VeggieBoards banner

1 - 7 of 7 Posts

·
Registered
Joined
·
11 Posts
Discussion Starter · #1 ·
I love bagels. I'm slowly weaning off of dairy, but I can't seem to find something that I really like to replace the cream cheese on a bagel. I've used peanut butter and also vegan margarine, but neither seem to go very well with fresh veggies on a bagel (tomatos, sprouts, cucumbers, etc). The cream cheese substitue products are not easily accessible to me, so I don't want to rely on those.<br><br><br><br>
Does anyone have a good suggestion? i thought about maybe running an avacado thru the food processor, but haven't tried it.<br><br><br><br>
TIA!
 

·
Registered
Joined
·
7,858 Posts
dangit, I was going to recommend tofutti creamy smooth <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("><br><br><br><br>
have you tried hummus? I've found that goes well with near everything. Or tomato paste? Of course, neither of these taste like cream cheese, but I imagine both would go well with some veggies and a bagel.
 

·
Registered
Joined
·
2,348 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>isowish</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
dangit, I was going to recommend tofutti creamy smooth <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">.</div>
</div>
<br><br><br>
Yeah. Same here. The Tofutti Better Than Sour Cream is. Honestly, it tastes very similar to cream cheese without having to get a cow involved, so, really, what's better than that?<br><br><br><br>
Maybe you could find a place, stock up and freeze it?<br><br><br><br>
What about <a href="http://fitdv.myrecipefriends.com/recipe/11002.html?PHPSESSID=023bf074c4a3ce3e8f5d4bf35cdb806d" target="_blank">White Bean Dip</a>?<br><br><br><br>
I make the recipe I listed (minus the toasted sesame seeds) almost once a week. It's great in pita bread with tomatoes and mixed greens. I reckon it'd taste pretty decent on a bagel too.<br><br><br><br>
Cheers!<br><br>
TJ
 

·
Registered
Joined
·
1,112 Posts
I haven't tried this myself, in fact I just found it for the first time looking for answers for you... Vegcooking has a recipe for homemade vegan cream cheese.<br><br><br><br><b>Tofu Cream Cheese</b><br><br>
Spread this on your bagel or roti for a quick snack. Tofu cream cheese is friendlier to cows than traditional cheese. With half the fat, it’s also friendlier to your waistline!<br><br><br><br>
12.3 oz. extra firm silken tofu<br><br>
3 1/2 Tbsp. cashew butter or 5 Tbsp. raw cashews, finely ground<br><br>
4 1/2 tsp. lemon juice<br><br>
1/2 tsp. salt<br><br>
1 tsp. liquid sweetener (optional)<br><br><br><br>
• Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water.<br><br>
• Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with a spatula once or twice.<br><br>
• Use right away or scrape into a covered container and refrigerate. It firms up with refrigeration.<br><br><br><br>
Makes 2 cups
 

·
Registered
Joined
·
1,112 Posts
This sounds interesting too: (from Uncaged.co.uk)<br><br><br><br><b>Cashew Cream</b><br><br>
Ingredients:<br><br><br><br>
200g cashews<br><br>
800ml apple juice<br><br>
2tbs sunflower oil<br><br>
sugar to taste<br><br>
vanilla essence to taste<br><br>
Method:<br><br><br><br>
Bring the cashews and apple juice to the boil, then reduce heat and simmer until the cashews soften (five to ten minutes). Cover, and leave to cool for a couple of hours, or overnight.<br><br><br><br>
Remove the softened cashews with a slotted spoon, and liquidise with the oil, and as little of the apple juice as possible, adding sugar and vanilla essence to taste.<br><br><br><br>
The cream is delicious with fresh fruit salad, and as an ingredient in a wide variety of desserts.<br><br><br><br>
Also.... (from <a href="http://BBC.co.uk/food" target="_blank">BBC.co.uk/food</a>)<br><br><br><br><b>Vegan cream cheese</b><br><br><br><br>
by Tony Weston and Yvonne Bishop, from Vegan<br><br><br><br>
Serves 4<br><br><br><br>
Preparation time less than 30 mins<br><br><br><br>
Cooking time no cooking required<br><br><br><br>
Resembling ricotta, this cheese is especially good on toast with home-made jam. Alternatively, it can be eaten as a savoury - rolled into balls and dipped in herbs, cracked black peppercorns or seaweed flakes.<br><br><br><br>
Ingredients<br><br>
175g/6oz tofu<br><br>
50g/2oz coconut oil, melted<br><br>
1 tbsp rapeseed oil<br><br>
1 tbsp lime juice<br><br>
1 tbsp agave syrup (substitute honey or maple syrup)<br><br>
2 tsp salt<br><br><br><br>
Method<br><br>
1. Place all ingredients in a food processor or liquidiser and combine well.<br><br>
2. Transfer the mixture to a glass jar, store in the refrigerator and use as required. It will keep for up to one week.
 

·
Registered
Joined
·
1,938 Posts
I would try the avocado. I've used them in place of mayonnaise on sandwiches before and it worked pretty good.
 

·
Registered
Joined
·
3,473 Posts
I make something like what Trueveggie wrote, except I used almonds instead of cashews. Just wanted to mention that if you aren't big on cashews, it's still yummy. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I also do water instead of lemon juice, and raw sugar instead of liquid sweetner. (So really, it's exactly like hers except not at all, I know.)
 
1 - 7 of 7 Posts
Top