• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Vegan Cream Cheese and Veggie Sushi

    LAST UPDATED: January 11, 2022 • FIRST PUBLISHED: April 9, 2014

    Vegan Cream Cheese and Veggie Sushi

    Jump to Recipe Print Recipe

    This vegan cream cheese and veggie sushi is stuffed with asparagus, cucumber, scallions and cashew cream cheese.

    Close Up of a Pair of Chopsticks Holding a Piece of Veggie Sushi Over a Red Plate

    Last summer I posted this recipe for cashew cream cheese. While the stuff was awesome, I never expected the post to be as popular as it was...or still is. The greater part of a year has passed and it still reigns as my top post of all time. I'm guessing more than a few of you shared my hankering for a creamy-goodness slathered everything bagel.

    I didn't get around to experimenting with a healthy substitute for the bagel itself, though that task has been stuck on my to-do list ever since the cream cheese recipe was posted. Flatbreads, crackers, tinkering with dehydrators...these are all possibilities I've contemplated. What I did not expect was to find my bagel in the form of sushi. No, seriously, this sushi tastes like an everything bagel. I defy you to try it and contradict me.
    Vegan Cream Cheese and Veggie Sushi
    My original motivation for this sushi was simple. One evening while picking up takeout at our local sushi place, the hostess suggested the addition of some cream cheese to our regular mixed veggie roll. Tempting, but we already had several rolls stuffed with tempura-fried delights. Cream cheese would tip the balance just to that unhealthy place we started sushi night in the hopes of avoiding, you know, by opting for sushi in place of say, a big greasy pizza? Tempura or not, sushi generally falls on the light side of takeout in my book.
    When I recently decided to have a home-made sushi night one evening, having a batch of freshly made cashew cream cheese on hand, I decided to experiment by adding it to my sushi. The result was an amazing surprise that I'm actually amazed that I didn't see coming. The cream cheese, scallions, rice and sesame seeds mingled in my mouth to recreate just the right hint of that sloppy, cheesy bagel I was once so fond of, but like, in a way lighter and healthier way. Oh, and with wasabi, so way better :)
    Once again, I'd like to mention that my instruction below on rolling sushi can't compete with youtube, so if you need some extra guidance check out this video or this one for inside out rolls - I opted for inside out when making this recipe, but that's your call.
    Vegan Cream Cheese and Veggie Sushi
    Close Up of a Pair of Chopsticks Holding a Piece of Veggie Sushi Over a Red Plate
    5 from 1 vote
    Print

    Vegan Cream Cheese and Veggie Sushi

    This vegan cream cheese and veggie sushi is stuffed with asparagus, cucumber, scallions and cashew cream cheese.

    Course Entree
    Cuisine American, Japanese
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2
    Author Alissa

    Ingredients

    For the Rice

    • ⅔ cup sushi rice
    • ¾ cup  + 2 tbsp. water
    • ¾ tsp. salt
    • 1 tbsp. rice vinegar

    For the Filling

    • 4 asparagus spears trimmed
    • ½ cucumber seeded and sliced into matchstick strips
    • 2 scallions
    • ¼ cup cashew cream cheese

    For Rolling and Serving

    • 2 sheets of nori
    • sesame seeds
    • wasabi soy sauce and pickled ginger for serving

    Instructions

    1. Rinse rice under cold running water for 1-2 minutes. Place in a small saucepan with other rice ingredients and heat to a simmer. Cover and allow to simmer over low heat for about 20 minutes, or until liquid is absorbed.
    2. Remove from heat and allow to sit for another 10 minutes, covered.
    3. While your rice cooks and sits, get your filling ingredients ready. Boil some water in large saucepan. Remove from heat and blanch asparagus spears for about two minutes, or until bright green. Transfer to an ice water bath.
    4. Wrap a bamboo mat in plastic wrap and place nori over top.
    5. Keep a small bowl of water nearby and wet your fingertips. Distribute half of your rice in an even layer over nori. Sprinkle with sesame seeds.
    6. Carefully invert your rice covered nori, so that the rice layer sits on the plastic wrap and nori is face up. Arrange half of your veggies in a single strip across the width of your nori, about an inch away from you.
    7. Using a spoon, pastry bag or even your fingers, distribute a single line of cream cheese right on top of your veggie strip.
    8. Now carefully roll the end of the nori closest to you over your veggie strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end.
    9. Take your roll and place it seam side down on a cutting board. Using a big, sharp knife, cut into eight pieces.
    10. Repeat using remaining ingredients.
    11. Serve with wasabi, soy sauce and pickled ginger.
    Vegan Cream Cheese and Veggie Sushi
    Vegan Cream Cheese and Veggie Sushi
    « Pineapple Teriyaki Tofu Sandwiches
    Smoky Sweet Potato Tempeh Scramble »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Bean A Foodie says

      April 09, 2014 at 1:33 pm

      I love sushi! This would be the perfect lunch!! How hard is this?? I feel like my rolling capabilities are somewhat sub par haha. But I have that sushi roller thing!

      Reply
      • Alissa Saenz says

        April 09, 2014 at 3:13 pm

        It's really not too difficult! I'm really not that great at rolling sushi either, and for a long time I didn't even want to try it. I found the videos linked above to be really helpful, along with a little patience. I still do end up with really ugly sushi about half the time, but it still tastes good :)

        Reply
    2. blissfulavocado says

      April 21, 2014 at 5:34 pm

      I'm a bit intimidated by the rolling too! I'll look up the videos. Thanks!

      Reply
      • Alissa Saenz says

        April 21, 2014 at 9:14 pm

        You should definitely check them out - they really helped me!! Also, you could try practicing on something simple like some cucumber strips. Good luck!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    318 shares
    • 8