Vegan bagel sandwiches for breakfast, brunch, or lunch! Grain-free bagels loaded with coconut cream cheese, cucumber, tomato, red onion, and sprouts.
Well, it certainly feels like summer here in Virginia.
As we enter Phase 1 of the reopening in northern Virginia, there’s a weird juxtaposition of summer sun against the uncertainty of the dog days before us.
Things are reopening but nothing feels as convenient or easy as it used to.
This new normal is strange, because with stay at home orders lifted, the decision to adventure or stay home ultimately is on us!
Everything requires masks, preparation, time, and social distance.
It makes me nostalgic for summer days growing up when getting out was as easy as stopping by the bagel bakery.
In the summertime growing up my mom used to take us to get bagel sandwiches at lunchtime.
I always ordered a bagel sandwich with a big smear of cream cheese and vegetables stacked so high they slid out the sides when you chomped down.
These Coconut Cream Cheese Bagel Sandwiches are made with a coconut based cream cheese and loaded with your favorite toppings!
Here’s how you make coconut cream cheese:
- unsweetened coconut cream
- Himalayan sea salt
- lemon
- maple syrup
- nutritional yeast
That’s it!
To make the coconut cream cheese, first, chill canned coconut cream overnight.
The next day, scrape out the solid part *only* and place in the cheesecloth or nut milk bag.
This is where it gets fun.
Squeeze and strain out any excess liquid, then place coconut cream in a bowl with lemon, Himalayan sea salt, nutritional yeast, and maple syrup.
Beat with a whisker together until smooth, then place back in the fridge for 1-2 hours to firm up again.
The consistency should be thick and spreadable.
So, now that you’ve got coconut cream cheese, let’s spread it on something.
I recommend spreading it on my Grain-Free “Everything” Bagels.
If you haven’t made these bagels yet, they’re an F&V fan favorite!
To make bagels sandwiches, spread a thick layer of coconut cream cheese on one bagel halve and add in your toppings.
I love heirloom tomato, cucumber, red onion, sprouts, and black pepper, but you can add in any extra sandwich toppings you love.
Top with the second bagel halve and smush down to combine.
Enjoy these Coconut Cream Cheese Bagel Sandwiches as an easy plant-based breakfast, brunch, or lunch.
Try making a batch of Grain-Free “Everything” Bagels and Coconut Cream Cheese in advance.
Store them in the fridge and assemble bagel sandwiches all week long!
I like to smash mine together in sandwich form, but you can also make open faced sandwiches.
Enjoy!
If you make these Coconut Cream Cheese Bagel Sandwiches, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more vegan sandwich inspiration, check out my “Eggy” Veggie Chickpea Salad Sandwiches.
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Coconut Cream Cheese Bagel Sandwiches
- Total Time: 2 hours
- Diet: Vegan
Description
Vegan bagel sandwiches for breakfast, brunch or lunch! Grain-free bagels loaded with coconut cream cheese, cucumber, tomato, red onion, and sprouts.
Ingredients
- 3 5.4 oz. cans unsweetened organic coconut cream
- Himalayan sea salt, to taste
- 1 TBSP lemon, squeezed
- 1 tsp maple syrup
- 2–4 tsp nutritional yeast (optional for “cheesy” flavor)
- 1 batch of Grain-Free “Everything” Bagels
- Toppings: sliced heirloom tomato, cucumber, sprouts, red onion, and black pepper
Instructions
1. Chill canned coconut cream overnight. The next day, scrape out the solid part ONLY and place in the cheesecloth or nut milk bag.
2. Squeeze and strain out any excess liquid, then place coconut cream in a bowl with lemon, Himalayan sea salt, nutritional yeast, and maple syrup. Beat with a whisker together until smooth, then place back in the fridge for 1-2 hours to firm up again.
3. To make bagels sandwiches, spread a thick layer of coconut cream cheese on one bagel halve and top with heirloom tomato, cucumber, red onion, sprouts, and black pepper. Top with the second bagel halve. Serve immediately!
Notes
prep time does not include time to bake Grain-Free “Everything” Bagels
- Prep Time: 2 hours
- Cook Time: 0 mins
- Category: Breakfast, Brunch, Lunch
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
there is alot of beautiful stuff on here I love this recipe I will try this one for sure I usually do my plant base cooking from this cook book I found online It too has some great plant based stuff in it as well here is a link for anyone if your interested https://plantbasecookbook.bookmark.com/ and thanks again for this recipe.