This creamy Vegan Garden Vegetable Cream Cheese gets some healthy crunch from garden vegetables. Fresh herbs add even more flavor. Pair it with your favorite crackers for a satisfying snack.
One of my favorite guilty pleasures is vegan cream cheese. It is one of those comfort foods that I gravitate towards when I feel like a quick snack. When I pair it with some brown rice seaweed crackers, I am a happy camper.
I thought I would make my normal comfort go-to snack a little more fun by making a Vegan Garden Vegetable Cream Cheese. After all, I haven’t had vegan vegetable cream cheese in quite awhile, so there’s no time like the present!
This has quite a bit of crunch from chopped red pepper, carrots, and red onion. I added my favorite herbs as well: dill, chives, and parsley. I love whenever I can sneak vegetables into something.
Many moons ago I used to work next to a bagel shop. I loved getting an everything bagel with garden vegetable cream cheese for lunch. Somehow it made the workday a little better.
That was before I was vegan and gluten free. To satisfy my everything bagel craving, I created Everything Bagel Flax Crackers awhile back. They aren’t the same as eating a bagel, but until I find or create a good vegan gluten free bagel, they will have to do.
For some reason I haven’t made my own Vegan Garden Vegetable Cream Cheese until now. I think since going vegan I’ve only had vegan vegetable cream cheese a handful of times. After making this, I know I will take the little bit of effort to make it again. It takes ordinary vegan cream cheese to a whole new level.
Vegan Garden Vegetable Cream Cheese
- 8 ounces vegan cream cheese
- 1 tablespoon chopped red onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped carrot
- 1 tablespoon chopped chives
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley (optional)
- Leave vegan cream cheese out for at least a half an hour to soften.
- Put vegan cream cheese in a bowl. Add chopped red onion, red pepper, carrot, chives, dill, and parsley. Mix well and serve.