Savory Vegetable Cream Cheese

Makes 12 ounces

8 ounces nondairy cream cheese

¼ cup minced scallions (about 4 or 5)

1 small carrot, finely grated

¼ teaspoon paprika

Sea salt and black pepper

1. Soften the cream cheese in a medium bowl using a fork.

2. Stir in the scallions, carrot and paprika. Season with salt and black pepper.

3. Transfer to an air-tight container and store in the refrigerator, where it will keep up to a week.