Name: Vegan Garden Vegetable Cream Cheese
Prep time: 5 min
Total time: 5 min
Ingredients: 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); Salt and pepper

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

How to Make This Recipe

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

Recipe

This creamy crunchy garden veggie cream cheese is rich and satisfying.

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5 from 2 votes