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Healthy Bagel and Lox

Healthy Bagel and Lox Related:   appetizers, bread & savory pastries, breakfast & brunch, fish, kid-friendly, low-fat, North America, pareve, Yom Kippur

Prep time: 10-15 mins + 4-6 hours soaking

Cook time: None

Yield: 2 servings

A North American Yom Kippur break-fast staple, bagels, cream cheese and lox can be too heavy for some people. Here’s a healthy version that swaps out the regular cream cheese for a protein-rich, vegan cashew version. It’s great for those who are lactose intolerant or allergic to dairy. And if you leave out the smoked salmon, you have a great vegan treat, too.


  • Cashew “Cream Cheese”
  • 1¼ cup cashews
  • 1 tablespoon dill, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • ⅓ teaspoon sea salt
  • Bagel Sandwich
  • 2 whole wheat bagels (or whole grain bread of choice)
  • 4 tablespoon cashew cream cheese
  • 6 ounces smoked salmon
  • 1 tomato, sliced (optional)
  • 2 teaspoons capers (optional)


  • To prepare the cashew “cream cheese”, place cashews in bowl and add enough water to cover nuts. Soak cashews for 4 to 6 hours. Drain and rinse soaked cashews. Add all ingredients to a food processor and blend until creamy. Your “cream cheese” will last at least 4 to 5 days in the refrigerator or can be frozen for up to 6 months. If frozen, blend in food processor after thawing to achieve smooth consistency. To prepare the bagel sandwich, slice bagels and spread with cashew cream cheese. Top each with a slice of tomato, 3 ounces salmon and capers.

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