Vegan Bagel Recipes with Plant-Based Cream Cheese: Because Regular Bagels Are So Last Decade

You want a bagel. But not just any bagel—a vegan bagel. One that doesn’t make you feel like you’re betraying the planet or your conscience.

And let’s be real, store-bought vegan cream cheese often tastes like disappointment in spreadable form. So why not make your own? This recipe slaps.

It’s easy, delicious, and won’t have you questioning your life choices. Ready to level up your breakfast game? Let’s go.

Why This Recipe Works

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

This isn’t just another sad attempt at veganizing a classic.

The bagels are chewy, golden, and perfectly dense—no weird aftertaste or cardboard texture. The plant-based cream cheese? Creamy, tangy, and ridiculously close to the real thing.

Plus, it’s customizable. Want garlic-herb? Throw in some herbs.

Sweet cinnamon? Done. You’re in control here, unlike your Netflix recommendations.

Ingredients You’ll Need

Gather these like your life depends on it (or at least your breakfast):

For the Vegan Bagels

• 4 cups bread flour (all-purpose works in a pinch, but bread flour is king)
• 1 tbsp instant yeast
• 1 tbsp sugar or maple syrup (the yeast’s favorite snack)
• 1.5 cups warm water (not lava-hot, just cozy)
• 1.5 tsp salt
• 1 tbsp olive oil
• 1 tbsp baking soda (for boiling—trust the process)

For the Plant-Based Cream Cheese

• 1.5 cups raw cashews (soaked overnight or boiled for 10 mins)
• 2 tbsp lemon juice (for that tangy kick)
• 1 tbsp apple cider vinegar
• 2 tbsp nutritional yeast (aka vegan crack)
• 1/4 cup water (adjust for thickness)
• 1/2 tsp salt
• 1 clove garlic (optional, but highly recommended)

Step-by-Step Instructions

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

Follow these steps like they’re the only thing standing between you and bagel bliss:

1. Make the dough: Mix flour, yeast, sugar, and salt in a bowl.
   

   Add warm water and olive oil. Knead for 10 mins until it’s smooth and elastic. (Yes, your arms will get a workout. Consider it breakfast prep.)

   
   
2. Let it rise: Cover the dough and let it sit for 1 hour.
   

   It should double in size. If it doesn’t, your yeast might be dead. RIP.

   
   
3. Shape the bagels: Divide the dough into 8 balls.
   

   Poke a hole in the center and stretch it out. Think “donut,” but better.

   
   
4. Boil them: Bring a pot of water to a boil, add baking soda. Boil each bagel for 30 seconds per side.
   

   This gives them that iconic chewy crust.

   
   
5. Bake: Place bagels on a lined baking sheet. Bake at 425°F for 20-25 mins until golden. Try not to eat them all immediately.
6. Blend the cream cheese: While the bagels bake, toss all cream cheese ingredients into a blender.
   

   Blend until smooth. Taste. Adjust.

   
   

   Pretend you’re a gourmet chef.

   
   

How to Store These Bad Boys

Bagels: Let them cool completely, then store in an airtight container for 3 days at room temp or 1 week in the fridge. Freeze for up to 3 months (toast straight from frozen).

Cream cheese: Keep it in a sealed container in the fridge for 1 week. It thickens over time—just stir in a splash of water if needed.

Why This Recipe Is a Game-Changer

No animals harmed.

No weird chemicals. Just real ingredients you can pronounce. Plus, it’s cheaper than buying artisanal vegan bagels every week (unless you’re into that).

And let’s not forget the bragging rights. “Oh, these? Just my homemade vegan bagels. NBD.”

Common Mistakes to Avoid

• Over-boiling the bagels: 30 seconds per side.
  

  Any longer, and they’ll turn into sad, soggy blobs.

  
  
• Using cold water for the yeast: Yeast is picky. Warm water wakes it up; cold water puts it to sleep forever.
• Skipping the cashew soak: Unless you enjoy gritty cream cheese, soak those cashews. FYI, boiling works in a pinch.

Swaps and Alternatives

Out of something?

Here’s your cheat sheet:

• Flour: Whole wheat works, but the bagels will be denser. Gluten-free flour? Good luck. (Seriously, it’s tricky.)
• Cashews: Try blanched almonds or sunflower seeds for the cream cheese.
  

  The flavor changes, but it’s still tasty.

  
  
• No yeast? Use 3 tsp baking powder + 1 tsp vinegar for a quick fix. The texture won’t be the same, but it’s better than nothing.

FAQs

Can I make the bagels without boiling them?

Technically, yes. But they won’t have that classic bagel chew.

Boiling is what gives them the crust and texture. Don’t skip it unless you’re okay with fancy rolls.

Why is my cream cheese lumpy?

Your blender isn’t powerful enough, or you didn’t soak the cashews long enough. Blend longer, add a bit more water, or strain it through a fine mesh sieve.

Can I use store-bought vegan cream cheese?

Sure, if you’re into taking shortcuts.

But homemade tastes better and costs less. IMO, it’s worth the effort.

How do I make flavored cream cheese?

Add herbs, garlic, or cinnamon after blending. Mix-ins like chives or berries take it to the next level.

Go wild.

Final Thoughts

This recipe proves vegan food doesn’t have to be boring or taste like regret. It’s simple, delicious, and makes you feel like a kitchen wizard. So grab your flour and cashews, and let’s make breakfast legendary.

Your future self (and the planet) will thank you.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?