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
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)
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, and parsley. Mix well and serve.
Christine Cox says
This looks and sounds so good! I think I will make it for the next family gathering that we have!
Willow Moon says
Thanks Christine! I hope everyone likes it!
carefreespiritfairy says
That looks really yummy. I’ll have to try that.
Kari Jonard says
This looks delicious! It kind of reminds me of the cheese ball we used to make growing up just with vegies instead of meats.
Willow Moon says
This could definitely be made into a cheese ball too! I would probably roll it it parsley.
Shannon P says
This sounds like the perfect snack / appetizer for an upcoming party we’re throwing!
bellezakisses says
Looks delicious!!!
Beth says
What kind of vegan cream cheese do you use? Looks yummy!
Willow Moon says
My favorite is Tofutti because of it’s consistency.
Beth says
What kind of crackers did you use
Willow Moon says
I like brown rice crackers. I usually get them in the seaweed flavor.