Description
This raw vegan bagel sandwich is packed with fresh veggies, creamy cashew cheese, and flavorful seasonings, creating a satisfying and nutrient-dense lunch. The bagels are made from dehydrated seeds and nuts, offering a deliciously chewy texture and wholesome taste. This sandwich is perfect for meal prep, quick lunches, or an energizing snack on the go!
Ingredients
Scale
For the Raw Vegan Bagels:
- 1 cup sunflower seeds, soaked for 4 hours
- 1 cup almonds or cashews, soaked for 4 hours
- ½ cup flaxseeds, ground
- ½ cup psyllium husk
- 1 tbsp lemon juice
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ cup water
For the Cashew Cheese:
- 1 cup cashews, soaked for 2 hours
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- ½ tsp sea salt
- ½ tsp garlic powder
- 2 tbsp water (as needed for blending)
For the Sandwich Fillings:
- 1 avocado, sliced
- ½ cucumber, sliced
- ½ cup alfalfa or broccoli sprouts
- ½ cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 handful of fresh spinach or lettuce
- 1 tsp black sesame seeds (optional)
Instructions
For the Raw Vegan Bagels:
- In a food processor, blend sunflower seeds, almonds (or cashews), ground flaxseeds, psyllium husk, lemon juice, sea salt, garlic powder, and onion powder.
- Slowly add water, processing until a thick dough forms.
- Shape the dough into bagel rings, using a mold or shaping by hand.
- Dehydrate at 115°F (46°C) for 8-10 hours, flipping halfway through, until firm and chewy.
For the Cashew Cheese:
- Blend soaked cashews, lemon juice, nutritional yeast, sea salt, garlic powder, and a bit of water until smooth and creamy. Add more water if needed.
Assembling the Sandwich:
- Slice the raw bagels in half.
- Spread cashew cheese evenly on the bottom half of the bagel.
- Layer with avocado slices, cucumber, sprouts, cherry tomatoes, red onion, and spinach or lettuce.
- Sprinkle with black sesame seeds for extra crunch and flavor.
- Top with the other half of the bagel and serve immediately!
Notes
- Store bagels in an airtight container for up to 1 week.
- Cashew cheese can be refrigerated for 3-4 days.
- For extra crunch, add raw dehydrated onions or pickled red cabbage.
- You can replace the cashew cheese with mashed avocado or hummus for a nut-free version.
Enjoy this wholesome, plant-based, and energizing raw vegan bagel sandwich—a perfect combination of flavor and nutrition! 🌱🥯🥑
- Prep Time: 15 minutes (excluding soaking & dehydrating time)
- Cook Time: None (dehydration takes 8-10 hours)
- Category: Lunch
- Cuisine: Raw Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: ~350 kcal
- Fat: 24g
- Carbohydrates: 28g
- Protein: 10g