Raw Vegan Bagels with Dill & Caper Cashew Cream Cheese

Raw Vegan Bagels with Dill & Caper Cashew Cream Cheese

Raw vegan bagels are one of my current favourite recipes.  I love how much like bagels these actually taste, because they have that satisfying slight crunch to the outride of them, with a soft a doughy centre.

The real star of the show here though, or at least the element that shows off the raw bagels in their best light, is the cream cheese.  This caper and dill cashew cream cheese is tangy and delicious.  All it needs is the simple topping of a little avocado, tomato and arugula.  I also like to finish it off with a little black pepper.

The recipe is for 10 bagels, so the nutrition details below are for one bagel with all the toppings.  In reality, you’ll probably have a little cream cheese left over, which you can use for salads or to dip veggies in.


Rate This Recipe
4.63 from 35 votes

Raw Vegan Bagels with Dill & Caper Cashew Cream Cheese

Raw vegan bagels with a caper and dill cream cheese
Servings10 bagels

Nutrition (For one serving)

Calories: 327kcalCarbohydrates: 29gProtein: 10gFat: 20gSaturated Fat: 2gSodium: 368mgPotassium: 368mgFiber: 6gSugar: 3gVitamin A: 170IUVitamin C: 8.4mgCalcium: 56mgIron: 2.9mg


Raw Vegan Bagels

  • 1 cup quinoa flour
  • 1 cup oat flour
  • 1 cup ground almonds
  • 2 tbsp psyllium powder
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 8 ozs zucchini (courgette) (peeled)
  • ¼ cup cashews (soaked 20 mins to 1 hour)
  • 2 tablespoons olive oil
  • 1 tbsp maple syrup
  • ¼ cup nutritional yeast
  • 1 tbsp apple cider vinegar
  • 2 tbsp Irish moss gel (optional) (search 'Irish moss gel the raw chef' for method)
  • 1 cup water

Cashew Cream Cheese

  • 1 cup cashews (soaked 20 mins to 1 hour)
  • ½ cup water
  • 1 teaspoon probiotic powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • ¼ cup capers minced
  • 2 tbsp fresh dill minced


  • 1 cup Arugula
  • 1/2 cup Baby tomatoes
  • 1 Avocado


Raw Vegan Bagels

  • Mix quinoa flour, oat flour, ground almond, psyllium powder, onion powder, garlic powder together in a large bowl.
  • In a high speed blender, process the zucchini, cashews, olive oil, maple syrup, nutritional yeast, apple cider vinegar, Irish moss gel & water until smooth and creamy.
  • Add the wet ingredients to the dry and mix well to combine. The mixture will thicken up after about 5 minutes. Once thickened, form into a ball and then roll into bagels, with the use of a mould if you have one. I prefer to make half bagels, so they don’t need cutting at a later stage, but you can play around with this.
  • Dehydrate on a nonstick dehydrator tray for 6 to 8 hours at 115 degrees F.  Take them off the nonstick sheet and dehydrate for a further 30 minutes to dry the bottoms.
  • Will store in a sealed container for up to 2 weeks.

Cashew Cream Cheese

  • Blend the cashews, water and probiotics in a high speed blender until smooth.
  • Transfer to a bowl, cover and leave in a warm place for 8 to 12 hours to ferment.
  • Once fermented, you'll see the mixture has small air bubbles and tastes slightly sour.
  • Mix in the salt, capers and dill and store in the fridge until ready to serve.
  • Will last up to a week in the fridge.


  • Spread some caper dill cream cheese on each bagel half, then add avocado, tomatoes and rocket leaves. I like to also grind some black or white pepper on top. These can be served open faced or as a sandwich.


Rate This Recipe
4.63 from 35 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!


  • Irish moss gel is optional in this recipe to make it a little fluffier.  For the recipe / method click here; Irish Sea Moss Gel.
  • We’ve used quinoa flour in this recipe, for its light and fluffy nature.  Quinoa is extremely nutritious, being high in fibre, B vitamins, magnesium and so much more.  For more on the benefits of quinoa, check out 11 Proven Benefits of Quinoa.
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