My mom recently gave me an adorable little cookbook called Simply Scones that has recipes for the titular biscuit-like treats and spreads to serve alongside them. Both my mom and I love scones (and bread, and cake, and cookies…). It’s really out of our hands I think; it must be the Bohemian blood or something.
But back to the cookbook! This one isn’t a vegan cookbook, but most of the recipes are really easy to vegan-ize. One such recipe caught my eye, maybe because I was having a rough day and a spread with rum sounded good – but then again, when doesn’t it?
This was so easy to make, and it was really yummy. I slathered some of this spread on a Trader Joe’s Cinnamon Raisin Sprouted Wheat Bagel. You could also serve this as a dip for fresh fruit or spread some on banana or zucchini bread.
Here’s my vegan version of the recipe with very minor changes. Okay, I added more rum.
“Spirited” Walnut Date Spread
6 ounces non-dairy cream cheese, softened
1/3 cup chopped pitted dates
1/4 cup chopped walnuts
1 tablespoon rum
1 teaspoon firmly packed dark brown sugar
Place the cream cheese, dates, walnuts, rum and brown sugar in a food processor bowl fitted with a steel blade. Process until the mixture is almost smooth, scraping the sides as needed.
Transfer the spread to a small bowl, and serve immediately or cover and refrigerate.
