These Vegan Cream Cheese Puffs are rich and creamy, with a crispy exterior. Made with only two ingredients, they're quick and easy to make, and really addictive!
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
⭐️⭐️⭐️⭐️⭐️
"Oh yum! Simple, yet rich and delicious! I love how the spring roll wrappers crisp up when baked. - Cynthia"
Many moons ago, before I was a vegan and could eat gluten, I would load up on cream cheese wontons at the all-you-can-eat buffet at a local Chinese restaurant. It was a treat because the brunch outing was reserved for special occasions.
Going vegan was a no-brainer for me, and I didn't miss anything that I gave up. When I gave up gluten that was another story. It was not a choice, and there are textures that I miss that are hard to recreate.
Last night those yummy cream cheese puffs popped into my brain. I loved the contrasting textures from the crispiness of the wonton wrapper with the creaminess of the cream cheese.
After some experimenting in my kitchen, I came up with these Vegan Cream Cheese Puffs that are both vegan and gluten-free. They will not only become your new go-to comfort food, but they will also satisfy the mouthfeel you are searching for.
They are crispy on the outside, and creamy on the inside. The vegan cream cheese becomes ooey-gooey when cooked, and the brown rice paper wrappers get crispy in places.
These rich vegan cream cheese wontons couldn't be any easier. They are made with only two ingredients and take minutes to make. It's waiting for them to cook that's the hard part!
Serve them with some Vegan Tofu Fried Rice.
Jump to:
❤️ Why You'll Love It
- They are rich and comforting.
- They're made with only two ingredients.
- They come together in no time.
🧾 Ingredients
- Vegan cream cheese: I recommend a thick, dense vegan cream cheese like Tofutti cream cheese because it is easier to work with and won't leak out the sides of the wrappers. Some brands are downright liquidy.
- Rice paper wrappers: You can use white rice wrappers or brown rice wrappers.
- Sesame oil: If you are frying them. You could also use vegetable oil or olive oil.
- Coconut oil: If you are baking them. You could use another oil spray or oil, like olive oil.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
5 Secrets to Vegan Cooking
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Step 1: Heat water so that it's warm to the touch.
Step 2: Cut rice paper into ¼s.
Step 3: Dip one wrapper at a time into warm water to make it pliable.
Step 4: Place a tablespoonful of vegan cream cheese in the middle of the rice paper and fold over the sides to seal.
Step 5: Bake or fry until crispy.
💭 Tips
- Use cold cream cheese that's solid so that it's easier to work with. I prefer Tofutti cream cheese because of its solid consistency. Some vegan cream brands are downright liquidy.
- If you are having problems with the rice paper sticking to itself, rewet it or wet your fingers to smooth it out.
- Fold the edges of the rice paper onto itself so that the vegan cream cheese doesn't ooze out when you are baking or frying it.
- Let cream cheese puffs sit for a few minutes after they are done so that you don't burn your tongue.
👩🏻🍳 Recipe FAQs
These vegan gluten-free wontons are made with rice paper wrappers.
Other Easy Vegan Appetizers
🎥 Video
If you tried this Vegan Cream Cheese Puffs Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
These two-ingredient vegan cream cheese puffs will have you coming back for more. Just make sure you let them cool before diving in.
This Vegan Cream Cheese Puffs recipe was originally published on December 5, 2014. I've added photos, more text, and a video.
📋 Recipe
Vegan Cream Cheese Puffs
Ingredients
- 2 brown rice spring roll wrappers (or white spring roll wrappers)
- 8 teaspoons vegan cream cheese - I used Tofutti
- 1 tablespoon sesame oil (if frying)
- Coconut oil spray (if baking)
Instructions
- If baking, preheat oven to 400°F.
- Heat water on the stovetop or in the microwave until hot to the touch.
- Carefully cut brown rice spring roll wrappers into fourths. If you have kitchen shears, this would be the time to get them out, as the wrappers crack easily.
- Dip one spring roll wrapper into the water until pliable. Spread out on a plate.
- Spoon 1 teaspoon of vegan cream cheese onto spring roll wrapper and fold so that all the vegan cream cheese is covered otherwise it will be a cheesy mess. Repeat with the rest of spring roll wrappers.
- If Baking: Spray a parchment-paper lined baking sheet with coconut oil spray and place the cream puffs on the lined baking sheet. Bake at 400°F for 10 minutes, then flip and bake the other side for 10 minutes, or until golden brown.* If Frying: Heat sesame oil in a medium pan. Add cream puffs and fry until golden brown, then flip and fry the other side.
- Let sit a few minutes - they are extremely hot!
Notes
Nutrition
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
SSD says
Hi, can these be made ahead of a party until the wrapping part and then freeze so they can be baked on the day of the party? Also, can we bake them in the morning and reheat before serving in the evening?
Thanks!
Willow Moon says
I do not recommend freezing vegan cream because it changes the texture and becomes powdery. (I just recently did this with a vegan cheeseball recipe.) As for reheating them before serving, I have never done it since they cook up so quickly. What I would do to make things go faster is measure out the spoonfuls of vegan cream cheese and place them an inch apart in an airtight container in the fridge so they're ready to go. I would also cut the triangles of paper spring roll wrappers so they're ready to go. I would also test the reheating part before the party to see how well they hold up. Let me know how well it works! Sorry I can't be more helpful, but like I said I've always made them right before serving because they cook up so quickly.
Jill says
this is probably a dumb question, but you indicate to spray a parchment lined paper with oil. Is this before or after you put the 'puffs' on the tray? I'm anxious to try this!
Willow Moon says
Not a dumb question at all. Spray the parchment paper before putting the puffs on. I appreciate the feedback! I will adjust the instructions later today when I get a chance so that they are clear. I hope you like them!
Barbara says
Willow, so sorry to hear about your ankle, your recipes are worth waiting for. In the meantime Tess, I was really distressed when my beloved Tofutti was removed from our local market and can’t find it anywhere now. So I tried Kite Hill Chive Cream Cheese and it’s the closest thing I’ve found to replace Tofutti. Can’t wait to make these yummy crispy treats.
Willow Moon says
Thanks Barbara! Actually I broke my ankle about 5 years ago, so I am still creating new recipes! I agree with you about Kite Hill. I only just recently tried the brand and I love it. Now I need to try the chive flavor.
Amy says
These are SO GOOD!! I had extra sauce from your Ginger Walnut wraps and dunked these in it.... oh heart be still! Thank you for adding another easy recipe to my happy vegan life.
Willow Moon says
Thanks Amy, I'm so glad you found another recipe you enjoyed!
Cynthia says
Oh yum! Simple, yet rich and delicious! I love how the spring roll wrappers crisp up when baked.
Willow Moon says
Thanks Cynthia!
Tess says
These look so amazing. Will you invent a cream cheese recipe now that they have taken tofutti cream cheese off the market?
Willow Moon says
I will be working on eventually. I recently broke my ankle, so I can't create recipes and take photos for awhile. They still sell Tofutti in all the grocery stores I go to.