Tomato Lox & Schmear Bagels - Vegan Recipe

Ingredients

• [Cream Cheese (makes 600g)]
• 400g (14 oz) raw cashews
• 150g (5 1/2 oz) dairy-free yoghurt, such as coconut
• 2 teaspoons lactic acid (or 1/2 teaspoon citric acid)
• 1 teaspoon sea salt, plus extra if needed
• 2 teaspoons white vinegar, plus extra if needed
• 1 tablespoon nutritional yeast, plus extra if needed
• 1 lemon, juice and zest (optional)
• 2 teaspoons capers plus 2 teaspoons of brine (optional)
• 1 clove garlic (optional)
• Large handful fresh dill (optional)
• [Lox]
• 6 firm, slightly under-ripe tomatoes
• 4 nori sheets, shredded
• 125 ml (4 fl oz/ 1/2 cup) soy sauce (or gluten-free tamari)
• 1 tablespoon ground ginger
• 1 teaspoon liquid smoke
• [To serve]
• 4 bagels, sliced in half (gluten-free if required)
• 250g (9 oz/ 1 cup) Dill cream cheese (from the recipe above)
• 1 red onion, thinly sliced
• 2 tablespoons capers, rinsed and drained
• Dill fronds, to garnish (optional)