- 16oz. vegan Havarti or jack cheese (we used Daiya, my favorite)
- 4 cloves garlic, pressed
- 8 tablespoons vegan mayo
- 2 tablespoons minced chives or scallions
- 1/2 teaspoon sea salt
Mix all of the ingredients well to combine. Cover and refrigerate for at least 3 hours. When ready to serve, return to room temperature.
This is delicious served on toasted black or brown bread and topped with spinach or watercress.