Ingredients
Directions
Make the cream cheese: Place all of the ingredients in a blender or food processor and blend until smooth.
Spread the crackers out on a serving plate.
Place a few pieces of kimchi or kraut on each cracker (about a small fork-full).
Add a dollop of Vegan Cream Cheese on top (about ½–¾ teaspoon).
Top with a finger full of microgreens or sprouts.
Sprinkle dried oregano on top.
Chef's Notes
Substitutions
For the crackers, choose an organic whole grain from the store or a 100 percent nut and seed crackers. Alternatively, make your own.
Instead of cream cheese, use your favorite homemade vegan cheese or store-bought nut cheese.
In place of oregano, use your favorite herb like rosemary or thyme.
Prep Ahead
Make the Vegan Cream Cheese ahead of time and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 30 days.
Make the crackers ahead of time and store in an airtight container at room temperature for up to 30 days.
Storage
Store assembled leftovers in the refrigerator for up to 5 days.
Ingredients
Directions
Make the cream cheese: Place all of the ingredients in a blender or food processor and blend until smooth.
Spread the crackers out on a serving plate.
Place a few pieces of kimchi or kraut on each cracker (about a small fork-full).
Add a dollop of Vegan Cream Cheese on top (about ½–¾ teaspoon).
Top with a finger full of microgreens or sprouts.
Sprinkle dried oregano on top.
