Cream Cheese Wontons

Cream Cheese Wontons were always my favorite take out item growing up. I was never a huge seafood fan even before going vegan, so these were my perfect treat compared to their sister food- Crab Rangoons. These are honestly so easy to make vegan, I’m kind of mad at myself for not making them sooner? All you have to do is swap out the cream cheese for a vegan version!

I’m happy to say that this post is brought to you in collaboration with Treeline Cheese! They make some of the best “high end” vegan cheese on the market, and just came out with a line of the most delicious cream cheese! It is truly perfect in this recipe, and really sends it over the top. If you’d like more information on their products & where to purchase them, head to https://www.treelinecheese.com!

Here’s what you’ll need to make these perfect little cream cheese pillows-

• 1 tub room temperature Treeline Cream Cheese 
• 1/3 cup finely chopped scallions
• 1 tsp sesame oil 
• 1 tsp sugar
• 1 tsp salt 
• Wonton wrappers (square shaped)
• Canola oil for frying 
• Sweet chili sauce for dipping 

And here’s how to make them! Trust me, they’re SO easy! Plus you can make a bunch of wontons in one giant batch and freeze them (before frying) to fry up whenever you want, or you can freeze them after frying and reheat in the oven!

1. In a bowl, mix together your cream cheese, scallions, sesame oil, sugar, and salt until well combined and smooth. 
2. Lay out your wonton wrappers and put a little over a teaspoon of filling in the center of each one. 
3. Place a dab of water to the center of each edge of the wrapper. Fold diagonally into a triangle and press the wet parts together to seal.  Then take those sealed sections and press them into the center (at the same time) to create the shape in the photos. There’s plenty of YouTube tutorials on how to fold this shape of wonton if you need it, although you can fold them into whatever shape you’d like! 
4. Heat your oil to 375F for deep frying. 
5. Add in your wontons in batches to prevent overcrowding, and fry until golden brown. 
6. Transfer to a paper towel lined plate and sprinkle lightly with fine salt right out of the fryer. 
7. Serve with sweet chili sauce for dipping. 

NOTE- If you want to turn these into Crab Rangoons, you can take some finely chopped / shredded hearts of palm or jackfruit & mix with some seaweed flakes or kelp flakes and just mix that right in with the cream cheese mix before filling the wontons. It’s a super easy add on!

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that comfort food take out, or really any time, let’s be honest. Once again, I just want to give a big thanks to Treeline Cheese for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood, so I can see it! Love y’all with my cold little heart.

Print

Cream Cheese Wontons

Cream Cheese Wontons were always a favorite of mine growing up, and now that I can make them VEGAN they're even better!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

• 1 tub room temperature Treeline Cream Cheese
• 1/3 cup finely chopped scallions
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp salt
• Wonton wrappers square shaped
• Canola oil for frying
• Sweet chili sauce for dipping

Instructions

1. In a bowl, mix together your cream cheese, scallions, sesame oil, sugar, and salt until well combined and smooth.
2. Lay out your wonton wrappers and put a little over a teaspoon of filling in the center of each one.
3. Place a dab of water to the center of each edge of the wrapper. Fold diagonally into a triangle and press the wet parts together to seal. Then take those sealed sections and press them into the center (at the same time) to create the shape in the photos. There’s plenty of YouTube tutorials on how to fold this shape of wonton if you need it, although you can fold them into whatever shape you’d like!
4. Heat your oil to 375F for deep frying.
5. Add in your wontons in batches to prevent overcrowding, and fry until golden brown.
6. Transfer to a paper towel lined plate and sprinkle lightly with fine salt right out of the fryer.
7. Serve with sweet chili sauce for dipping.

Recipe Notes

If you want to turn these into crab Rangoons, add some shredded / finely chopped hearts of palm or jackfruit seasoned with a little bit of seaweed or kelp flakes into the cream cheese mix!