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Vegan Bagels with Cashew Cream Cheese

Emily Carter
Crispy-on-the-outside, chewy-on-the-inside vegan bagels paired with creamy, tangy cashew cheese—because breakfast deserves to be amazing.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 6 servings
Calories 290 kcal

Ingredients
  

For the Bagels

  • 3 ½ cups all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • 1 cup warm water
  • 1 tbsp maple syrup
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp baking soda for boiling water

For the Cashew Cream Cheese

  • 1 cup raw cashews soaked 4 hours or overnight
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 1 tbsp nutritional yeast optional, for a cheesy kick

Instructions
 

Making the Bagels

  • Combine warm water, maple syrup, and yeast in a bowl. Let sit for 10 minutes until foamy.
  • Mix flour and salt in a large bowl. Add yeast mixture and olive oil. Knead until a smooth dough forms.
  • Cover and let rise for an hour until doubled in size.
  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Punch down dough, divide into 6 pieces, and shape into bagels.
  • Bring a pot of water to a boil, add baking soda, and boil bagels for 1 minute per side.
  • Place boiled bagels on the baking sheet and bake for 18–20 minutes until golden brown.

Making the Cashew Cream Cheese

  • Drain soaked cashews and blend with lemon juice, water, olive oil, salt, and garlic powder.
  • Blend until smooth, scraping the sides as needed.
  • Taste and adjust seasoning. Add nutritional yeast if using.
  • Refrigerate for at least 30 minutes before serving.

Notes

Nutritional Values (Per Serving – 1 Bagel + Cream Cheese)

  • Calories: ~290
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 8g

Vitamins & Minerals (Per Serving)

  • Iron: 12% DV
  • Calcium: 6% DV
  • Potassium: 10% DV
  • Magnesium: 8% DV
  • Vitamin B6: 5% DV

Additional Notes & Tips

  • Top bagels with sesame, poppy seeds, or everything seasoning before baking.
  • Add chives or smoked paprika to the cashew cream cheese for extra flavor.
  • Toast leftovers for the ultimate crispy-chewy texture.
  • Store bagels in an airtight container for up to 3 days.
Homemade vegan bagels with cashew cream cheese—because store-bought is for quitters.