Bagels and cream cheese… was there ever a more perfect match! It must be near impossible to not want to eat one without the other, right? Luckily it’s also something we vegans don’t have to miss out on either. This cheese, instead of being laced with casein and cholesterol (and death!), is a healthy raw cashew based spread, which is super easy to make. Paired with wholemeal bagels, salad and some leftover sliced seitan ribs from yesterday, this really made a perfect lunch!
- 4 cups wholemeal flour
- 4 tsp dry active yeast
- 1 tsp salt
- 2 Tbsp olive oil
- 1 cup warm water
- Mix the flour, yeast salt and olive in a large bowl.
- Add ½ cup of water and mix with your hands, add the rest bit by bit until it starts to form into a dough. Add a tablespoon or so of extra water if needed, and turn out onto a lightly floured surface and knead for 10 minutes. Make sure your dough is quite soft and not too stiff or dry.
- Place in a lightly oiled bowl and cover with a damp tea towel. Leave to rise for 1½ hours.
- Bring a large pan of lightly salted water to boil and cover, and preheat the oven to 200°c.
- While waiting for the water to boil, punch down the dough and knead briefly, then divide dough into 8 pieces. Shape the pieces into round balls, about 3 inches across. The more perfectly round you get these balls the better the shape of your bagels. Push your thumb through the centre of the dough ball, then begin to rotate the dough around your thumb, making the hole larger. Flatten the dough slightly with the palm of your hand against the counter top (as they will rise up as you cook them). Repeat until you have 8 bagel shaped dough’s.
- Place the bagels in the boiling water (I could only fit 4 at a time), and boil for 2 minutes, then flip them over and boil for 2 minutes more.
- Place bagels on a lightly floured baking sheet, sprinkle on some sesame seeds (optional), and bake for 20-25 minutes, until golden.
Makes 8 bagels
- 1 cup cashews, soaked in water for 2 hours
- 1 Tbsp raw apple cider vinegar
- 3 Tbsp water
- ¼ tsp pink himalayan salt
- 1 Tbsp lemon juice
- ¼ tsp dried tarragon (optional)
- 1 tsp chives (optional)
Drain the cashews after soaking and rise with fresh water. Place all ingredients in a blender and blend until smooth.