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Bagels With Tomato Lox and Cashew Cream Cheese [Vegan]

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A bagel with lox and cream cheese is a breakfast ubiquitous to New York. As it turns out, boiled and peeled tomatoes make the absolute perfect fish-free lox ever. The color, the consistency, it’s all so right. Liquid smoke, tamari, and kelp powder give it the traditional lox flavor that goes perfectly with the tangy cashew cream cheese. Serve both on a toasted bagel with toppings of your choice.

Bagels With Tomato Lox and Cashew Cream Cheese [Vegan]

Calories

553

Serves

6

Ingredients

For the Bagels With Tomato Lox:

  • 6 bagels
  • 6 large Roma tomatoes
  • 2 teaspoons tamari or liquid aminos
  • 2 teaspoons olive oil
  • 1 teaspoon water
  • 1 teaspoon kelp powder
  • 1 teaspoon liquid smoke
  • Cashew cream cheese (recipe below)
  • Toppings of choice (we used chives, capers, radishes, and red onion)

For the Cashew Cream Cheese:

  • 2 cups raw cashews
  • 4 tablespoons plain soy yogurt
  • A pinch of sea salt

 

Preparation

To Make the Bagels With Lox:

  1. Bring a saucepan of water to a boil. Pierce the skin of the Roma tomatoes with a small slice and drop them into the water for 30 seconds to a minute until the skin begins to peel off. Remove the tomatoes from heat and place them in a large bowl of ice water to stop them from cooking further.
  2. Combine the tamari, olive oil, liquid smoke, water, and kelp powder in a small bowl. Whisk until even. Peel the skins from the tomatoes. Cut them in half then carefully trim away the seeds from the firm inside layer. Place the tomato pieces in a bowl and drizzle with the tamari marinade.
  3. Mix with your hands to ensure the tomato lox is evenly coated with the marinate. Cover and place in the refrigerator for 30 minutes.
  4. Toast your bagels, then spread with a generous layer of cashew cream cheese(recipe below). Finish with layers of tomato lox and your toppings of choice.
  5. Tomato lox will keep in a covered container in the refrigerator for up to four days.

To Make the Cashew Cream Cheese:

  1. Soak your cashews for 8 hours or overnight. You can also boil them for 10 minutes if you are short on time.
  2. Combine the soaked cashews with the soy yogurt and sea salt in a food processor or high-speed blender. Process for 5 minutes or until very smooth, stopping often to scrape down the sides.
  3. Transfer the cashew mixture to a clean glass container. The container must not contain any soap residue or this will affect the fermentation process. Rinse the inside of the container with a bit of vinegar to make sure it’s perfectly clean, then dry. Cover the container and leave sitting at room temperature for 12-48 hours.
  4. Use a clean utensil to taste the cashew cream cheese every 12 hours or so. As soon as it gets tangy like cream cheese, place it in the refrigerator.
  5. The cashew cream cheese will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to four months. Makes 2 cups.

Notes

Any non-dairy yogurt may be used in place of soy. Unsweetened yogurt is recommended.

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AUTHOR & RECIPE DETAILS


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Easy recipes that put the fun into vegan cooking. Hi, I'm Megan, founder of Carrots and Flowers- a vegan lifestyle & new media site I created with my husband Pasha. We believe the key to a happy, healthy life is to make art, have fun, and eat plants. We offer plant-based recipes and cooking videos, along with wellness articles, videos, and challenges that place an emphasis on creative self-expression, having fun, and seeking joy.


 

 

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0 comments on “Bagels With Tomato Lox and Cashew Cream Cheese [Vegan]”

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Kelsea Grace
1 Years Ago

Spenca G Michael I will make you enjoy breakfast.


Reply
Kelsea Grace
27 Sep 2016

A healthy breakfast

Masha Rosca
1 Years Ago

Dianna Chen


Reply
Maite Chaves Penna
1 Years Ago

Why not just call it sliced tomatoes and nut spread on a bagel?


Reply
Tess Robertson
27 Sep 2016

Why call solidified cow milk "cheese"? It goes either way.

Maite Chaves Penna
27 Sep 2016

When I use a word,’ Humpty Dumpty said in rather a scornful tone, ‘it means just what I choose it to mean — neither more nor less.’ ’The question is,’ said Alice, ‘whether you can make words mean so many different things.’ ’The question is,’ said Humpty Dumpty, ‘which is to be master — that’s all. Lewis Carroll, Through the Looking Glass

Jenna Thornburg
1 Years Ago

this reminds me of tomato sushi that i wanna try so badly! of course they don't have it in my state yet: http://www.tomatosushi.com/#what-is-tomato-sushi


Reply


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