Cauli Bagels with Cashew Cream Cheese

SERVES 2

READY IN 40 MINUTES

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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.

The Recipe

Ingredients

For the bagels:

1 large cauliflower

2 free range eggs

2 tbsp chickpea flour (also known as gram flour)

2 tbsp nutritional yeast

1 tsp sea salt

2 garlic cloves, crushed

1 tbsp dried onions

1 tbsp chia seeds

2 tsp sesame seeds

For the cashew cheese:

50g cashew nuts, soaked for 4 hours, or you could substitute with

3tbsp oat crème fraiche

2 tbsp nutritional yeast

1 tsp garlic powder

1 tsp dried onions

1 big pinch of salt

Extra toppings:

smoked salmon with chives and cracked black pepper

or papaya and lime slices with fresh mint leaves

Directions

Quick prep: soak your cashews 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!