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