Garden Vegetable Vegan Cream Cheese Recipes

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VEGGIE CREAM CHEESE



Veggie Cream Cheese image

This Homemade Veggie Cream Cheese recipe is smooth, super creamy, and loaded with summer veggies like carrots, celery, and scallions. Schmeared on your favorite bagel or english muffin, this is the perfect way to start your day!

Provided by Kelley Simmons

Categories     Appetizer     Breakfast     Snack

Time 10m

Number Of Ingredients 9

8 ounces cream cheese, softened
1 tbsp scallions
1 tbsp carrots, minced
1 tbsp celery, minced
1 tbsp red bell pepper, minced
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh parsley, finely chopped
1/2 tsp dried dill

Steps:

  • Add all of the ingredients to a small bowl and mix until combined.
  • Store in the refrigerator for up to a week and enjoy!

Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 188 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY DAIRY-FREE VEGGIE CREAM CHEESE



Easy Dairy-Free Veggie Cream Cheese image

This easy vegan cream cheese recipe has had me happy-dancing around the kitchen every morning! It's bursting with flavor, has a soft creamy texture you have to taste to believe, and requires very minimal effort on your part.

Provided by Brittany Roche

Categories     Breakfast     Snack

Number Of Ingredients 6

1 16-oz block extra firm tofu
1/2 cup + 1 Tbsp refined coconut oil (melted)
3 Tbsp lemon juice
3 Tbsp water
1.5 tsp sea salt
1 1.4-oz package dry veggie soup mix

Steps:

  • Open the tofu package and use your hands to crumble it into the blender or food processor. Add the oil, lemon juice, water, and salt. Cover and blend until the oil emulsifies and the mixture is smooth and creamy. This part is key, so be patient. It can take several minutes for the mixture to go from grainy to smooth. Stop to scrape the sides as needed and use a tamper if you have one.
  • Pour the mixture into a large air-tight container and stir in the soup mix. Once incorporated, cover the container and place it in the fridge for 8 hours or overnight to set.
  • When the mixture has set, taste and adjust seasonings as you see fit. Then, spread it on bagels, toast, sandwiches, ALL. THE. THINGS. You can store leftovers in the fridge for a week or the freezer for a month.

GARDEN VEGETABLE VEGAN CREAM CHEESE RECIPE



Garden Vegetable Vegan Cream Cheese Recipe image

This Homemade Garden Vegetable Cream Cheese recipe is will be the star of any bagel! It's a perfect weekday breakfast, or serve it up for an easy brunch.

Provided by Becky Striepe

Categories     Breakfast

Time 10m

Number Of Ingredients 13

1 8 ounce package vegan cream cheese
2 tablespoons minced carrot
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon each salt and pepper (or to taste, optional)
4 vegan bagels of your choice (halved and scooped (see the "Let's scoop some bagels!" section above))
red onion (sliced into rings)
tomato slices (1 large tomato should do the trick)
capers (to taste)
8 lemon wedges (1-2 lemons, depending on how citrusy you want your bagel sandwich)

Steps:

  • In a medium-sized bowl, soften the cream cheese with a fork.
  • Stir in the rest of the cream cheese ingredients, until they're well-combined. Refrigerate while you prep everything else for the bagel sandwiches.
  • To make 1 bagel sandwich: Divide the cream cheese between the scooped bagel halves. Add 1-2 rings of onion, then top with 1-2 tomato slices each. Spoon on 1 tablespoon of capers per bagel half, then squeeze the juice of 1/4 fresh lemon on top.
  • Family style: If you prefer, you can do like my family did on Sunday mornings, and just set everything out on the kitchen table. People can use the toppings to build their own best bagel sandwich.

Nutrition Facts : Calories 362 kcal, ServingSize 1 serving

VEGAN VEGETABLE " CREAM CHEESE"



Vegan Vegetable

A vegan based spread to substitute vegetable cream cheese. The vegetables completely get rid of of the soy/tofu flavor in plain vegan cream cheese.

Provided by vpetite

Categories     Spreads

Time 10m

Yield 16 2 tbsp servings

Number Of Ingredients 8

8 ounces soy cream cheese
1 medium carrot, minced
1/4 cup red bell pepper, minced
2 green onions, minced
1/4 cup red onion, minced
1/4 cup celery, minced (about 2 small stalks)
coarse salt
pepper

Steps:

  • Combine the chopped vegetables with a small amount of salt in the food processor. The juices of the vegetables come out more easily while the salt absorbs some of the liquid, leaving you with a more evenly distributed vegetable flavor.
  • Add pepper to the vegetable mixture, combine with the cream cheese and stir. Add more salt and pepper to taste if need be.

Nutrition Facts : Calories 4, Sodium 4.3, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 0.1

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