Bagel recipe from here (hot for food), cream cheese recipe adapted from this recipe as well as hot for food’s
Cream cheese:
- 450g silken tofu, drained
- 1 1/4 cups raw cashews, soaked for at least 4 hours or boiled for about 15-20 mins, until softer
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 teaspoon salt
- 1/3 cup neutral tasting coconut oil, melted
- 1.5 tsp lactic acid
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- Chives
Let tofu sit out for about 15 minutes until it is closer to room temperature. This is because if the melted coconut oil touches the rest of the mixture, it will become solid again and it will be more difficult to blend these ingredients. Combine all ingredients in a high power blender until completely smooth. If the mixture is too thick for the blender to blend, move to a bowl and microwave for about 15-30 seconds so that the coconut oil melts again.
Once blended, the consistency should be like this.
Transfer to a container and refrigerate for at least 4 hours before serving. It will thicken a lot and the tanginess will decrease a bit.
For the bagels, follow the hot for food recipe.
Once the bagels have cooled, slice in half and slather with vegan cream cheese and whatever toppings you prefer. I like to add vegan chick’n strips (Beyond Meat/Lightlife), sliced tomatoes, cucumber and avocado. Or you can make carrot lox and add that.
