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A vegan bagel sandwich on a grey plate with a bowl of dairy free cream cheese in the background.

Vegan Bagel Sandwich

This vegan bagel sandwich is the most delicious way to start your morning, packed with homemade dairy-free cream cheese and veggies.

Course Breakfast
Cuisine American
Keyword vegan bagel sandwich
Prep Time 20 minutes
Cook Time 0 minutes
Soaking Time for Cashews 30 minutes
Total Time 50 minutes
Servings 1 serving
Calories 523 kcal
Author Dairy Free for Baby


For the cream cheese (if making homemade):

  • 1 cup raw cashews, soaked overnight or quick soaked
  • 1/4 cup coconut cream (from a can of coconut cream, or from the top of a can of previously refrigerated coconut milk)
  • 2 tsp white vinegar
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1 tsp onion powder
  • 2 to 3 scallions, chopped

For the bagel sandwich:

  • 1 vegan bagel (everything, sesame, or poppyseed recommended)
  • 2 tbsp homemade dairy free scallion cream cheese (or store-bought)
  • 1/3 medium cucumber, peeled and sliced
  • 1/3 avocado, peeled, pitted, and mashed
  • 1/4 cup raw spinach or microgreens


To prepare the cream cheese spread (if making homemade):

  1. If you didn’t soak your cashews overnight, do a quick soak by placing them in a pot with water, bringing to a boil, then turning off the heat and letting sit for 30 minutes.
  2. Drain and rinse the cashews. Add them to a small food processor or high-speed blender. Add the coconut cream, vinegar, lemon juice, salt, onion powder, and scallions to the food processor with the cashews.
  3. Process for 30 seconds at a time, opening to stir as needed, for 1 to 3 minutes, until the mixture reaches a nice, smooth texture.

To prepare the bagel sandwich:

  1. Toast the bagel and spread the dairy free cream cheese on both sides.

  2. Layer the cucumbers on one side, then top them with the mashed avocado.
  3. Add the spinach on top of the avocado, and then place the other half of the bagel on top of that. Slice it in half and enjoy!

Recipe Notes

  • You can also use store-bought dairy free cream cheese for this recipe. If doing so, sprinkle 1 chopped green onion over the cream cheese when preparing the sandwich.
  • You’ll have leftover homemade cream cheese after making this recipe; store in the fridge for up to 5 days.


Nutrition analysis (approximate): 523 calories, 23 g fat, 500 mg sodium, 66.5 g carbohydrate, 8 g fiber, 9 g sugar, 14.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 28%, Potassium: 15%