Cauli bagels with cashew cream cheese

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cauli bagels with cashew cream cheese

Cauli bagels with cashew cream cheese

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I absolutely love a lazy brunch, especially now I’ve perfected this recipe for Cauli Bagels with Cashew Cream Cheese! I find my belly’s happier when I avoid gluten, and I definitely notice I have more energy when I eat more plant-based foods too.

If you’re not into nuts, you can swap the cashew cream cheese for oat crème fraiche, a new dairy-free discovery of mine.

I love to see your recreations, so please do hashtag them #MadeleineShaw and #GettheGlow when you post on Instagram, Twitter and Facebook!


Serves 2 Ready in 40 minutes Good For

Directions

Quick prep: soak your cashew in a bowl of water, for at least 4 hours. I find it easiest to soak my nuts overnight.

When you’re ready to make your bagels, heat the oven to 200°C / 400°F / gas mark 6.

Roughly chop your cauliflower, toss it into the food processor and grind down to as fine as your machine will get it.

Whisk the eggs in a large bowl, then add the ground cauli, nutritional yeast, salt, garlic, dried onions and chia seeds.

Grab a handful of dough and squeeze out the moisture. Then roll into a ball and place it onto a greased baking sheet. Poke a hole in the middle and shape into a bagel, then sprinkle with sesame seeds. Repeat until you’ve used all the mixture. Bake in the oven for 20-25 mins until golden.

Meanwhile, let’s make your cream cheese: simply drain the nuts and blend the cashew cheese ingredients together.

I love to eat these bagels fresh out of the oven, topped with cashew cheese and either smoked salmon or slices of papaya. Yum!

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