This vegan cream cheese snack is my all-time favourite snack. It’s crispy, creamy, salty and fresh. I mean, what more do you want from me?! (Or from a snack for that matter…) By the way, have you ever tried Tofutti Better Than Cream Cheese? It is honestly soooooo damn good. It does NOT taste vegan at all. In fact one time I was feeding it to my friend Gemma on some crackers and I said: ‘Gemma, does it taste like cream cheese?’ And she said (I’M 100% SERIOUS RIGHT NOW I’M NOT MAKING THIS UP): ‘It’s better than cream cheese!’ Can you believe it???? I thought it was hilarious. But anyway my point is, if you haven’t tried it before you definitely need to. It is a game-changer in vegan spreadables. And this vegan cream cheese snack really just hits the spot.
Difficulty: super easy
Serves: one, as a snack (but let’s be honest I would triple this recipe and eat it all myself)
Check out my other vegan dessert recipes, gluten-free vegan recipes and quick & easy vegan recipes. I also have two downloadable vegan cookbooks – my Vegan Main Meals Cookbook and my Vegan Thai Cookbook. ALL of the money from the sale of the Thai cookbook goes to Baan Unrak Thai Animal Sanctuary – a sanctuary in northern Thailand which is home to around 30 beautiful adoptable Thai dogs, and runs the only vet clinic in the area, providing purely donation-based care.
- 2 pieces sesame crispbread (or any crispbread/cracker)
- 1 T vegan cream cheese (I used Tofutti Better Than Cream Cheese – it reaaaalllly is!)
- 3 green olives, halved
- 1 t capers (or you could use 3 caperberries)
- Handful snow pea sprouts
- Spread ½ T cream cheese onto each crispbread.
- Place 6 olive halves on one piece of crispbread and the capers on the other.
- Decorate with snow pea sprouts.