Vegan Cream Cheese Cranberry Appetizers

I’ve seen these babies before on the FB but they were not vegan. I believe they used brie and I haven’t found a vegan brie yet. So I switched it up to veganize it and holy damn, they’re delicious little puffs of yum perfect for the holiday season.

I like to make these with leftover cranberry sauce because let’s be honest, there’s always leftovers of that.

Be sure to watch the video for more tips.


  • Cranberry Sauce
  • Vegan cream cheese
  • 24 whole Pecans (or pecan pieces)
  • 1 roll of crescent dough (they’re usually accidentally vegan but always check your ingredients list)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut your crescent dough in 24 equal small square pieces.
  3. Lightly grease a mini muffin pan and place your crescent squares in each one.
  4. Add a little dollop of vegan cream cheese to each. It’s about a tsp or so, just be sure to leave a little room for the cranberry sauce.
  5. Add a little dollop of cranberry sauce on top of each.
  6. Then place either a whole pecan on top of each or sprinkle with little pecan pieces.
  7. Bake for about 12-15 minutes until the crescent dough is golden brown.
  8. Enjoy!


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