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Vegan mushroom cream cheese wontons on a white plate topped with black sesame seeds and chopped scallions with a side of sweet and sour sauce.

Vegan Mushroom Cream Cheese Wontons

  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 wontons 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Chinese Inspired
  • Diet: Vegan


  • 12 vegan wonton wrappers
  • 10 medium cremini mushrooms, finely diced  
  • 2oz vegan cream cheese
  • 2 cloves garlic, minced 
  • 1 tablespoon scallions, finely chopped  
  • 1/2 tablespoon soy sauce


  1. Preheat the oven to 375 F. 
  2. Heat up some oil in a pan over medium high heat. Once hot, sautee the diced mushrooms and minced garlic for 5 minutes. The mushrooms will shrink in size and become dark. Remove from heat.
  3. Scoop the vegan cream cheese into a bowl and stir in soy sauce and scallions. Then mix in the mushrooms and garlic until well incorporated. 
  4. Prepare the wontons. Lay a wonton wrapper flat on a cutting board or plate, and scoop a heaping teaspoon of the cream cheese mushroom mixture into the center of the wrapper. 
  5. Dip your finger into a small bowl of water and get the edges of the wonton wrapper wet. Fold the wrapper over to make a triangle, pinching the edges to seal them. Then pull the two corners of the wonton inward so one overlaps the other, pinching and sealing with water. 
  6. Place wontons on a lined or greased baking tray.* For extra crispiness, spray the wontons with a little cooking oil, but they will be delicious oil-free too! 
  7. Bake for 10-12 minutes until golden brown. The wontons will crisp up a bit as they cool. 
  8. Serve with sweet and sour sauce, sweet chili sauce, or soy sauce! These are best eaten immediately, but will last in the fridge for 3-4 days.


* I recommend using a reusable silicone mat for best results.

Keywords: Vegan Wontons, Vegan Cream Cheese, Mushrooms