Sweet and savory vegan shepherd's cheese spread

Ingredients for 1 servings:

• 2 packs of cheese substitute (vegan shepherd’s cheese; alternatively vegan feta) 150 – 200 g each
• 3 onions, red
• 150 g date(s), dried and pitted
• 3 tbsp agave syrup
• 1 tsp heaped Ras el Hanout
• some pepper
• 1 tsp harissa powder (optional if you want it a bit spicier)
• 6 tbsp sunflower oil or corn oil
• 1 pack of cream cheese substitute, vegan, approx. 150 – 300 g
• 3 garlic cloves

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Halve and slice the onions, slice the dates into rings, and place both in a baking dish. Drizzle with agave syrup, spices, and oil, then place the two feta cheeses side by side on the bed of onions and dates. Cover the baking dish with a lid or aluminum foil. Bake in a preheated oven at 200 degrees Celsius for 30 minutes. After baking, let it cool completely. Transfer the cooled mixture to a food processor or blender, leaving any remaining oil in the baking dish. Peel and press the garlic cloves, and add them to the cream cheese. Blend all ingredients until the mixture is still slightly chunky. Let it rest in the refrigerator for a few hours, preferably overnight, to allow the spread to infuse and develop its flavor. Note: Using vegan feta cheese will produce a sweeter spread, while using vegan feta will produce a more savory flavor.