Stuffed Cherry Tomatoes

These vegan stuffed cherry tomatoes are delicate, delicious, and definitely a show stopper at your next party. Serve them as a snack or as a perfect party appetizer.

Stuffed cherry tomatoes are on a white serving tray with bits of fresh parsley around it.

Shawn and I were at a reception recently with an alluring spread of bite-sized morsels. I love, love love being a vegan, but there are these minuscule moments when I take pause. Like the night we were at that reception. It’s hard looking at an elegant display of food and knowing you can’t have any of it.

But, my favorite thing is to see snacks like those and veganize them. That’s what I did with these stuffed cherry tomatoes and it’s perfection!

Why This Recipe is a Winner

  • Cherry tomatoes are bite-size veggies and are usually a better texture and sweeter than larger tomatoes.
  • Creating a filling made from vegan cream cheese tastes delicious, creamy, and works for people with dairy intolerances as well
  • Garnishing tomatoes with fresh herbs adds both visual appeal and flavor to every bite!
Ingredients are on a white counter. The labels around them read, "vegan cream cheese, garlic, spices, green onions, and cherry tomatoes."

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Cherry tomatoes — You’ll need around 20 cherry tomatoes
  • Vegan cream cheese — You can use storebought vegan cream cheese like Daiya or Tofutti, or you can make homemade vegan cream cheese.
  • Garlic — 1 clove garlic , peeled and minced
  • Green Onions — 2 teaspoons chopped green onions
  • Dried oregano
  • Dried basil
  • Garnish — Use fresh herbs like chopped parsley or basil to garnish the tomatoes.

How to Make Stuffed Cherry Tomatoes

  1. Prepare the tomatoes by cutting off the tops. then cut off a thin slice of the bottom of the cherry tomato to create a level base for it to stand on.
    A hand holds a cherry tomato on its side on a cutting board. A paring knife is cutting out the insides of the tomato.
  2. Scoop out the seeds and pulp and sprinkle the insides with a bit of salt and pepper. Invert the shells on paper towels to drain for 10 minutes.
  3. Stir together the vegan cream cheese with seasonings. 
  4. Fill the hollow part of the tomatoes with the cream cheese mixture. Garnish with fresh herbs.
    A hand holds a cherry tomato while using a piping bag to fill it with a cream cheese mixture.
  5. Place them in an airtight container and refrigerate for at least 20 minutes.
  6. Serve chilled stuffed cherry tomatoes on a serving dish with fresh herbs.

Storage Tips

Store the tomatoes in an airtight container for up to 4 days in the fridge, but they are best when consumed within 24 hours.

A single stuffed tomato stands upright on a cutting board, having just been filled with cream cheese. A tray of more tomatoes is in the background.

More Vegan Appetizers

Looking down on an appetizer tray full of stuffed cherry tomatoes.
Stuffed cherry tomatoes are on a white serving tray with bits of fresh parsley around it.

Stuffed Cherry Tomatoes

These vegan stuffed cherry tomatoes are great for snacking or serving as a fancy appetizer at parties. You'll love this vegan cream cheese stuffing that will be a crowd pleasure for everyone!
5 from 1 vote
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20
Calories: 20kcal

Ingredients

  • 20 cherry tomatoes
  • ½ cup vegan cream cheese
  • 1 clove garlic , peeled and minced
  • 2 teaspoons chopped green onions
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions

  • Cut off the tops of the cherry tomatoes. Cut off a thin slice of the bottom of the cherry tomato to create a level base for it to stand on. Scoop out the seeds and pulp and sprinkle the insides with a bit of salt and pepper. Invert the shells on paper towels to drain for 10 minutes.
  • In a bowl, stir together the vegan cream cheese with seasonings.
  • Fill the hollow part of the tomatoes with the cream cheese mixture. Garnish with chopped pecans or herbs. Place them in an airtight container and refrigerate for at least 20 minutes.
  • To serve, stand the chilled tomatoes on a serving dish.
  • Store them in an airtight container for up to 4 days in the fridge.

(The products above contain sponsored links to products we use and recommend)

Calories: 20kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2020.

4 Responses to Stuffed Cherry Tomatoes

  1. Avatar thumbnail image for MarlyAnna {Herbivore Triathlete} Reply

    These look divine! While I too am happy with my choice to eat vegan there are times when I also pause but then I think about how I can make a vegan version of the food!

    • Avatar thumbnail image for MarlyMarly

      Well-said! The vegan version is just a recipe away!

  2. Avatar thumbnail image for MarlyJenny Reply

    Mmm these are little beauties! The cherry variety are my favorite from the tomato family. Glad you managed to pass the test of the cherry tomatoes stuffed with mozzarella cheese, good job!! 🙂

    • Avatar thumbnail image for MarlyMarly

      Thanks, Jenny. I made up for it by eating almost the entire batch of the vegan version. I figure if a person is going to over-indulge in something…this is the way to go!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.