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.

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.

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

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.

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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

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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.