Sun-dried Tomato Cream Cheese (Vegan)
Ingredients:
- 2 bagels
- 120 g (½ cup) vegan cream cheese
- 60 g (¼ cup) sun-dried tomatoes in olive oil
- 1 ripe avocado, sliced
- 150 g (½ large) cucumber
- 123 g (1 medium) tomato
- 20 g (⅓ cup) sprouts
- 16 g (1–2 tbsp) everything bagel seasoning
Equipments:
Features:
20 minutes or less
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Drain the sun-dried tomatoes well and pat off excess oil before chopping — too much oil makes the spread greasy instead of creamy.
Instructions:
- Toast the Bagels: Slice and toast 2 bagels to your preferred level of crispness.
- Spread the Cream Cheese: Generously spread 120 g (½ cup) vegan cream cheese on both halves of each bagel.
- Layer the Toppings: Layer with 60 g (¼ cup) sun-dried tomatoes, 1 ripe sliced avocado, ½ large thinly sliced cucumber, 1 medium sliced tomato, and 20 g (⅓ cup) sprouts.
- Finish and Serve: Sprinkle generously with 16 g (1–2 tbsp) everything bagel seasoning. 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.
Every ingredient here earns its place, but a few really shape the dish. The vegan cream cheese adds tangy creaminess reminiscent of dairy cheese. The sun-dried tomatoes in olive oil brings fruity depth and helps carry the other flavors. The cucumber adds a cool, crisp freshness. The tomato adds bright acidity and juicy body.
Sun-dried Tomato Cream Cheese (Vegan)
Ingredients:
- 2 bagels
- 120 g (½ cup) vegan cream cheese
- 60 g (¼ cup) sun-dried tomatoes in olive oil
- 1 ripe avocado, sliced
- 150 g (½ large) cucumber
- 123 g (1 medium) tomato
- 20 g (⅓ cup) sprouts
- 16 g (1–2 tbsp) everything bagel seasoning
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The vegan cream cheese adds tangy creaminess reminiscent of dairy cheese. The sun-dried tomatoes in olive oil brings fruity depth and helps carry the other flavors. The cucumber adds a cool, crisp freshness. The tomato adds bright acidity and juicy body.
Prep:
Drain the sun-dried tomatoes well and pat off excess oil before chopping — too much oil makes the spread greasy instead of creamy.
Instructions:
- Toast the Bagels: Slice and toast 2 bagels to your preferred level of crispness.
- Spread the Cream Cheese: Generously spread 120 g (½ cup) vegan cream cheese on both halves of each bagel.
- Layer the Toppings: Layer with 60 g (¼ cup) sun-dried tomatoes, 1 ripe sliced avocado, ½ large thinly sliced cucumber, 1 medium sliced tomato, and 20 g (⅓ cup) sprouts.
- Finish and Serve: Sprinkle generously with 16 g (1–2 tbsp) everything bagel seasoning. Serve immediately.
