available now! the debut cookbook from hot for food BUY NOW

everything bagels and herb & garlic tofu cream cheese

vegan everything bagels and herb & garlic cream cheese

Well I’m about to change your life! You can make these handmade everything bagels and herb & garlic cream cheese at home and indulge on the daily. I’ve been imagining recreating this classic comfort for a while now since I used to be hella obsessed with eating everything bagels and herb & garlic cream cheese from Tim Horton’s in my pre-vegan days. I don’t understand why this popular Canadian chain won’t make any vegan options or serve nondairy milk for the coffee, but sometimes things just remain mysterious. Regardless, who needs them when you can be a kitchen wizard and impress all your friends with my help! These aren’t nearly as complicated as you’re probably thinking they are to make, and this cream cheese is going to be in heavy rotation from this moment forward. TRUST ME!

Watch the video below to see how it’s done and then scroll for the recipes.

Just a note about the tofu. There are various textures of “firm” tofu depending on the brand you buy. The best one for this is a firm tofu that comes water packed. I usually buy the brand Wildwood. This is a bit softer and has more moisture than those really crumbly bricks that come vacuum sealed with little to no water in the package.

vegan everything bagels and herb & garlic cream cheese

vegan everything bagels and herb & garlic cream cheese_hot for food
4.24 from 39 votes
Print Recipe

herb & garlic tofu cream cheese

This super easy and extra tangy spread is the best damn vegan herb & garlic cream cheese you’ll find anywhere!

Course Breakfast
Cuisine American
Keyword cream cheese, tofu, vegan cheese
Prep Time 10 minutes
refrigerate 4 hours
Servings 8
Author Lauren Toyota


  • x 450g pkg firm tofu, drained
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 garlic cloves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 C + 1 tbsp coconut oil, melted
  • 1 tbsp dill, chopped finely
  • 1 tbsp basil, chopped finely
  • 1/2 tsp fresh thyme
  • 1 1/2 tbsp finely chopped chives


  1. To make the cream cheese use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid before blending.
  2. Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, white pepper, sea salt, and coconut oil until smooth. You'll need to use the baton inside the blender to get the thick mixture very smooth.
  3. Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours until set.

vegan everything bagels

vegan everything bagels
4.45 from 29 votes
Print Recipe

everything bagels

Are you ready to change your life?! Make these everything bagels from scratch and top 'em with the vegan herb & garlic cream cheese or anything else you like.

Course Breakfast
Cuisine American
Keyword bagel, baking, bread, dough
Prep Time 30 minutes
Cook Time 30 minutes
proofing 30 minutes
Total Time 1 hour
Servings 8 bagels
Author Lauren Toyota


bagel dough

  • 4 C bread flour
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 2 1/4 tsp quick rise yeast
  • 1 tbsp vegetable oil
  • 1 1/2 C warm water (between 120°F - 130°F)

everything bagel topping

  • 2 tbsp poppy seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp raw or roasted sunflower seeds
  • 2 tbsp granulated or minced dehydrated onion
  • 2 tbsp granulated garlic
  • 1 tsp sea salt (optional)

