Vegan Benedictine Spread

Vegan Benedictine Spread

If you’re not from Louisville, or if you’ve never visited Louisville, you might have no clue whatsoever what Benedictine is. Allow me to educate you, it’s a spread made from cream cheese, cucumber, and onion. Nowadays you’ll also find many versions that contain dill. It’s often dyed green and served in cucumber sandwiches, or as a dip.


Vegan Benedictine Spread - The Bitchy Baker

It was invented in Louisville in the beginning of the 20th Century. You can read more about the history of Benedictine here. It’s still hugely popular in Louisville to this day. If you go to almost any local sandwich shop or deli in the city, you will probably find them selling containers of Benedictine.

When I was working as a baker after culinary school, I worked for an awesome shop/catering company called The Cheddar Box. I might be biased, but I personally think they made the best Benedictine in Louisville. They also made some epic Benedictine and bacon sandwiches.


Vegan Benedictine Spread - The Bitchy Baker

I still miss the nostalgic taste of that Benedictine around Derby, even now that I’m vegan. So, this year I decided to try my hand at making my own version. I’m not 100% sugar what all was in the spread, but I think my version is pretty tasty in its own right. I served it up on a sandwich with homemade tempeh bacon, lettuce, tomato, and ohmigosh, you guys. SWOON. Major win.

My version is a bit chunkier than a traditional benedictine, I just happen to like it that way. But, if you would prefer a smoother texture, you could blitz it up in a food processor until you reach your desired consistency.

This recipe is so simple, I highly suggest you go make some and give it a try. This would be amazing served with veggies for dipping, on sandwiches, with pita bread, on crackers, anything really.


Vegan Benedictine Spread - The Bitchy Baker

If you try this recipe out, tag me on Instagram @Bitchy_Baker or #BitchyBaker <3

-Casey


Benedictine

Time: 10 Minutes

 

Ingredients:
1 cup grated cucumber (I used about 1/2 of an English/hot house cucumber)
¼ small onion, grated
8 oz vegan cream cheese, slightly softened
1 tablespoon fresh dill, finely chopped
½ teaspoon salt
¼ teaspoon pepper
Dash of cayenne, optional
1 tablespoon vegan mayo, you may add more if you prefer a looser consistency
1 drop vegan green food coloring, optional

Directions:

1. Finely grate cucumber and onion. Place into a tea towel and squeeze out as much liquid as you can.

2. Add grated cucumber and onion to a bowl with the remaining ingredients. Mix until thoroughly combined.

3. Place mixture into an airtight container and keep refrigerated until ready to use. It’s amazing as a veggie dip, on sandwiches, with crackers, or anything else you like.


Disclaimer: this page contains affiliate links. If you purchase an item through my links, it will not cost you any extra. However, I will earn a small commission to help support this website. This helps keep The Bitchy Baker baking. Thanks for your support. <3


Lightlife Plant-Based Ground Product Review and Recipe Test

Lightlife Plant-Based Ground Product Review and Recipe Test

Vegan Kentucky Bourbon Chocolate Pecan Pie

Vegan Kentucky Bourbon Chocolate Pecan Pie