These bagel breakfast sandwiches with vegan cream cheese come together in just 15 minutes for a nourishing, balanced, and filling breakfast. For mornings when you are in a hurry, you can even take these bagel sandwiches on the go. We’ve included our recipe for homemade, dairy-free, vegan cream cheese in this blog too.
A Healthy Vegan Breakfast Sandwich
If you are looking for a filling, delicious vegan breakfast then this bagel sandwich is for you!
This bagel sandwich is made using homemade sourdough bagels, homemade vegan cream cheese (recipe included below), fresh tomatoes and cucumbers, and clover sprouts. If you aren’t into baking, and you dont want to make your own cream cheese, that’s fine! There are many organic bagel options at stores, and health food stores usually carry a vegan cream cheese option. For store-bought vegan cream cheese, I like Miyoko’s brand.
Ingredients in this recipe
Organic Tomatoes: I love adding tomatoes to any sandwich, even breakfast sandwiches. Since tomatoes have a thin skin, I like to buy these organic.
Organic Cucumbers: Cucumbers give this breakfast sandwich a light, refreshing flavor. Cucumbers are another vegetable I like to buy organic. However, conventional cucumbers are great, just peel the skin.
Avocado: This is optional. Avocado along with the vegan cream cheese makes for a very creamy sandwich. I like that, but if you don’t, adding avocado isn’t necessary.
Vegan Cream Cheese: To make smooth vegan cream cheese you need a few ingredients and a high-quality blender or food processor. For my vegan cream cheese recipe, I use tofu, soaked cashews, non-dairy milk, lemon juice, sea salt, maple syrup, nutritional yeast, and olive oil
Bagels: One of my favorite recipe creations is our New York Style Sourdough Bagels. The sourdough bagels are perfect for these breakfast sandwiches. Feel free to use your favorite store-bought bagels, though.
How to Make Bagel Breakfast Sandwiches with Vegan Cream Cheese
First, you should prep the vegan cream cheese. Just throw the tofu, soaked cashews, non-dairy milk, lemon juice, sea salt, maple syrup, nutritional yeast, and olive oil into a blender and blend on high until smooth. I love this cream cheese recipe because it’s loaded with protein and healthy fats from the tofu and cashews. Since we used this cream cheese, this bagel sandwich is a filling, protein-packed breakfast.
Next, you should slice and toast your bagel. While that is warming up, you can slice your cucumber and tomatoes and wash the sprouts.
To build the sandwich, smear cream cheese on both bagel slices. On one slice, layer tomato, cucumber and sprouts. Place the other bagel slice on top, and enjoy! For a sandwich on the go, wrap in some reusable food wrap or pack the sandwich in a reusable to-go container.
Tips for Making this Bagel Breakfast Sandwich
First, don’t overstuff the sandwich. We layered things pretty high for these bagel sandwich pictures. I don’t suggest this, because it was too big to eat! Stick to just a couple of thin tomato slices and thin cucumber slices. Try other ingredients if you’d like! Try out avocado, zucchini slices, Kimchi, or vegan egg.
Other Breakfast Recipes to tryPrint
Bagel Breakfast Sandwiches with Vegan Cream Cheese
These bagel breakfast sandwiches with vegan cream cheese come together in just 15 minutes for a nourishing, balanced, and filling breakfast. For mornings when you are in a hurry, you can even take these bagel sandwiches on the go.
- Prep Time: 10 Minutes
- Cook Time: 2 Minutes
- Total Time: 12 minutes
- Yield: 1 Sandwich 1x
- Category: Breakfast & Brunch
- Method: Sandwich
- Cuisine: American
- Diet: Vegan
- 1 Bagel, Sliced
- 1 Tomato, Sliced
- 1 Cucumber Sliced
- 1/2 Cup Sprouts
- 1/4 Avocado, Sliced
Vegan Cream Cheese
- 1/2 14-oz Pack Extra Firm Sprouted Tofu, Drained
- 1/2 Cup Raw Cashews, soaked for 30 minutes in hot water
- 1/4 Cup Unsweet, Non-Dairy Milk
- 1/4 Cup Lemon Juice
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Maple Syrup
- 2 Teaspoons Nutritional Yeast
- 2 Tablespoons Olive Oil
- Combine the vegan cream cheese ingredients in a blender or food processor and blend until smooth. You can store the cream cheese in the refrigerator for 14 days.
- Slice the bagel and toast to your liking.
- Smear cream cheese on both bagel slices.
- Assmble the sandwich. Using one bagel slice, layer sliced tomato, sliced cucumber, avocado and sprouts. Top with the second bagel slice and enjoy!
- If your tofu package indicates a need to cook before consuption: Blanch the tofu in a pot of boiling water for 2 minutes, then drain and use in the recipe as normal.