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: