Cinnamon Raisin Bagels With Maple Cashew Cream Cheese
[Vegan]

To Make the Bagels:

1. Combine the warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes, until foamy.
2. In another bowl, mix the milk and apple cider vinegar and let it rest.
3. Combine the flours, psyllium husks, and spices in a large bowl.
4. Using a stand mixer with the hook attachment, add the coconut oil, raisins, yeast mixture, and buttermilk to the flour mixture.
5. On medium speed, knead for 12-15 minutes, until you get a smooth, not sticky, and pliable dough. If the dough is too wet/sticky, add more whole wheat flour, one tablespoon at a time.
6. Remove the bowl from the mixer and cover with plastic wrap or a tea towel. Let it rise in a warm place for 1 - 1 1/2 hours.
7. Punch the dough down and divide into 6 equal parts.
8. Using your hands, shape each part into a ball, and then carefully make a hole (about 1-inch wide) in the middle with your fingers.
9. Line a baking sheet with parchment paper and pre-heat the oven to 400°F.
10. In a large saucepan, bring the water and baking soda to a boil. Add 1-2 bagels at a time and let them boil for 1 minute. Then, flip them and let them boil for another minute.
11. Scoop them out of the water with a slotted spoon and place them in the prepared baking sheet.
12. Once all the bagels had been through the same process, transfer them to the oven and bake for 15 - 17 minutes until golden brown.
13. Let them cool completely on a wire rack.

To Make the Cream Cheese:

1. In a food processor or high-speed blender, blend the cashews (soaked and rinsed), nutritional yeast, maple syrup, lemon juice, salt, and apple cider vinegar until smooth.