What is Light Vegetable Cream Cheese?
Light vegetable cream cheese is a spread often used for breads, crackers and other carbohydrates. Light cream cheese is a reduced fat dairy spread, with a white color. Regular cream cheese is full fat, but light cream cheese uses milk with a lower fat content. The texture is creamy, smooth and easy to spread. The flavor is smooth, milky, a bit tangy and has a vegetal taste from the chopped vegetables in the spread, with a hint of onion.
What does Light Vegetable Cream Cheese Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
Light cream cheese is a reduced fat option of the popular dairy spread. Cream cheese is made from milk, cream and additives, to form a fresh cheese that can be spread onto breads and used as a creamy ingredient in desserts. Cream cheese is very thick and white, with an ultra smooth texture that spreads easily across food surfaces. The flavor is milky with a mild tanginess.
Carrots are a root vegetable with feathery green tops and long tapered orange colored roots. Some carrot varieties are purple or yellow, but orange is the most common. The carrot can be up to a foot in length. It has a dense, woody texture that is nonetheless very chewable and non-fibrous. Its flavor is sweet and a bit earthy. Carrots are eaten raw, cooked and used in cuisines across the world.
The bell pepper is a vegetable by culinary measures, but botanically it is a fruit. Bell peppers grow in warm to hot climates and are somewhat bell shaped, hence the name. They are large, with wide ridges and smooth, shiny, thin skin. The flesh of the bell pepper is thin, crunchy and a bit juicy. They four main colors of bell peppers are red, green, orange and yellow, some are purple. The flavor is sweet, vegetal and mild. The inside has seeds that should be remove before consuming the flesh of the pepper. These peppers are used in dishes, both raw and cooked.
Green onions, also called scallions are used in cooking and have a milder flavor than a round onion, though they pack a punch of their own with a mild zestiness and onion flavor that is bright and a bit green. Green onions are thin stalks with white dense bottoms two thin hollow green stalks, sprouting from the base. Scallions have a crunch to them and a hint of juice. They perk up any dish with their bright flavor.
Fresh dill is a a fringed green herb, with slender stalks. The fringe of the dill is dried using mild heat or air, and is gently ground into tiny, short, thread-width pieces. The color is a muted green when dried and has delicate flavor of fennel and anise with a hint of bitterness. Dried dill is commonly used in egg dishes, savory herbed baked goods and with fish.
Garlic powder is made from dehydrated garlic cloves that have been ground into a super fine powder. This powder is a pale yellow/golden color and is used to flavor foods. It works well in a pinch and can be used in many of the same ways that fresh garlic is used. The flavor is milder than raw or cooked garlic and is spicy, pungent and nutty. Garlic granules are another form of dehydrated garlic, but rather than powder it is coarser and has the same function. It is often used on top of fresh pizza, as a light dusting.
Onion powder is made from the bulb vegetable, onion. Onions are round with a thin, papery skin covering their many layers of juicy and crunchy flesh. This flesh, which is white, yellow or red is made by taking dehydrated onion pieces and then grinding them into an extremely fine powder. The powder is a pale golden/tan color. Onion powder has a flavor that is milder than fresh onions, but highly flavorful in a richer and more concentrated way. It tastes both sweet and mellow, with a spicy edge. Onion powder is used as a seasoning for savory dishes.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
