You want the party snack everyone crowds around? This is it. Crispy, buttery pastry, gooey “brie,” and a tart cranberry pop—without a speck of dairy.

It looks fancy, eats easy, and vanishes faster than your cousin’s “just one more.” Make a tray, take a bow, and pretend it was hard. Spoiler: it’s ridiculously simple.

The Secret Behind This Recipe

The magic is all about texture and contrast. We swap dairy brie for a rich, creamy vegan brie or a DIY cashew “brie” that melts into a silky pool under heat.

Then we layer in cranberry sauce—tangy, sweet, and bright—to cut through the richness so every bite stays balanced. Using store-bought vegan puff pastry keeps things fast while delivering that signature shatter.

A pinch of orange zest, a sprig of thyme, and a whisper of salt make it taste like you hired a private chef.

You didn’t. But nobody needs to know.

Vegan Cranberry Brie Bites That Steal the Snack Table

Recipe by Wendy CarterCourse: Appetizers, Vegan

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

Vegan puff pastry (1 sheet, ~10×10 inches), thawed
Vegan brie-style cheese (6–7 oz), cut into 24 small cubes. ( Alternative: thick cashew cream or homemade cashew “brie” (see Alternatives))
Whole berry cranberry sauce (about 3/4 cup)
Maple syrup (1–2 teaspoons), optional, for extra gloss
Orange zest (from 1/2 orange)
Fresh thyme leaves (1–2 teaspoons) or rosemary, finely chopped
Flaky sea salt (a pinch), to finish
Vegan butter or neutral oil (1 tablespoon), melted, for brushing
Nonstick spray or oil for the mini muffin tin

Step-by-Step Instructions

Preheat and prep: Heat your oven to 400ºF (205ºC). Lightly grease a 24-cup mini muffin tin.
Cut the pastry: On a lightly floured surface, roll the puff pastry to smooth creases. Cut into 24 equal squares (about 2 inches each). Press each square into the muffin cups, letting the corners stand up.
Add the “brie”: Place a small cube of vegan brie (or a spoonful of thick cashew cream) into each pastry cup.
Cranberry topping: Stir cranberry sauce with orange zest and maple syrup. Spoon about 1–2 teaspoons over the cheese in each cup. Don’t overfill—overflow equals sticky regret.
Herby finish: Sprinkle thyme over the tops. Brush exposed pastry with melted vegan butter for extra shine.
Bake: Bake 14–16 minutes until the pastry is deeply golden and the centers look luscious and bubbly.
Rest briefly: Cool 5 minutes in the pan to set. Loosen edges with a paring knife and lift out carefully.
Salt & serve: Finish with a tiny pinch of flaky sea salt. Serve warm and accept compliments graciously (or not, your call).

Storing & Reheating Tips

Fridge: Store leftovers in an airtight container up to 3 days.
Reheat: 350°F (175°C) for 6–8 minutes on a sheet pan. Air fryer? 320°F (160°C) for 3–4 minutes. Skip the microwave unless you enjoy soggy sadness.
Freeze (unbaked): Assemble in the tin, freeze until solid, then transfer to a bag.
Bake from frozen at 375°F (190°C) for 18–20 minutes.

Healthy Highlights

Dairy-free: Lighter on saturated fat than traditional brie; easier on digestion for many.
Antioxidant punch: Cranberries bring polyphenols that your cells appreciate, even at a party.
Portion control built-in: Bite-sized format helps you manage servings without doing math mid-socializing.
Customizable sweetness: Control the sugar by choosing low-sugar cranberry sauce or making your own.

Nutrition Stats

Per bite (estimate): 95 calories; 6g fat; 9g carbs; 1g fiber; 2g sugar; 2g protein; 170mg sodium. These numbers vary by brand of puff pastry and vegan cheese.

If you use a cashew-based filling, expect slightly higher protein and fiber and a bit more fat, mostly unsaturated.

What Can Go Wrong

Soggy bottoms: Overfilling with cranberry or using watery cheese can drench the pastry.
Keep fillings modest and thick.
Overflow mess: If cups are too full, the sauce bubbles out and caramelizes like glue. Leave a little headspace.
Pale pastry: Your oven might run cool. Bake until deeply golden.
A few extra minutes can be the difference between meh and magic.
Sticking to the pan: Grease the tin well and let bites rest 5 minutes before removing. Gentle twist, then lift.
Cheese that won’t melt: Not all vegan bries behave. Choose one designed to melt or swap to cashew cream and add a splash of tapioca starch for stretch.

Alternatives

Pastry swap: Use vegan phyllo sheets (3 layers brushed with oil), cut and pressed into cups for ultra-flaky bites.
Gluten-free: Grab a gluten-free vegan puff pastry or use GF phyllo.
Check labels—some are sneakily not vegan.
Cheese options: Vegan camembert or double-cream cashew cheese works great. In a pinch, a firm vegan mozzarella plus 1 tsp nutritional yeast per 4 oz adds that brie-like tang.
DIY cashew “brie” filling: Blend 1 cup soaked cashews, 2 tbsp lemon juice, 2 tsp nutritional yeast, 1/2 tsp salt, 1/3 cup water, and 1 tbsp tapioca starch until silky. Spoon into cups instead of cubes.
Flavor twists: Add a pecan half, swap thyme for rosemary, or replace cranberry with fig jam or cherry preserves.
Feeling bold? A tiny pinch of chili flakes.
Lower sugar: Use unsweetened cranberry sauce sweetened lightly with maple, or mix 50/50 with diced fresh cranberries for extra zing.

FAQ

Can I make these ahead?

Yes. Assemble and refrigerate up to 24 hours, then bake just before serving.

Or freeze unbaked, then bake from frozen with a few extra minutes.

Which vegan brie melts best?

Look for cashew-based or coconut oil–based wheels labeled “melts” or “bakes.” Brands differ by region, so FYI, if your first pick stays stiff, switch to a melty style or use the cashew cream alternative.

Do I need a mini muffin tin?

It helps shape and crisp the pastry, but you can bake on a sheet pan. Fold corners up to make little parcels and reduce the cranberry slightly to prevent leaks.

How do I keep the pastry crispy for a party?

Bake until deep golden, rest 5 minutes, then transfer to a wire rack. Rewarm on a sheet pan at 350°F for a few minutes right before serving.

Avoid sealed containers while hot—steam is the enemy.

Can I use leftover cranberry sauce?

Absolutely. If it’s very loose, simmer 3–5 minutes to thicken or add a teaspoon of chia seeds and let it sit. You want spoonable, not runny.

Are these kid-friendly?

Yes, though you can skip the herbs and orange zest if your tiny critics are minimalists.

A drizzle of maple can sweeten the deal.

In Conclusion

Vegan Cranberry Brie Bites are the no-brainer appetizer that tastes like effort and takes almost none. Crisp pastry, creamy center, bright cranberry—every bite hits. Make them once, and they’ll become your signature move, IMO.

Bring napkins, because people will hover for seconds. And thirds.

Vegan Cranberry Brie Bites That Steal the Snack Table

The Secret Behind This Recipe