Vegan Cream Cheese Basil Bomb Spread

This ultra delicious recipe for a vegan cream cheese basil bomb spread is a redo of an old family favorite. I started making it in the 1990s and my daughter remembers it fondly from her high school years. At the time, we were having dinner parties and cocktail parties fairly frequently. This dip was a hit every time. And I loved making it because, even though it seems like a small amount to make, it tastes so rich that no matter how many servings each guest had, there was always some left over. This would be a perfect appetizer to serve during the fall and winter holidays, too!

Recently, I remembered the recipe while thinking about vegan cream cheese (yes, those are the kinds of things I daydream about). So, I set out to find a vegan cream cheese that had the right flavor tones. I came across Miyoko’s Cream Cheese and wow! I knew I it would work in this dip, so I had to make this spread again, as a vegan version. And now you can have this yummy spread to serve at your parties! It’s so easy to make, with only four or five ingredients.

The ingredient amounts I’ve listed here are for making one soup or cereal bowl sized dip or spread. My bowl is three inches deep and six inches in diameter. You will want a bowl at least that deep to make three layers of dip. Otherwise, you might only be able to alternate layers once, or make thin layers. You can make smaller amounts of this recipe just for your family or yourself. Be sure to remember the ratio of vegan cream cheese to vegan butter is always 2 to 1. So, two units of vegan cream cheese for every one unit of vegan butter. The rest of the layer ingredients and amounts are up to you!

I use a ton of basil in my dip, because I crave basil, I love it so much. The combination of the vegan cream cheese and basil is so good! That’s why I call it a “bomb.” It’s a bomb of delectable flavor in your mouth! Once you’ve made this a time or two, you’ll know which ingredients you want to add or increase/decrease.

If you want to use a nut other than pine nuts, any soft nut will work in this spread. Try pecan, walnut, or even macadamia.

This dip is great served with torn crusty bread, like a french baguette or any artisan bread. I leave the torn bread untoasted. We’ve also had this dip with a variety of crackers. Trays of fruit, vegetables and nuts are compatible with vegan cream cheese basil dip and it would make a perfect addition to any charcuterie tray.

You might also be interested in these appetizers:

Spicy Queso Blanco

White Bean Dip

Holiday Cranberry Salsa

Artichoke Basil Toasts & Dip

Or browse my Appetizers and Dips & Salsas sections.

Print Recipe

Vegan Cream Cheese Basil Bomb Spread

The most delicious party spread you can make - with vegan cream cheese, pine nuts, and fresh basil. A hit every time!

Course

Appetizer

Cuisine

American

Keyword

basil, fresh basil, sweet red pepper, vegan butter, vegan cream cheese

Prep Time

10 minutes

Passive Time

1 hour refrigeration

Servings

cups

Ingredients

• 1 cup vegan cream cheese softened, I prefer Miyoko's Plainly Classic Vegan Cream Cheese
• 1/2 cup vegan butter softened, I use either Miyoko's or Earth Balance brands
• 1/3 cup pine nuts crushed, or other soft nuts
• 3/4 cup basil leaves chopped
• 1/4 cup sweet red pepper (optional), chopped small

Course Appetizer Cuisine American Keyword basil, fresh basil, sweet red pepper, vegan butter, vegan cream cheese Prep Time 10 minutes Passive Time 1 hour refrigeration Servings cups Ingredients 1 cup vegan cream cheese softened, I prefer Miyoko's Plainly Classic Vegan Cream Cheese 1/2 cup vegan butter softened, I use either Miyoko's or Earth Balance brands 1/3 cup pine nuts crushed, or other soft nuts 3/4 cup basil leaves chopped 1/4 cup sweet red pepper (optional), chopped small

Instructions

1. Line a soup bowl or cereal bowl with plastic wrap or another non-stick liner and set aside.

   
2. In a medium mixing bowl, use a fork or spatula to combine the vegan cream cheese and vegan butter until well blended.

   
3. Divide the vegan cream cheese mixture into thirds. Press the first third of vegan cream cheese into the bottom of the lined bowl, as you would for pressing it into a mold.
4. To the bowl, add a layer using half of the crushed nuts, then a layer using half of the chopped basil. Add another layer of chopped sweet red peppers, if using.
5. Add the second third of the vegan cream cheese mixture and use the last half of the nuts, basil and red peppers in layers. Finish with the last third of the vegan cream cheese as the top.

   
6. Cover the top of the bowl and refrigerate for at least one hour before serving.
7. To serve, remove the top covering from the bowl. Invert the bowl onto a serving platter or plate, then remove the bowl and plastic wrap or other lining. Surround the vegan cream cheese spread with torn bread or a variety of crackers, or place it on a charcuterie tray.
8. Refrigerate any left over spread in a covered dish for up to a week. Also great served with toasted bagels.