Vegan Smoked Salmon Spread

This is a guest post by Chef Sharon Davies-Tight.

Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Oh yes, it tastes and textures like smoked salmon! And . . . it is gluten-free!

3 lg. sun-dried tomatoes soaked in hot water till soft and pliable, blotted with paper towel to remove excess moisture, then chopped finely

5 pitted Kalamata olives, chopped finely and blotted with paper towel

1 T. capers, drained, blotted with paper towel, then chopped

2 T. finely diced sweet red roasted pepper, blotted with paper towel

1 T. prepared horseradish, blotted with paper towel

3 T. soy bacon bits (Betty Crocker brand is gluten-free)

1 t. sugar

1/4 t. salt

8 oz. container Tofutti Better Than Cream Cheese

Combine all ingredients in bowl. Stir well to incorporate all ingredients evenly and Tofutti Better Than Cream Cheese becomes an even color. Cover and refrigerate at least 2 hours before transferring to serving bowl. Surround with bread squares and crackers of choice.

You can also make hors d’oeuvre sandwiches by simply spreading on bread of choice, closing and cutting into bite-sized pieces.

Makes 1-1/4 cups

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*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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