Sourdough Breakfast Sandwich with Veggies and Cream Cheese

by Kaitlynn Fenley

This delicious sourdough breakfast sandwich comes together in 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 also included our homemade, dairy-free, vegan cream cheese recipe in this blog.

Sourdough Breakfast Sandwich with Sourdough Bagels

If you want a filling, delicious vegan breakfast, this bagel sandwich is for you!

This bagel sandwich uses homemade sourdough bagels, homemade vegan cream cheese (recipe included below), fresh tomatoes and cucumbers, and clover sprouts.

If you aren’t into baking and don’t want to make your cream cheese, that’s fine! Many organic bagel options exist, and health food stores usually carry a vegan cream cheese option. For store-bought vegan cream cheese, I like Miyoko’s brand.

Veggie-Focused Sourdough Breakfast Sandwich

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 adding avocado isn’t necessary if you don’t.

Vegan Cream Cheese: You need a few ingredients and a high-quality blender or food processor to make smooth vegan cream cheese. I use tofu, soaked cashews, non-dairy milk, lemon juice, sea salt, maple syrup, nutritional yeast, and olive oil for my vegan cream cheese recipe.

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 contains 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 it in some reusable food wrap or pack it in a reusable to-go container.

Tips for Making this Bagel Sourdough 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 a fried egg.

Other Breakfast Recipes to try

sourdough breakfast sandwich made on a sourdough bagel with vegan cream cheese, tomatoes, cucumbers and sprouts. The sandwich is cut in half and resting on a white plate.
Print

Sourdough Breakfast Sandwich with Veggies and Cream Cheese

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This delicious sourdough breakfast sandwich comes together in 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 also included our homemade, dairy-free, vegan cream cheese recipe in this blog.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 Minutes
  • Cook Time: 2 Minutes
  • Total Time: 12 minutes
  • Yield: 1 Sandwich
  • Category: Breakfast & Brunch
  • Method: Sandwich
  • Cuisine: American
  • Diet: Vegan

Ingredients

Bagel Sandwiches

  • 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 

Instructions

  1. 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. 
  2. Slice the bagel and toast to your liking.
  3. Smear cream cheese on both bagel slices.
  4. Assmble the sandwich.  Using one bagel slice, layer sliced tomato, sliced cucumber, avocado and sprouts. Top with the second bagel slice and enjoy! 

Notes

  • 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. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star