What could be better than making your own, homemade vegetable or berry cream cheese? Making it with the leftover pulp from your juicer, of course! Whether you spread it on a bagel, a homemade juicer pulp cracker, or dip apple slices in it, flavorful juicer pulp whipped cream cheese is a great way to recycle the healthy pulp from your juicer. If you don’t juice, no worries…you can make these with fresh fruit or vegetables and a food processor or grater.
Start with about 1/2 cup of juicer pulp, or finely grated vegetables. If you’re using berries, you can smash them or puree them in a food processor. One thing I’ve found about berries is that you don’t want to juice them while they are frozen! This is probably common sense, but I tried it and ended up with a bunch of finely shredded berries and no juice. Go ahead and run the berries through the juicer…just make sure they’re thawed out first! Then, just mix the berry or vegetable pulp in with a cup of organic cream cheese (here’s how to make it at home with yogurt). Whip the vegetable cream cheese with your mixer, adding a little sea salt and some organic dried dill weed…if you’re making berry cream cheese, add a teaspoon of raw honey as you whip it. Whipping the cream cheese gives it such a smooth, creamy texture. It also makes it soft and very easy to spread, so you can fearlessly spread it on those breakable crackers or dip that apple slice in without having to go back and pick out the part that broke off.
Such an easy way to make fun cream cheese spread! And by making it at home you can be certain that there’s nothing but fresh organic cream cheese, organic vegetables or fruit, and a little healthy sweetener or seasoning going into it. No preservatives, no additives, just fresh and healthy real food. My kids enjoy choosing which flavor they want for lunch, and they can help choose what to put into it. We store the cream cheese in the fridge in little glass bowls with lids (like these) so that you can see what flavor is inside.
Serves: 1.5 cups
- For Berry Cream Cheese:
- 1 cup organic cream cheese, softened. (here's how to make your own from yogurt)
- ½ cup berry pulp (blueberries, strawberries, raspberries or a mix of all 3!)
- 1 tablespoon organic raw honey
- For Vegetable Cream Cheese:
- 1 cup organic cream cheese, softened.
- ½ cup vegetable pulp (we like a mix of carrot, onion, tomato, celery and radish...but you can use whatever sounds good!)
- ½ teaspoon sea salt
- ½ teaspoon dried organic dill weed
- If you have a juicer, run the fruit/vegetables through it to juice, and set aside the pulp. If you aren't using a juicer, you can puree the berries in a blender or food processor and finely grate the vegetables or run them through a food processor. Squeeze most of the juice out of the pulp before mixing it in, or the texture of the cream cheese will be too thin.
- For the berry cream cheese, combine all the ingredients in a mixing bowl and whip, scraping the bowl as needed. Whip until all the ingredients are combined and the texture of the cream cheese is smooth, light and spreadable.
- For the vegetable cream cheese, combine all the ingredients and proceed as above.
- Store leftover cream cheese in an airtight container in the fridge for up to 5 days.
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What’s your favorite flavor of cream cheese?