This easy vegan cream cheese spread is creamy, fresh, and packed with crunchy vegetables and savory flavor. It comes together in minutes and...
This easy vegan cream cheese spread is creamy, fresh, and packed with crunchy vegetables and savory flavor. It comes together in minutes and makes the perfect spread for bagels, wraps, crackers, or sandwiches—or even as a quick dip for veggies.
Using store-bought vegan cream cheese keeps this recipe fast and fuss-free, while the mix of chives, jalapeño, carrot, and bell pepper adds color, texture, and a gentle kick of heat. It’s one of those recipes that tastes even better after a little time in the fridge, making it ideal for meal prep or entertaining.
Ingredients:
1 (227 g / 8 oz) tub store-bought vegan cream cheese
2 tablespoons finely chopped chives
1 small jalapeño, deseeded and finely chopped (about 2 tablespoons)
¼ cup finely chopped red onion
⅓ cup shredded carrot
⅓ cup finely chopped red bell pepper
1½ teaspoons garlic powder or onion powder
Sea salt and freshly ground black pepper, to taste
Instructions:
Place the vegan cream cheese in a mixing bowl. Some brands, such as President’s Choice, are soft enough to use straight from the fridge. If your cream cheese is firm, allow it to soften at room temperature for easier mixing.
Add the chopped chives, jalapeño, red onion, carrot, and red bell pepper to the bowl.
Season with garlic or onion powder, salt, and black pepper.
Mix until everything is evenly combined. You can use a spatula, hand mixer, or stand mixer, depending on the texture of your cream cheese.
Transfer the mixture to a lidded container (the original tub works perfectly, or use a glass container). Refrigerate before serving for best flavor.
Storage
Store in the refrigerator for up to 5–7 days.
Serving Ideas
Spread it generously on bagels or toast, use it in wraps and sandwiches, or serve it as a dip with crackers or fresh vegetables. It also works beautifully as a flavorful filling for pinwheels or stuffed veggies.
