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    Home » Holidays

    Cranberry salsa with cream cheese (vegan)

    Published: Nov 5, 2018 · Modified: Feb 18, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Cranberry salsa with vegan cream cheese. Cranberry salsa covered cream cheese on plate.

    Cranberry salsa with cream cheese is an eye-catching holiday appetizer. It’s full of vibrant color and flavor that will delight your dinner guests.

    Zesty cranberry salsa is formed over non-dairy cream cheese for a tangy mix of sour and sweet. Serve with crackers for spreading. Vegan & gluten-free.

    Cranberry salsa over vegan cream cheese on plate.

    Cranberry salsa with cream cheese is a vegan take on a classic holiday appetizer. It’s perfect for Thanksgiving or Christmas gatherings.

    Cranberries are in season. And the cream cheese is reminiscent of freshly fallen snow.

    It’s made by topping non-dairy cream cheese with raw cranberry salsa. The salsa is filled with fresh cranberries, sugar, lime and orange juice, cilantro, onions, garlic, red bell peppers, and orange zest.

    It’s then drained and served over your favorite non-dairy cream cheese.

    It’s a delightful mix of tart, sweet, and creamy. So beautifully tangy spread over crackers!

    In this post:

    Jump to:
    • Which vegan cream cheese to buy?
    • Step by step instructions
    • Tips for best results
    • Alternate serving idea
    • How to store leftovers
    • 📖 Recipe

    Which vegan cream cheese to buy?

    My favorite store-bought options are from Miyoko’s, Kite Hill, Trader Joe’s, and Go Veggie. I like the flavor of Miyoko’s the best.

    For the purposes of this appetizer, remember to get plain flavor. Something with chive or onion isn’t going to work here.

    If you’d prefer to make homemade, I love the recipe in Artisan Vegan Cheese by Miyoko Schinner. The recipe isn’t difficult. It just requires some pre-planning.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Food processor with cranberries, jalapenos, bell pepper, cilantro, and orange zest.

    Start by making the cranberry salsa. <— Get the full recipe details here.

    Once it’s prepared, move the salsa to the refrigerator to soften and sweeten.

    (The salsa recipe makes about 2 cups. So that’s more than enough to put some on cream cheese, and to use some for other purposes like sweet potato tacos.)

    Knife smoothing vegan cream cheese on plate.

    Remove the non-dairy spread from its container. Use a knife to smooth it.

    Overhead cranberry salsa topped cream cheese and crackers.

    Then put the salsa on top of it. You can pour it across haphazardly.

    Or you can use the back of a spoon and/or your hands to form it to the cream cheese like a ball.

    Garnish with jalepeño pepper slices and/or cilantro.

    Tips for best results

    Before putting the cranberry salsa onto your non-dairy cheese, use a fine mesh sieve to drain the salsa. Otherwise, the extra liquid will pool at the bottom of the plate.

    Also, if your cheese itself has any liquid pooled on top of it, drain that too before putting it on a plate to serve.

    Alternate serving idea

    Crackers slathered with cranberry salsa and non-dairy cream cheese.

    If you’d prefer, you can prepare the crackers ahead of time for your guests.

    Just smear non-dairy cheese onto crackers with a knife. Then finish with a dollop of bright red salsa onto them one by one. Put them out on a serving tray.

    How to store leftovers

    If you have any leftovers, I recommend just stirring the cream cheese & cranberry salsa together. Put it in a covered container, and store it in the refrigerator.

    It gets a beautiful pink color. And it works well as a spread on crackers or a bagel.

    Mound of vegan cream cheese topped with cranberry salsa.

    📖 Recipe

    Cream cheese topped with cranberry salsa on plate.

    Cranberry salsa with cream cheese (Vegan)

    Author: Cadry Nelson
    5 from 3 votes
    This festive holiday appetizer is awash with bold red color. It has a beautiful combination of tart, tangy, and sweet. Great for Thanksgiving or Christmas! Serve on a platter with crackers.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8 people
    Course: Appetizer
    Cuisine: American, Vegan
    Keyword: holiday food, holiday party food, thanksgiving recipe
    Prevent your screen from going dark

    Ingredients

    • 1 batch cranberry salsa
    • 1 (8 ounce) container vegan cream cheese plain
    • 2 jalapeno pepper slices optional garnish
    • Cilantro optional garnish
    • 1 package crackers for serving

    Instructions

    • Use a fine mesh sieve to drain cranberry salsa. (Too much excess liquid will make the cream cheese runny.)
    • Carefully drain any liquid pooling on top of the non-dairy cream cheese. Then move the cream cheese to a serving plate. Use a knife to smooth it.
    • Cover the cream cheese with cranberry salsa. You can loosely pile it on top. Or use the back of a spoon and/or your hands to form the cranberry salsa around the cream cheese like a cheese ball.
    • Top with optional garnish of a couple jalapeño pepper slices and/or cilantro leaf.
    • Serve right away with crackers.

    Notes

    For the vegan cream cheese, I recommend Miyoko’s. However, feel free to use any non-dairy cream cheese that you enjoy.
    Depending on how heavily you load up the cream cheese with cranberry salsa, you may have some salsa left over. Serve it on its own or use it as a topping on sweet potato tacos.
    If you have any leftovers, I recommend just stirring the cream cheese & cranberry salsa together. Put it in a covered container, and store it in the refrigerator. It gets a beautiful pink color. It works well as a spread on crackers or a Thanksgiving bagel.
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    Nutrition

    Calories: 243kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 372mg | Potassium: 56mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 3.5mg | Calcium: 66mg | Iron: 1.7mg

    Content updated September 16, 2021. Originally published November 5, 2018.

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. Marta @ What should I eat for breakfast today

      November 11, 2018 at 4:35 am

      This is like my dream combo 😀 I love it from the time of my childhood

      Reply
      • Cadry

        December 31, 2018 at 11:46 am

        That’s so nice to hear. I love foods that are transportive to another time and place.

        Reply
    2. Becky Striepe

      November 07, 2018 at 7:05 am

      5 stars
      Cadry! This is gorgeous. It looks like a beautiful jewel…made of CHEESE! So way better than a jewel. I need to make this ASAP.

      Reply
      • Cadry

        November 10, 2018 at 7:14 am

        Very astute observation, Becky! I love it. And I hope you love your cheesy jewel!

        Reply
    3. Dianne

      November 06, 2018 at 2:57 pm

      5 stars
      This looks like such a fun appetizer! I’m not sure I’d want to share it though!

      Reply
      • Cadry

        November 10, 2018 at 7:13 am

        Haha! That is a danger!

        Reply
    4. Edith Tsacle

      November 06, 2018 at 11:00 am

      That looks awesome! Thank you, I must try this.

      Reply
      • Cadry

        November 06, 2018 at 11:01 am

        Thanks, Edith! I hope you love it.

        Reply

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