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Sun-dried Tomato Cream Cheese (Vegan)

Dairy-Free Milk & Cheese

2 Bagels

Prep 10 min

Mix 5 min

Total 10 min

Ingredients:

2 bagels
120 g (½ cup) vegan cream cheese
60 g (¼ cup) sun-dried tomatoes in olive oil, roughly chopped
1 ripe avocado, sliced
½ large cucumber, thinly sliced
1 medium tomato, sliced
20 g (⅓ cup) sprouts
16 g (1–2 tbsp) everything bagel seasoning

Equipments:

Toaster or skillet
Knife and cutting board
Butter knife or spreader
Serving plate

20 minutes or less

Gluten-Free

Grain-Free

Soy-Free

Meal Prep Friendly

Features:

20 minutes or less

Gluten-Free

Grain-Free

Soy-Free

Meal Prep Friendly

Nutrition:

Servings 0.5 bagel Calories 380 Carbohydrates 42g Fat 18g Fiber 4g Protein 10g
‍Monounsaturated 6.5g Polyunsaturated 2.2g Saturated 4.5g Trans 0g
‍Vitamin A 80mcg Vitamin C 8mg Vitamin D 0mg
‍Calcium 80mg Iron 2.5mg Potassium 220mg
‍Cholesterol 0mg Sodium 480mg Sugar 2g

Make Now

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.

Why These Ingredients

Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips

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.