Herb-Infused Vegan Cream Cheese Wontons
Crispy and golden on the outside, creamy and herb-infused on the inside, these vegan wontons are a crowd-pleasing starter!
Equipment
- Baking sheet
- Small mixing bowl
- Pastry brush
Ingredients
- 8 ounces 224 g nondairy cream cheese
- 1 tablespoon 2 g dried parsley
- 1 teaspoon dried sage
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 20 vegan wonton wrappers
- Olive oil for brushing
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a small bowl, mix together the nondairy cream cheese, parsley, sage, rosemary, and thyme until well combined.
- Lay out one wonton wrapper at a time on a flat surface.
- Brush lightly with olive oil.
- Place 1 tablespoon (16 g) of the cream cheese mixture in the center of the wrapper.
- Fold the wrapper by bringing each corner into the center, pinching and twisting to seal.
- Place the folded wontons on a baking sheet.
- Bake for 10 to 12 minutes, or until the wontons are golden and crispy.
- Let cool for 1–2 minutes before serving to avoid burning from the hot filling.
Notes & Wine Advice
Wine Advice:
Pair with a light and refreshing white wine, such as Pinot Grigio or a sparkling Prosecco, to complement the herbs and creamy texture.
Pair with a light and refreshing white wine, such as Pinot Grigio or a sparkling Prosecco, to complement the herbs and creamy texture.
Nutrition values
Calories: 58 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 3 g | Sugar: 0.2 g