On holidays, such as Easter, the art of a workweek vegan is cutting down meat & dairy rather than cutting out. For brunch this Easter, we enjoyed bagels & lox and bloody marys with our neighbors while the kids hunted Easter eggs on the lawn- clearly not a vegan brunch we were throwing. But I decided to try a vegan cream cheese substitute, reducing my meat & dairy intake by half to just the lox. In fact, it wasn't bad. All told, when topped with lox, capers & red onions, I could hardly tell the difference. I will stand behind it as a substitute for cream cheese with other toppings or as an ingredient in a cold dip. I haven't tried making anything hot with vegan cream cheese yet, so I hesitate to recommend it for a vegan version of a hot dip, such as spinach artichoke yet. But I'll let you know when I do and if it works that way as well.
Nutritionally speaking, the vegan cream cheese has less calories & saturated fat and more calcium, iron, poly and monounsaturated fat than
traditional cream cheese.
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| Our Easter Free-for-All: Bagels & Lox with Vegan Cream Cheese |
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| Our son with a hard won Easter egg from the day's hunt |
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| The day's taking of Easter eggs |
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