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Vegan Whipped Cheese & Pomegranate Crostini

  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: 15-20 crostini 1x
  • Diet: Vegan


These easy and elegant vegan whipped cheese and pomegranate crostini are topped with persimmon, mint and homemade dairy free whipped cheese. They're the perfect festive holiday appetizer. 


  • 1 7-oz container dairy free cream cheese
  • 1 7-oz container dairy free feta
  • 2 tbsp olive oil
  • 1 tbsp maple syrup or agave
  • 1 tsp freshly squeezed lemon juice
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pepper to taste
  • 1- tbsp mint, very finely chopped, plus more for garnish
  • 1 baguette or other crusty white bread cut into rounds on the bias
  • Olive oil for brushing
  • 1-2 persimmons, sliced into rounds and then cut in half
  • Pomegranate seeds from 1 fruit
  • Chopped nuts of choice
  • Salt
  • Pepper


  1. Preheat oven to 375°F.
  2. In a high speed blender or food processor, blend all of the ingredients except for the mint. When the mixture is blended and creamy, use a spatula to scoop it into a bowl.  Stir in the desired amount of chopped mint.
  3. Brush the bread slices on both sides with olive oil and lightly sprinkle with salt and pepper.  Toast until lightly browned, about 7-10 minutes.  
  4. Top the crostini with with whipped cheese, a slice of persimmon, pomegranate seeds, chopped nuts, more mint, a drizzle of olive oil, and a light sprinkle of salt and pepper.


Time saving tip:  Make whipped feta up to a day ahead of time and store in an airtight container in the refrigerator.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian-American


  • Serving Size: 1 crostini
  • Calories: 194
  • Sugar: 2.7 g
  • Sodium: 384 mg
  • Fat: 15.1 g
  • Saturated Fat: 6.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 13.6 g
  • Fiber: 1.5 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: vegan crostini