When I was a kid, the local Einstein's Bagels was the unofficial meeting place for all of the neighborhood children in my city. We would coalesce around the outside tables and gossip, share childhood grievances, and study.
What I remember most, though, is my order: a plain bagel with strawberry cream cheese. Of course, I don't frequent Einstein's anymore, but this weekend I whipped up on my own take on my childhood classic. This vegan strawberry cream cheese is super healthy and only requires five ingredients, but it tastes rich and decadent. I've been spreading it on whole wheat bread and bagels, and even using it as a dip for fruit. It's a perfectly versatile accompaniment to nearly any sweet breakfast. Enjoy!
YIELDS
About 1 1/2 cups cream cheese
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup cashews, soaked for 8 hours or overnight
- 1 cup strawberries, tops removed and roughly chopped
- 2 teaspoons lemon juice
- 1/4-1/2 teaspoon sea salt
- 1/4 cup water
Directions
1. Place all ingredient in a high-speed blender or food processor and blend for about a minute, or until the cream cheese is smooth. Leftovers will keep in the refrigerator for a week or a few months in the refrigerator.
Also by Molly: Vegan Chocolate Date Bread
Related: Vegan Bagel with Cashew Cream Cheese/a>
Gluten-Free & Vegan Blueberry Scones
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Photos: Molly Lansdowne
