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VEGAN VEGGIE & DILL CREAM CHEESE WONTON CUPS

The Fish Bish

Updated: Dec 10, 2022

This appetizer gathers all the familiar flavors from a chilled puff pastry veggie tart that my mom used to make. I've turned it into a handheld vegan treat that you can whip up in minutes just before the party arrives.

When it comes to the holidays, I always find myself running out of easy to make appetizers to bring to events. Towards the end of the season I not only want to reduce the time I spend in the kitchen, I also want to bring healthy options to balance out all of the rich flavors that others may bring. These little wonton cups are a great way to get some extra veggies in and light enough that you won't feel too indulgent at those last few gatherings this season.

An app that will leave you feeling your best this season

These Vegan veggie wonton bites start with a crispy mini wonton bowl that we will be filling with a squeeze of seasoned cream cheese filling and topping with crunchy veggies for a feel good app that will leave you ready to take on the holidays!


VEGAN VEGGIE & DILL CREAM CHEESE WONTON CUPS


Ingredients


Filling

  • 1/2 cup vegan cream cheese

  • 1/4 cup vegan shredded cheddar cheese

  • 1 tbsp dill seed

  • Juice of 1/2 a lemon

  • Salt and pepper to taste

Toppings

  • 2 Mini persian cucumbers

  • 3-4 stalks of broccolini

  • 1/4 vegan shredded cheddar

Additional items

  • Mini muffin tin

  • piping bag

  • 18 vegan wonton wrappers

METHOD


  1. Heat the oven to 350 F

  2. In a medium mixing bowl, combine the filling ingredients, mix well and place in a piping bag. Store in the fridge until ready to assemble.

  3. Slice the persian cucumbers into thin rounds and break off the tops of the broccolini and separate into small trees. Set aside until ready to assemble.

  4. Gather 18 wonton wraps and lightly press them into a non-stick or greased mini muffin tin, creating a little bowl. Place them into the oven for 8-10 minutes or until the wonton cups have very lightly browned and crisped. Keep a sharp eye on these while they are baking as they can brown very quickly depending on your oven.

  5. Remove the wonton cups from the muffin tin and let cool completely. Once you are ready to assemble, pull the cream cheese mixture out of the fridge to soften for a minute. Squeeze a dollop of filling into each cup, top with a bit of shredded cheddar and garnish the top with a slice or two of persian cucumber and a small piece of broccolini.



Stop by @the_fishbish on instagram, Tik Tok and YouTube to cook along with me and find tons of other vegan recipes like this one and new seagan recipes along with it! You can even find exclusive recipes on YouTube. Looking forward to seeing all of your holiday appetizers this season. Cheers, Bishes!

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