I have always been a big fan of bagels and cream cheese. I have tried many of the storebought gluten-free options in the last decade of being gluten-free, and some of them are pretty good, but they are all very expensive. Making them at home allows me to make a big batch at a much lower cost, and these always hit the spot.
There are a lot more vegan cream cheese options on the market in 2023 than there were a few years ago, but there are still only a couple of brands that taste ok just plain on a bagel – most have weird aftertastes or textures. The recipe below is on the softer side since it needs enough liquid to blend smoothly, but it tastes good, and using silken tofu makes it a little healthier and less expensive than using all cashews (which also tastes great and thickens up a little more in the fridge).
Featured in this post
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored.
- Bob’s Red Mill 1-1 Baking Flour
- Psyllium Husk Powder
- Silicone Spoonula
- Cosori Dehydrator
- Stoneware Pan
- Tofu Press
- Nutribullet
GF Vegan Bagels
Ingredients
- 3.5 c warm water
- 2 T active dry yeast
- 2 T sugar
- 7 c gluten-free 1-1 baking flour
- 1/4 c psyllium husk powder
- 2 t salt
- 2 t baking powder
- 1/4 c oil
Directions
- Mix warm water, yeast, and sugar. Set aside for about 10 minutes, until foamy.
- Combine flour, psyllium husk powder, salt, and baking powder in a large bowl. Add yeast mixture and oil, and stir to combine. Continue mixing with your hands when it gets hard to stir. Add additional water 1 tablespoon at a time if needed to form a soft, slightly wet dough. Cover with a damp towel and set in a warm place to rise for about an hour.
- Divide the dough into 12 pieces and shape each piece into a bagel shape. Place each bagel on an individual piece of parchment paper. Spray the tops with oil to keep them from drying out. Place in a warm place to rise for about an hour.
- Bring a large pot of water to a slow boil. Boil the bagels, a few at a time, for 30 seconds on each side. Place boiled bagels on a baking sheet lined with a silpat or parchment paper. Bake at 450F for about 25 minutes, or until lightly browned.
- Let bagels cool completely, then slice in half and store in airtight containers for up to a week in the refrigerator, or freezer for several months.
From PlantcraftedPantry.com
Vegan Cream Cheese
Ingredients
- 1 block silken tofu, pressed
- 1/2 c raw cashews, soaked and drained
- 1 T lemon juice
- 1 t salt
- 1 t sugar
- 1 t apple cider vinegar
- 1 T plant milk, yogurt or whey
Directions
- Combine all ingredients in small high-speed blender and blend until smooth, stirring or shaking as needed.
- Pour into storage container, and refrigerate at least 2 hours before using.
From PlantcraftedPantry.com
Plantcrafted Pantry 