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Gluten-Free Bagels with Cashew Cream “Cheese” Spreads

When was the last time you had a bagel with all of the fixings? It felt like way too long for us, and when a craving strikes at So Delicious Dairy Free HQ, we head into the kitchen!

Our vision for the perfect Vegan bagel schmear started out simply enough, but it quickly escalated from the perfect dairy-free spread into the ultimate gluten-free bagel brunch!

These bagels are so soft and chewy you'd never guess they're Vegan and gluten-free.

If you’re interested in hearing about how we made 2 versions of Vegan “lox”—out of papaya and mango—as well as 2 versions of cashew cream “cheese” spread—original and blueberry—then read on!

After we created these soft and chewy gluten-free bagels, we were excited to experiment with a few of our Coconutmilk Yogurt Alternatives and cashew cream to create some tangy and flavorful cream “cheese” spreads.

We began by soaking raw cashews in water overnight (enough to cover the cashews). We then drained the cashews and placed them in a blender (about 3 C. of Raw Cashews) and covered them with 3/4 C. of fresh cold water. Before placing the lid on the blender, add a pinch of salt, 1 Tbsp. Coconut Oil, the juice of 2 lemons, and 3 Tbsp. of So Delicious Plain Coconutmilk Yogurt Alternative. Blend until very smooth, about 2-minutes, scraping down the sides midway through if necessary.

This resulted in a whole bunch of cashew cream “cheese”. It tasted great, with just the right amount of tang. If you’re up for making a few more flavors, this serves as a great base. We separated out half to chill in the fridge overnight as it tasted just like we hoped our plain cream “cheese” would. And set out to make a blueberry flavored schmear with the rest.

With the other half of the plain spread in the blender, we added a handful of blueberries (about 20 fresh blueberries), another 1/4 C. of soaked cashews, and 3 Tbsp. of Blueberry Coconutmilk Yogurt Alternative. We then blended to combine for 30 seconds or so. It will appear a bit thin at this stage but once it’s chilled in the fridge overnight it will have a nice spreadable texture.

If you’re not into blueberry, alternatively you could add the following the blender:
  • Garlic, Chive, and Onion
  • Jalapeno
  • Strawberry
  • Brown Sugar and Cinnamon

Gluten-free bagel brunch the whole family will love #vegan

Now for the Accoutrements:

With red onion, capers and cucumber in hand, the only thing we were missing was something smokey for a perfect vegan “Lox” bagel. Inspired by the idea, we took a mandolin to some fresh papaya and a yellow mango and set the thin slices aside.

We had a lot of papaya slices, which meant we had some to play with. We set half of the papaya slices in a jelly roll pan (or small baking sheet) and covered them with water. We then added 2 Tbsp. brown sugar, 1 tsp. salt, and 2 tsp. of liquid smoke. After 20 minutes of marinating in the mixture, the result was flavorful and smokey papaya—an excellent complement to our cashew cream schmear!

Plant-based "lox" made with sliced papaya

Serve the papaya “lox” over a schmeared poppy seed bagel with some cucumber, red onion, and capers for classic lox bagel flavor, or the mango “lox” atop a blueberry schmeared bagel for a sweeter, more tropical brunch.

Gluten-free bagel brunch the whole family will love #vegan

Keep in mind: there are no rules with bagels. What’s great is that everyone can enjoy them just the way they want!

Enjoy!

 

– So Delicious Dairy Free Team

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