cooked potatoes? You see, the possibilities are (almost) endless.
If you want to find out more about the benefits of wild garlic and how to best harvest and store it, check out my post Wild Garlic: Abundant and Versatile.
Wild Garlic Cream 'Cheese' Spread
- 50-100 g wild garlic leaves
- 600 g plant-based cream 'cheese'
- 3 tablespoons olive oil
- 2 teaspoons salt
- Clean the leaves thoroughly.
- Chop them finely and mix them in with the other ingredients. You can also use a food processor.
- Adjust seasoning (salt and pepper) to your taste. Serve and enjoy!
Chopped almonds are a great topping for the spread as almonds go together well with the fresh garlicky note.
If you don’t want to buy plant-based cream cheese but want to give it a try making it at home, have a look at my my easy recipe for vegan cream ‘cheese’ for directions.