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vegan bruschetta

Vegan Bruschetta Recipe

A delicious vegan appetizer or snack for any time of the day!
5 from 1 vote
Prep Time 1 hr
Total Time 1 hr
Course Appetizer
Cuisine Italian


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!
    Keyword vegan bruschetta
    Tried this recipe?Let us know how it was!