Sun-dried Tomato Cream Cheese (vegan)

1. Toast the Bagels - Toast 2 bagels until golden and crispy on the outside using a toaster or in a dry skillet over medium heat. A well-toasted bagel holds the toppings better and adds a satisfying crunch.

2. Spread the Cream Cheese - Spread 60g (¼ cup) of vegan cream cheese onto each half of the toasted bagels covering all the way to the edges.

3. Add the Sun-Dried Tomatoes - Scatter 60g (¼ cup) of roughly chopped sun-dried tomatoes over the cream cheese pressing them lightly so they adhere to the surface.

4. Layer the Toppings - Layer on 1 sliced avocado, ½ large cucumber thinly sliced, and 1 medium tomato sliced, arranging them neatly for a colorful and fresh presentation. Add 20g (⅓ cup) of sprouts on top for freshness and texture.

5. Season - Sprinkle 16g (1 to 2 tbsp) of everything bagel seasoning evenly over the toppings covering the entire surface.

6. Serve - Place the other half of the bagel on top for a sandwich or leave open-faced if preferred. Serve immediately.

Notes:

• For an even more flavorful spread, mix the chopped sun-dried tomatoes directly into the vegan cream cheese before spreading.
• Sun-dried tomatoes packed in olive oil have a richer, more intense flavor than dry-packed. Either works but oil-packed are preferred.

Storage:

• Best eaten immediately. Store leftover vegan cream cheese in a sealed container in the refrigerator for up to 5 days.

Tips:

• Add a drizzle of the oil from the sun-dried tomato jar over the finished bagel for extra richness.