Velvety Vegan Bagel with Cashew Cream Cheese
Velvety Poppy Seed Vegan Bagel with Homemade Cashew Cream Cheese
2 Bagels, Small Batch of CC
Ingredients
- siggi’s coconut based yogurt, 1 cup
- all-purpose flour or whole wheat flour, 1 cup + plus some reserved on side
- poppy seeds, 1 tbsp or some more depending on how much you’d like, I went light here
- salt, to taste
- baking powder, 1 tsp
Cashew Cream Cheese
- raw, unsalted cashews, 1 cup soaked in water or broth from 2 hours to overnight
- coconut milk or coconut cream, 1-3 tbsp
- nutritional yeast, 1 tbsp
- salt, to taste
Directions
Preheat oven to 350°.
Make the dough and combine all ingredients in to a medium size mixing bowl.
As you mix, begin to dust more flour into the dough so you achieve a slightly wet and soft, but well-combined dough that it almosts seems stretchy. You may have to add more flour that you think! It’s always best to start with less and add more.
Prep bagels for the oven. Scoop a handful of dough and begin to shape into a bagel. I find this works best by slightly dampening your hands, and keeping damp throughout the shaping process.
Once formed into a round bagel, place on a lightly oiled parchment paper covered baking sheet. Either with your fingers, or the end of a thick utensil, poke hole through the middle of the bagel. Make sure dough separates when doing so!
Enter bagels into the oven and bake for 20 minutes. Let cool COMPLETELY.
Make the Cream Cheese
Drain the soaking cashews, slightly reserving a bit of water.
Add all ingredients to a blender, add 1 tbsp of the coconut and once blended, taste test and adjust the amount of coconut flavor, or even salt to nutritional yeast, to achieve a nutty cream cheese flavor.
To liquify into a cream, add veggie broth, water, or coconut milk, 2 tbsps at a time until you achieve desired creaminess.
Craft your bagel with this homemade spread and add any other breakfast bagel fillings of your liking.