My point? I'm thirty-three now. Big old cream cheesy slabby bagels just don't get eaten and unnoticed by my body like they used to. I would love, love, love to sit down this weekend for the exact meal I've described above, but I'm just not into the consequences. Fortunately, I'm beginning to discover ways of working around those consequences. Starting here.
So what's a (thirty-three year old, trying to be healthy) girl to do? Just what I've been doing: create something void of all those no-no ingredients and so delicious that I'll never look back. And what did I do? Well, for this post I created a super delicious cashew-based, dairy free cream cheese. What I did not do was put it on a bagel. I still have some work to do in order to get around that heavy, carbohydrate bomb of an issue. (If anyone has any ideas, please let me know.) That's all fine though, because I tested this vegan delight out on (1) fresh veggies, (2) rice crackers, and (3) a whole wheat wrap with fresh veggies, mimicking an old favorite I used to get at bagel shops. All were delicious.
I'll certainly keep you posted on my progress in replacing the bagel. And as for the mochaccino, well that part is easy peasy. Stay tuned.
You can stir any kind of appropriate cream cheese flavoring in here. I went for scallions, because, as noted above, those were always my favorite. I see no reason not to try sundried tomatoes, fresh fruit like peaches and strawberries, fresh garlic, finely diced raw veggies...I could go on and on. I'll let you know if I can manage to tear myself away from the scallions and try another variety. Please do the same for me. Deal?
Cashew Cream Cheese
Note: This recipe yields about a cup. If you're using a larger sized blender or food processor, you might want to make a larger batch to ensure that the ingredients fill up the bowl or blender sufficiently for adequate blending. Since this will yield a pretty large batch, I'm planning to experiment with freezing this for long term storage. I'll update you guys on how this works as soon as I can!
1 cup raw cashews
2 tbsp. nutritional yeast flakes
1/4 cup lemon juice
1/2 tbsp. canola oil
1/4 tsp. salt
1 tsp. apple cider vinegar
Optional: your favorite cream cheese flavorings (I used 2 chopped scallions)
Soak cashews in water for at least 4 and up to 8 hours. Drain and blend in high speed blender or food processor until smooth. This might take a few minutes.
Add in remaining ingredients and continue to blend until everything is well mixed. Remove from blender or food processor and stir in your flavoring(s), if using.