Easy Homemade Vegetable Cream Cheese for Bagels
Vegetable cream cheese is the perfect spread for toasted bagels. Once crisp, spread on a generous layer of this veggie cream cheese & enjoy!
Servings: 3 servings
Calories: 122kcal
Ingredients
- 150 g cream cheese (your favourite vegan cream cheese)
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder (more if you like)
- 1 pinch paprika (be generous)
- 1 pinch salt & pepper
- ½ medium carrot (grated)
- 2 spring onions (scallions) (finely sliced)
- 2 tablespoons cooked corn (I use tinned sweetcorn)
Instructions
- Prepare your veggies and pat them dry in kitchen paper to remove any excess moisture.
- Soften the cream cheese in a mixing bowl.
- Add the herbs, spices, salt and pepper and mix well. Taste to check the seasoning.
- Now add the veggies to the flavoured cream cheese and mix well to combine.
- Spread a thick layer on a freshly toasted bagel (let it cool a little first).
- Enjoy!
Notes
- Toast the bagels - Toasting them makes all the difference, a nice bit of crunch, but they are still soft inside. Of course, it's best to let them cool a little before adding the cream cheese, as you don't want it to melt.
- Let the toasted bagel cool - a little before adding the cream cheese or it will melt.
- Also spread vegetable cream cheese on - burger buns, sandwiches, toast and crackers.
- Storage - Once made, this gorgeous veg-packed cream cheese can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1 serving | Calories: 122kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 42mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1803IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg
