Rushing to make a platter for a school evening event, I whipped up cream cheese sandwich wedges. I ran short on time and had to move on to plan B. My daughter couldn’t get enough of them, so to accommodate my son’s dairy allergy, I created this Vegan version! Since the bread was very thin, I cut a few last week into small little heart shapes and this is the hot ticket in my household. I made double batches. Here is the super simple recipe:
Cream mixture. Doesn’t look like much, but tastes amazing.
- 1 tub Vegan Cream Cheese
- 1/8 cup green olives stuffed with pimento
- 1 Tablespoon Follow Your Heart Original Vegenaise
- Pinch garlic powder
- 1/2 teaspoon dried dill (if using fresh increase to 1 tablespoon)
- Thin sandwich rounds or pita bread
Using a mixer, combine the first 5 ingredients until fluffy. Spread on sandwich bread and cut into wedges or leave whole. If you are feeling creative, then whip out a cookie cutter and make some fun shapes!
One of the hardest things I find about managing both life threatening food allergies and asthma is talking to others. I hate to be the one that might be perceived as demanding, pushing or for asking too much. What I now know, fourteen years later, is that honest, clear information presented with kindness works!..
These look totally delish! I’ve shared them all over and can’t wait to try these for Joshua 🙂 Thanks for such a great, fun recipe!
Lindsey, the little heart shapes are my favorite. I’m really big kid with wrinkles.
You know, I should really just stay at your house and eat all the leftovers. I’m good that way 🙂
Alisa, I would cut out hearts for you!