Bruschetta has always been one of my favorite appetizers. Before I went vegan, I used to always enjoy having it with mozzarella cheese as well. I recently was craving bruschetta, so I decided to make my own version, but make it vegan, gluten free, and high in protein. I hope you enjoy these vegan bruschetta!
Today’s post is sponsored by Hippie Snacks. They offer a ton of healthy and delicious sweet and savory snacks. For this recipe, I am using their cauliflower crisps. I have been enjoying their delicious snacks for awhile and thought their vegan and gluten free crisps would be perfect for this recipe, which is why I asked them if they would like to collaborate on this post. All opinions are my own 🙂 You can check out all of their products and even grab some for yourself at their website: https://www.hippiesnacks.com/.
There are three parts to this recipe: the vegan cream cheese, the tomato basil balsamic garnish, and the crackers. Each are sooo delicious and flavorful on their own, but when you put them together, it is a recipe out of this world! I made around 40 bites for this recipe. Between me, my mom, and dad, we ate them in minutes.
This recipe is super easy to create and assemble, but the ingredient that takes the most time to make is the cream cheese. So let’s get started on that part first.
Vegan Cream Cheese:
Actually creating the cream cheese is super easy, but it does require that you refrigerate it for several hours. I promise it tastes way better when you do!
The ingredients that you will need to make the cream cheese are one block of firm tofu, 3 cloves of garlic, juice of one lemon, 1 tbsp of melted coconut oil, 1 tbsp of onion powder, 1 tbsp of apple cider vinegar, 1 tsp of salt, 1/2 tbsp rosemary, 1/2 tbsp dill, 1/2 tbsp thyme, 1/2 tbsp basil, and 2 stalks of green onion.
First, you’re going to want to drain the water from your tofu and press it down with some paper towels to get as much water as you can out of it. Then break it up and throw it in a blender. Add the cloves of garlic, lemon juice, coconut oil, onion powder, apple cider vinegar, and salt. Blend everything until the tofu is super smooth and creamy. I blended mine for about two minutes.
Once your tofu is nice and creamy, transfer it from your blender to a bowl. Then add all of your herbs and spices. Also chop your green onions and add those in there as well. Mix the green onion, herbs, and spices so that they are evenly distributed and place your vegan cream cheese in the fridge for at least two hours.
Tomato, Basil, Balsamic Garnish:
This part is the key ingredient is our vegan bruschetta. You will need 16 oz of cherry tomatoes, 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder, 5-8 basil leaves chopped, and salt to taste.
Start by chopping your cherry tomatoes. You can use any tomatoes for this recipe, but I find that cherry tomatoes always have more flavor.
Add your cherry tomatoes to a bowl and mix in the rest of the ingredients.
Assembling your vegan bruschetta:
The hard part is done! Now all you have to do is put all of the pieces together.
Start with your Hippie Snacks cauliflower crisps. Smear enough cream cheese to cover the whole cracker. Top with your tomato basil balsamic combo.
Enjoy! You can serve these as a delicious appetizer or enjoy them as a snack.
Vegan Cream Cheese
- 1 block firm tofu
- 3 cloves garlic
- 1 lemon
- 1 tbsp coconut oil
- 1 tbsp onion powder
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tbsp rosemary
- 1/2 tbsp dill
- 1/2 tbsp thyme
- 1/2 tbsp basil
- 2 stalks green onion
Tomato Basil Topping
- 16 oz cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- 5-8 basil leaves
- salt to taste
Vegan & gluten free crackers. I used Hippie Snacks Cauliflower Crisps
Vegan Cream Cheese
- Start by draining your tofu and getting rid of all of the excess water by pressing it with paper towels.
- Break up your tofu and place it in a blender. Also add the garlic, juice of one lemon, melted coconut oil, onion powder, ACV, and salt.
- Blend all of the ingredients really well until the tofu is creamy and smooth. I blended mine for about 2 minutes in my Vitamix.
- Transfer your cream cheese mixture to a bowl and add your herbs, spices, and chopped green onion.
- Refrigerate for 2-3 hours for best results. This will help all of the flavors set.
Tomato Basil Balsamic Topping
- Chop your cherry tomatoes.
- Add them to a bowl.
- To that bowl, add your olive oil, balsamic vinegar, garlic powder, basil, salt and pepper.
Assembling your vegan bruschetta
- Take your crackers or crisps and smear your enough cream cheese to cover the cracker.
- Add your tomato basil and balsamic and your bruschetta is ready to eat!