Vegan Classic Bagel with Cream Cheese and Lox
Indulge in a plant-based twist on a traditional favorite with our Vegan Classic Bagel with Cream Cheese and Lox! This recipe transforms the beloved bagel dish into a wholesome, cruelty-free delight featuring creamy, tangy cashew-based cream cheese and smoky, marinated carrot lox. With the perfect balance of flavors, including hints of maple, soy, and liquid smoke, paired with the vibrant freshness of dill and capers, this vegan recreation doesn’t compromise on taste. Ideal for breakfast, brunch, or a light lunch, it’s a quick and satisfying recipe that comes together in under 40 minutes. Toasted whole wheat bagels provide the perfect base, layered with silky cream cheese and savory carrot lox for a bite that's as nutritious as it is delicious. Give this dairy-free and fish-free bagel recipe a try today—your taste buds will thank you!
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Recipe Information
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
Instructions
Place the raw cashews in a bowl and cover with hot water. Soak for 15 minutes.
Meanwhile, peel the large carrots using a vegetable peeler, creating long thin strips. Preheat oven to 350°F (175°C).
In a mixing bowl, combine the liquid smoke, soy sauce, maple syrup, and olive oil. Add the carrot strips and toss well to coat.
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.
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.
Blend until smooth, stopping to scrape down the sides as needed. Add a small amount of water if necessary to achieve a creamy consistency.
Cut the whole wheat bagels in half and toast them to your preference.
Spread a generous amount of the cashew cream cheese on each toasted bagel half.
Top with a layer of the cooled carrot lox strips, a few capers, and garnish with fresh dill.
Serve immediately and enjoy your Vegan Classic Bagel with Cream Cheese and Lox.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4627 mg | 201% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 55.4 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
