Three cream cheese delights: two cream cheese ball recipes and kimchi dip

Ingredients for cream cheese balls with sun-dried tomatoes and basil
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150 g natural cashew cream from LaLicorne
12 sun-dried tomatoes
1 handful of fresh basil
Salt & pepper

Ingredients for cream cheese balls with kimchi and chopped walnuts
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150 g natural cashew cream from LaLicorne
3 tbsp original kimchi
50 g chopped walnuts

Ingredients for the kimchi dip
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300 g natural fresh cashew cream from LaLicorne
1 jar of smoky jalapeño kraut or original kimchi
1 handful of fresh parsley
0.5 tsp pepper
1 tsp paprika powder

This is how we proceed
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1. Wash the herbs, pat dry and chop finely.
2. Cut the dried tomatoes into small pieces.
3. Roughly chop the walnuts.
4. For the ball variations, shape the cream cheese into three balls using an ice cream scoop. Place the ingredients for each variation separately in a bowl, roll the balls in the mixture and arrange on a serving platter.
5. For the dip, mix all the ingredients together well in a bowl.
6. Serve with vegetable sticks, crackers or bread, dip or snack.