These Vegan Cream Cheese Dessert Wontons with Strawberry-Basil Sauce make the perfect little summer snack! They’re sweet, creamy, crunchy, and a great way to use up all of those fresh strawberries and basil from the garden.
A local restaurant serves avocado cream cheese wontons with strawberry tarragon sauce which I’ve never tried because they aren’t vegan. They sounded delicious, though, so I tried making them at home. I didn’t care for the avocado with the vegan cream cheese, although it did add extra creaminess if that’s your thing. I also thought that basil worked better in the strawberry sauce rather than tarragon. So here’s my version of cream cheese wontons with fresh strawberry sauce – dessert style. I hope you like them!
Here’s What You Need
- Vegan-friendly wontons – we like Nasoya
- Dairy-free cream cheese – Kite Hill, Trader Joe’s, or Tofutti are all good!
- White sugar – Coconut sugar, maple syrup, or agave are other options
- Vanilla extract
- Strawberries – fresh or frozen
- Basil
- Lemon Juice
- Cornstarch + water
How To Make Dessert Wontons
Start by making the strawberry sauce: In a small bowl, whisk the cornstarch and warm water together until smooth and the cornstarch has completely dissolved. In a small saucepan over medium heat, add the cornstarch mixture, sliced strawberries, lemon juice, and sugar. Using a whisk or fork, stir the ingredients together as it cooks for 2 to 3 minutes while gently mashing or breaking up most strawberries. Reduce the heat to low and let it simmer for 5 minutes, stirring consistently. Remove the pan from the heat and let cool as it will thicken slightly.
To make the wontons: In a small bowl, stir together the cream cheese, sugar, and vanilla extract until smooth. Fill a separate even smaller bowl with water for dipping your finger into. Place wontons on a work surface. Dip one finger in the water and lightly paint all 4 edges of the wonton. Spoon 2 teaspoons of the cream cheese mixture into the center of the wrapper. Bring two opposite corners of the wontons together and pinch them to seal. Then, bring the other two opposite corners together and pinch to seal, making an ‘X.’ Finally, seal all of the edges together, carefully removing any air bubbles. MAKE SURE TO CREATE A GOOD SEAL OR THE FILLING WILL COME OUT! Place folded wonton on a silicone or parchment-lined baking sheet. Repeat with remaining wrappers.
To fry wontons: Heat oil to 350°F in a deep pan, dutch oven, or deep fryer. Fry wontons in batches, turning them as needed to make sure they brown evenly, for about 2-3 minutes. Remove wontons with a slotted spoon and transfer them to a paper towel-lined plate. Immediately sprinkle with a little powdered sugar and serve with strawberry basil dipping sauce.
More Recipes
Parmesan Truffle Fries Jalapeño Aioli
Vegan BLT Summer Salad with Maple Mustard Dressing
Vegan Poke Nachos with Hawaiian BBQ Sauce
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this pizza and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Vegan Dessert Wontons with Strawberry Basil Sauce
Ingredients
Wontons
- 26 Vegan Wontons
- 8 Ounces Vegan Cream Cheese
- 2 tablespoon Sugar
- ½ teaspoon Vanilla
Strawberry Basil Sauce
- 8 Ounces Fresh Sliced Strawberries Or frozen
- 1 tablespoon Sugar
- 2 teaspoon Lemon Juice
- 1 tablespoon Basil Chopped
- 1 teaspoon Cornstarch + 1 tablespoon Warm Water
Instructions
Strawberry Basil Sauce
- In a small bowl, whisk the cornstarch and warm water together until the cornstarch has completely dissolved.
- In a small saucepan over medium heat, add the cornstarch mixture, sliced strawberries, lemon juice, and sugar.
- Using a whisk or fork, stir the ingredients together as it cooks for 2 to 3 minutes while gently mashing or breaking up most strawberries.
- Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in basil. Let sauce cool as it will thicken slightly.
Wontons
- In a small bowl, stir together the cream cheese, sugar, and vanilla extract until smooth.
- Fill a separate smaller bowl with water for dipping your finger into.
- Place wontons on a work surface.
- Dip one finger in the water and lightly paint all 4 edges of the wonton.
- Spoon 2 teaspoons of the cream cheese mixture into the center of the wrapper.
- Bring two opposite corners of the wontons together and pinch them to seal. Then, bring the other two opposite corners together and pinch to seal, making an ‘X.’ Finally, seal all of the edges together, carefully removing any air bubbles. Note: Make sure to make a good seal or the filling will leak out.
- Place folded wonton on a silicone or parchment-lined baking sheet. Repeat with remaining wrappers.
- Heat oil to 350°F in a deep pan, dutch oven, or deep fryer.
- Fry wontons in batches, turning them as needed to make sure they brown evenly, for about 2-3 minutes.
- Remove wontons with a slotted spoon and transfer them to a paper towel-lined plate. Immediately sprinkle with a little powdered sugar and serve with strawberry basil dipping sauce.
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