Bagel with Vegan Cream Cheese
A toasted, chewy bagel generously schmeared with a smooth, tangy homemade vegan cream cheese. Made from soaked cashews blended with lemon juice and a touch of nutritional yeast, it's incredibly creamy and satisfying. Perfect for a quick breakfast or brunch that happens to be completely dairy-free.
For 4 servings
- prep
Soak the cashews.
Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours at room temperature. Drain and rinse well before using.
TIPFor a quick soak, cover with boiling water and let them sit for 30 minutes. - mix · ~3 min
Blend the vegan cream cheese.
1.In a high-speed blender or food processor, combine the drained cashews, 3 tablespoons fresh water, lemon juice, nutritional yeast, salt, and garlic powder.2.Blend until completely smooth and creamy, scraping down the sides as needed.3.Taste and adjust the salt or lemon juice for tanginess. - prep · ~3 min
Toast the bagels.
1.Slice the bagels in half horizontally.2.Place the bagel halves in a toaster and toast until golden and slightly crisp on the edges.TIPWatch carefully, as toaster power varies. You want a golden-brown finish, not burnt. - assemble
Schmear and serve.
1.Spread a generous layer of the vegan cream cheese onto each toasted bagel half.2.Top with thin slices of fresh cucumber, if desired.3.Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews for at least 4 hours to achieve a silky-smooth cream cheese texture.
- 2For a faster soak, cover cashews with boiling water and let sit for 30 minutes.
- 3Blend on high speed and scrape down the sides repeatedly to eliminate all grit.
- 4Chill the finished cream cheese for 30 minutes to thicken it to a spreadable consistency.
- 5Toast bagels just until golden-brown to avoid a tough, dry bite.
- 6Store leftover cream cheese in an airtight jar in the fridge for up to 5 days.
Adapt it for your goals.
High-protein
Add 2 tablespoons of plain vegan protein powder or silken tofu to the blender for a higher-protein spread that still stays creamy.
herb & garlicHerb & garlic
Blend in 1 tablespoon fresh chives and 1/2 teaspoon dried dill for a savory, garden-fresh cream cheese perfect for bagels or crackers.
low fatLow-fat
Replace half the cashews with steamed cauliflower florets to reduce fat and calories while keeping a smooth texture.
smoky jalapeñoSmoky jalapeño
Add 1/2 teaspoon smoked paprika and 1 tablespoon chopped pickled jalapeños for a smoky-spicy twist.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Cashews provide monounsaturated and polyunsaturated fats that support cardiovascular health when eaten in balance.
Good Source of Plant Protein
Each serving of the cashew cream cheese offers a solid dose of plant-based protein to help keep you full and satisfied.
Naturally Dairy-Free & Lactose-Free
This recipe contains no dairy, making it suitable for those with lactose intolerance or following a vegan lifestyle.
Contains Immune-Supporting Zinc
Cashews are a natural source of zinc, an essential mineral that supports immune function and skin health.
Frequently asked questions
Yes, but soak the cashews overnight for a softer texture and blend in batches with a standard blender, scraping down often.
