A good bagel needs a good cream cheese; it’s just a fact of life. And sure, there are dairy-free cream cheese options out there, but none compare to this cashew-based, dreamy, creamy and easy-to-make topping. Fresh blueberries add sweetness and gorgeous color that turn your breakfast from boring to perfectly purple. Spread it on and serve with a slice of lemon and sprig of mint to start your day the photo-worthy way.
- In bowl, combine cashews and water and soak overnight, 8-12 hours.
- Drain and rinse cashews. In food processor, add cashews, lemon juice, apple cider vinegar and salt. Mix on slow speed, stopping once or twice to scrape down sides.
- Add maple syrup, lemon zest and blueberries. Mix until smooth.
- Refrigerate until chilled, 45 minutes to an hour.