Vegan Classic Bagel with Cream Cheese and Lox
Indulge in the nostalgia of a deli classic with this Vegan Classic Bagel with Cream Cheese and Lox—an irresistible plant-based twist on a beloved favorite. This recipe transforms wholesome whole wheat bagels into a crave-worthy meal, featuring creamy, tangy cashew-based cream cheese and smoky, marinated carrot “lox” that’s baked to perfection. Brightened with capers and fresh dill, each bite delivers the perfect balance of flavors and textures. Ready in just 35 minutes, this vegan bagel recipe is perfect for breakfast, brunch, or lunch, and it’s completely dairy-free and fish-free, making it a delightful choice for those seeking sustainable, cruelty-free options. Whether you’re a long-time vegan or simply trying something new, this recipe is sure to become a staple in your kitchen.
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Ingredients
- 4 pieces Whole Wheat Bagels
- 1 cup Raw Cashews
- 2 tablespoons Lemon Juice
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Sea Salt
- 3 pieces Large Carrots
- 1 teaspoon Liquid Smoke
- 2 tablespoons Soy Sauce
- 1 tablespoon Maple Syrup
- 2 tablespoons Olive Oil
- 2 tablespoons Capers
- 2 tablespoons Fresh Dill
Directions
Step 1
Place the raw cashews in a bowl and cover with hot water. Soak for 15 minutes.
Step 2
Meanwhile, peel the large carrots using a vegetable peeler, creating long thin strips. Preheat oven to 350°F (175°C).
Step 3
In a mixing bowl, combine the liquid smoke, soy sauce, maple syrup, and olive oil. Add the carrot strips and toss well to coat.
Step 4
Spread the marinated carrot strips on a baking sheet lined with parchment paper, and bake for 15 minutes, flipping halfway through. Remove and let cool.
Step 5
Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor with lemon juice, apple cider vinegar, nutritional yeast, garlic powder, and sea salt.
Step 6
Blend until smooth, stopping to scrape down the sides as needed. Add a small amount of water if necessary to achieve a creamy consistency.
Step 7
Cut the whole wheat bagels in half and toast them to your preference.
Step 8
Spread a generous amount of the cashew cream cheese on each toasted bagel half.
Step 9
Top with a layer of the cooled carrot lox strips, a few capers, and garnish with fresh dill.
Step 10
Serve immediately and enjoy your Vegan Classic Bagel with Cream Cheese and Lox.
Nutrition Facts
| Serving size | (829.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2083.9 |
| Total Fat 84.2g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4627.1mg | 0% |
| Total Carbohydrate 270.4g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 55.4g | |
| Protein 72.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 2331.7mg | 0% |
Source of Calories