cream cheese bagels
Whip these creamy bagels up in less than 5 minutes for a quick and simple plant-based lunch.
The veggie cream cheese takes minutes to put together and can be stored for you to a week the fridge.
Perfect for picnics, these cream cheese bagels will travel relatively well and we have enjoyed them when we have been out and about loads of times.
To make them last longer if you’re going to be outside all day then pack them with some ice packs and I wouldn’t suggest that you leave them out for more than 2 or 3 hours out when the sun is beating down.
Have you tried this recipe? Let me know what you think in the comments section below.
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The best thing about this dish is that the ingredients are so simple and there are only 5 of them!
Cream Cheese: I use Tescos own brand of dairy-free soft cheese as it has the perfect consistency for this recipe. Ideally you want to find one that has a softer consistency as it will be easier to combine it with the vegetables.
Garlic Powder: Garlic granules work well rather than garlic salt here because I don't want a strong salt taste or too much added salt in there.
Red Onion: Dice the red onion as finely as possible otherwise you'll get overwhelmed with the onion when you bite into it.
Carrot: The carrot needs to be grated so it mixes with the other ingredients well. I like a larger grate as if you use a fine grater then it becomes too watery and you don't get the crunch from the raw carrot.
Bagel: no cream cheese bagel is is complete without the perfect bagel! I'm the ultimate carb lover so I use standard bagels, however if you wanted to cut the carbs (and calories) a little you could switch them out for bagel thins. This would cut the calories by roughly 77kcal per bagel, and the carbs by 14.2 per bagel.
I love the crunch of the grated carrot and the punch of the red onion in this dish, however if you're not a fan of either of these ingredients you can switch it out.
Why not try this dish with some of the below combinations instead.
- Red Cabbage
- Spring Onion
Just like the ingredients list, the equipment you need to make this recipe are also pretty basic.
You'll need a mixing bowl and spatula to mix everything together.
To prep your veg you will need a grater for the carrot and a knife for the onion.
If, like me, chopping onions make you cry then use a food processor to blitz the onion into small chunks. Keep checking it every couple of seconds though as you don't want onion paste.
I use this food processor for small amounts of food [clicking this link will take you to the food processor I use from Amazon]. I like this one because its compact and comes with so many attachments that I can use it for so much.
For bigger amount of food or if I was to meal prep (like when I make my falafel recipe) I use our bigger ninja blender as you can fit tons of food in it. I use this Ninja Blender [clicking this link will take you to the Ninja blender I use on Amazon]
I like the cream cheese mixture to be really thick on my bagels so they only do two bagels (4 bagel halves). If you want the cream cheese spread thinner then it would do 4 bagels (8 bagel halves)
If you're in a rush during the week then make a batch of the cream cheese mixture at the start of the week and you just have to toast a bagel or two everyday!
other easy lunch recipes
Vegan Cream Cheese Bagels
- 4 bagels
- 170 g plant-based cream cheese
- 1 carrot
- ½ red onion
- ½ tsp garlic powder
- Peel and grate the carrot
- Finely dice the red onion
- In a bowl combine the cream cheese, diced red onion, grated carrot and garlic powder
- Serve on lightly toasted bagels