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    Home » Recipes » Dips

    Published: Sep 10, 2016 · Modified: Dec 17, 2021 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Garden Vegetable Cream Cheese

    Jump to Recipe Pin

    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.

    Vegan cream cheese with crackers on a cutting board.

    One of my favorite guilty pleasures is Vegan Cashew 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 dip in quite a while, 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.

    Veggie Cream Cheese Dip close up with crackers in the background.

    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 a while 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 veggie cream cheese dip 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 a little bit of effort to make it again. It takes ordinary vegan cream cheese to a whole new level.

    How to Make This Recipe

    1. Mix vegan cream cheese, chopped red onion, red bell pepper, carrot, chives, dill, parsley, and salt and pepper.

    Tips

    • Leave vegan cream out for at least 30 minutes to soften.
    • I used Tofutti cream cheese for this. I like the consistency: it's nice and firm. You could use another brand, this make sure it's not liquidy.
    • Chop veggies the same size for a uniform bite.

    How Long Does It Last?

    This recipe will last about 5 days in an airtight container in the fridge.

    Variations / Additions

    • cilantro
    • green onion
    • tarragon
    • garlic or roasted garlic
    • jalapeño or chipotle pepper
    • spices: onion powder, garlic powder, paprika
    • broccoli
    • spinach

    Cracker in hand with vegan cream cheese.

    This creamy crunchy garden veggie cream cheese is rich and satisfying. Another recipe using garden veggies is my vegetable soup with garden vegetables.

    *Don't forget to come back and leave your feedback and star rating.

    📋 Recipe

    Vegan Garden Vegetable Cream Cheese with crackers on a cutting board.
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    5 from 3 votes

    Vegan Garden Vegetable Cream Cheese

    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.
    Course Dip
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 14
    Calories 49kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 8 ounces vegan cream cheese
    • 1 tablespoon chopped red onion
    • ¼ cup chopped red pepper
    • ¼ cup chopped carrot
    • 1 tablespoon chopped chives
    • 1 tablespoon chopped dill
    • 1 tablespoon chopped parsley optional
    • Salt and pepper
    US Customary - Metric

    Instructions

    • 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, parsley, salt and pepper. Mix well and serve.
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    Nutrition

    Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 64mg | Potassium: 12mg | Fiber: 1g | Sugar: 0g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.2mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Anne says

      August 04, 2018 at 5:01 pm

      I love vegan cream cheese, but this is even better! I love the crunch and the flavor the veggies add.5 stars

      Reply
      • Willow Moon says

        August 04, 2018 at 7:40 pm

        Thanks Anne, I agree!

        Reply
    2. Beth says

      July 12, 2017 at 3:03 pm

      What kind of crackers did you use

      Reply
      • Willow Moon says

        July 15, 2017 at 10:16 am

        I like brown rice crackers. I usually get them in the seaweed flavor.

        Reply
    3. Beth says

      July 12, 2017 at 3:00 pm

      What kind of vegan cream cheese do you use? Looks yummy!

      Reply
      • Willow Moon says

        July 15, 2017 at 10:16 am

        My favorite is Tofutti because of it's consistency.

        Reply
    4. bellezakisses says

      September 17, 2016 at 6:07 am

      Looks delicious!!!

      Reply
    5. Shannon P says

      September 15, 2016 at 8:22 am

      This sounds like the perfect snack / appetizer for an upcoming party we're throwing!

      Reply
    6. Kari Jonard says

      September 14, 2016 at 7:48 pm

      This looks delicious! It kind of reminds me of the cheese ball we used to make growing up just with vegies instead of meats.

      Reply
      • Willow Moon says

        September 15, 2016 at 9:55 am

        This could definitely be made into a cheese ball too! I would probably roll it it parsley.

        Reply
    7. carefreespiritfairy says

      September 13, 2016 at 4:12 pm

      That looks really yummy. I'll have to try that.

      Reply
    8. Christine Cox says

      September 13, 2016 at 11:08 am

      This looks and sounds so good! I think I will make it for the next family gathering that we have!

      Reply
      • Willow Moon says

        September 13, 2016 at 12:09 pm

        Thanks Christine! I hope everyone likes it!

        Reply

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    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

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