Homemade veggie cream cheese is ready in mere minutes and way better than store-bought! Plus, get my ideas of ways to use it (beyond bagels).
I would like to request positive energy and good vibes from you for this upcoming weekend. We are bunking down and I am in survival mindset. Food has been prepped. Bar has been stocked (a crucial step). Everything else must be put on hold.
Why? We are potty training.
J is 2 years and 8 months old and we’re giving it a go. M was already potty trained by this age and she was a rock star – took to it immediately and never had an accident. But boys… well, boys are different.
It may not go so well and even if it does, it makes for quite a long weekend. I will not want to hear the word “potty” for the rest of my life after all the times I expect to say it this weekend.
But on the other hand, once this is finished, we will be rid of diapers. We’ve had diapers for almost 5 straight years now and I am ready to say goodbye. To the diapers, to the wipes and to the diaper trash can that I guess sorta helps to contain the smell. But not really.
So no more diapers is reason enough to persevere. But I’d still appreciate the virtual support.
Moving on…. Today I’ve got a super simple homemade veggie cream cheese for you.
Just a few ingredients, a couple minutes of chopping and mixing and you’ve got yourself a creamy, spread with plenty of color, perfect for smearing on bagels and toast for a savory little breakfast.
I of course, don’t stop there – I love to add some crushed black pepper, a few dashes of hot sauce and maybe a few slices of cucumber and spinach leaves to my bagel for a layered and veggie-filled morning meal.
And if you’re in on the avocado toast craze, add this to the mix and you’ll be in breakfast heaven!
Or make this spread an accompaniment to some egg muffins and champagne brunch punch and make it a party. 🎉 (Here’s some other company-worthy brunch recipes if you’ve got a crowd or are making an Easter brunch spread.)
Here are some more ideas of how to use it.
Ways to use homemade veggie cream cheese:
- Bagels. Duh.
- Spread on some toast and make a killer turkey sandwich. Or tomato sandwich.
- Serve with smoked salmon on crostini for a fast and fancy appetizer.
- Add it to some crackers with lunch meat for an easy kids lunch or snack.
- Stir into scrambled eggs, when they’re almost finished cooking, for a really creamy breakfast treat.
If you love veggie cream cheese but don’t want to pay the deli prices or risk a store-bought version with all kinds of preservatives, mix yourself up this easy recipe and smear away.
I’ve got a batch on hand for the weekend. A quick and fast breakfast or snack I can grab in between potty breaks and possible clean-ups. Wish me luck!
- 4 oz. plain cream cheese (see notes)
- 3 tablespoons finely chopped carrots
- 3 tablespoons finely chopped spinach
- 1/8 teaspoon onion powder
- 1/8 teaspoon kosher salt
- Optional: 2-3 tablespoons finely chopped bell pepper, 1/8 teaspoon black pepper, a few dashes of hot sauce
- Combine all of the ingredients in a small bowl and stir well. Ta da- done!
Feel free to use full-fat, reduced-fat or fat-free cream cheese in this recipe - whichever kind you prefer.
You can easily double this recipe if you are hosting a crowd for brunch or want extra veggie cream cheese to have for all my yummy ideas of ways to use it (see post above).
Leftovers can be stored in a covered container and kept for up to a week in the refrigerator.