What could be more perfect than bagels with cream cheese? I have two bagel recipes in my cookbook, but I am also posting a new bagel recipe next week here on Cuter Than Gluten.
This cream cheese is creamy and delicious and I made a strawberry version! I can’t explain why the strawberry version is sort of lavender instead of pink (hard to tell in the photo). Hmm… cooking chemistry is not my point of expertise. Anyway, I like purple.
I am sure this could lead to some tasty frosting too. I would add the sweetener during the cooking faze if you decide to try it. Later I will experiment and write a recipe for that if it works out.
I saw these cute strawberry mice made with candy features on a preschool handout and I decided to improvise with what I had on hand. I gave them pumpkin seed ears, a sunflower nose, nori paper eyes, and radish root tails. The tails bother me a bit. They border on creepy. Maybe next time a parsley stem or something less “bare” looking.
Vegan Cream Cheese Recipe
3/4 cup raw cashews
1/2 teaspoon salt
1 cup water
1 1/4 teaspoons agar agar powder (if you have flakes grind them down before measuring)
3/4 cup canned full fat coconut milk
1 1/2 teaspoons apple cider vinegar
2/3 cup strawberry “jam” * (optional)
1/2 teaspoon honey or agave (optional)
*Strawberry “Jam”: cook down fresh strawberries until they are the texture of jam. It is hard to say how many to start with as the water content varies but try about 2 cups. You might try store-bought strawberry jam, but it will make the cream cheese sweeter (which could be nice!)
Blend the cashews in a good blender or food processor until finely ground/powdery. Add the salt.
In a large sauce pan bring the water to a boil and add the agar agar. Whisk until dissolved (2 minutes or so). Slowly stir in the coconut milk and bring to a boil (whisking all the while). Pour the mixture into the blender, add the vinegar, jam (if using), and honey.
Blend until very smooth (use caution blending hot liquids). Pour the contents into a glass storage container and chill in the refrigerator for several hours until firm.
The cream cheese can be used in this solid form, but I like it best when whipped. So, I drop it into the food processor and process until very smooth.