Maybe it's because the weather is turning cold that I'm craving all the comfort food for breakfast. My banana peanut butter protein smoothie that I ate almost everyday all summer has been replaced with either bread, porridge or granola. Then I had been craving bagels for at least a month before I actually bought some. I'd be happy to slather on some peanut butter and call it a day but cream cheese and jam on a bagel is just one of those combinations that I find irresistible, and making a plant based version is easy and delicious. Raw cashews and a few other ingredients are blended together in a food processor until smooth and creamy. It comes together in minutes if you don't count the soaking time for the cashews. I usually just leave mine to soak on the counter over night and then make the cashew cream cheese in the morning. Lemon Juice has been my go to ingredient for the tang factor but I have a thought that straight up distilled white vinegar might be great. Next time I'm going to try that and see if I like it better.
My next mission will be to find the perfect vegan friendly bagel. I have always loved the Montreal Bagels that are imported here but unfortunately they contain eggs. I'll undoubtedly try making my own one of these days. The ones pictured are from Ace Bakery. I love their bread but their bagels taste just like their bread, but in the shape of a bagel. Which is basically what it says right on the package when you purchase them. They are good enough but I don't want bread shaped like a bagel. I want a bagel shaped like a bagel. So the search continues.
This makes a big batch that lasts me awhile. Feel free to halve the recipe if you don't want a lot of leftovers.
Hey! I'm Trisha