vegan "egg" wash

  • 2 tbsp nondairy milk
  • 1/4 tsp brown sugar

boiling solution

  • 2 qts water
  • 1 tsp baking soda
  • 1 tsp brown sugar


  1. If you have a stand mixer it's best to make the bagel dough with this method using the bread hook. This dough requires lots of kneading! In a stand mixer combine the flour with sugar, sea salt and yeast until well mixed. Then while the machine is running on low add in the oil and water. Gradually increase the speed slowly as the mixture comes together to form the dough. Once it's coming away from the sides continue to knead it on a higher speed until the ball of dough is smooth and slightly sticky. However, it should not be sticking to your hands.
  2. Use a small amount of flour on your hands to remove the dough from the hook and get it out of the bowl onto a clean surface. You do not need to add excess flour, just a light dusting on the counter should be fine.
  3. Prepare a baking sheet lined with parchment paper and preheat the oven to 425°F.
  4. Cut the ball of dough in half, each half in half again, and then each of those quarters in half so you have 8 pieces. Roll each portion into a ball which you can knead a couple more times to get smooth.
  5. To hand form the bagels, punch a hole in the centre of the ball of dough with your thumb. Then use two fingers to expand and stretch the hole forming a smooth bagel shape. Place bagels onto the baking sheet. The hole should be farely large as it will poof up when rising, boiling and baking.
  6. Cover the baking sheet with a damp towel and allow to rise for about 15 to 20 minutes. They should not double in size but just increase by about 50%.
  7. Meanwhile combine the everything bagel topping together in a wide shallow dish.
  8. Prepare the vegan "egg" wash by mixing the nondairy milk and brown sugar together in a separate small bowl.
  9. Once the bagels have proofed boil the water, baking soda, and brown sugar in a large pot on the stove. Add 1 or 2 to a rolling boil. Boil about 1 minute flipping half-way through. Remove with a slotted spoon onto a wire rack over another baking sheet to drain excess water.
  10. Brush each bagel gently with vegan "egg" wash on one side. Place brushed side down in the dish of everything bagel seasoning. Ensure you coat the top of the bagel well. You can use your hands to gently amass the seasoning all over the surface. Place onto the parchment lined baking sheet. Space bagels out about 1-inch apart. You will probably need 2 baking sheets to bake the bagels as they have increased in size quite a bit.
  11. Bake for 20 to 22 minutes or until golden brown on the top. Let the bagels cool on a wire rack before slicing. Top with a generous amount of herb & garlic tofu cream cheese and/or some of your other favorite toppings.

Recipe Notes

These bagels can be frozen for longer storage but are of course best served on the same day as baking!


  • Alocasia 1 year ago

    Where did you add the coconut oil listed in the cream cheese ingredients? Thanks!

    • Lauren Toyota 1 year ago

      GAH! forgot to list it out but it goes in the blender along with everything else but the herbs

  • Hokulani Koerte 1 year ago

    How long would the tofu mixture last in the fridge?

  • Katie Kuliesh 1 year ago

    Could I leave out the herbs for a more traditional cream cheese taste?

  • Christine Lee 1 year ago

    Lauren… have outdone yourself. This is the best vegan cream cheese I’ve tried (kite hill included). I used dried herbs and it is still amazing. I ate three for breakfast/lunch. I’m having a bagel coma.

  • Marissa St Louis 1 year ago

    Only made the cream cheese and it came out very tastey! I used all dried herbs except I did buy fresh chives. Definitely let the flavors sit in the fridge for at least 4 hours, I did let mine set over night. I did not have a tamper for my vitamix… so it was a labor of love and small batches until the consistency came out right!

    I google the fresh herb to dry herb conversion ratio and did 1tbsp fresh for 1 tsp dried a couple of shakes at the end. I mixed the dry herbs in with everything in the blender.
    Eating it on pumpernickel toast for breakfast!

  • Julia Scaglione 1 year ago

    Any possible substitutes for the coconut oil in the cream cheese (I try to avoid oil where I can!)? Thanks so much!

    • Catherine Rios 1 year ago

      I hope she responds… I want to make it without oil or with less oil lol

  • Danielle Jeaurond 1 year ago

    If anyone is curious, the recipe also worked without the use of a (kitchen aid) mixer. I used my bread machine on the "dough" setting and removed the dough after all of the kneed settings had completed, right before it was about to rise in the machine. I placed the dough on my floured counter for 15 min covered by a large bowl to rise then continued on with the recipe as lauren outlines. Do not used powered garlic and onion powder as I did.. it is far too overpowering.

    Thank you Lauren once again for a bang up job!

  • katie h 1 year ago

    Can I substitute almonds for cashews with this?

  • Catherine Rios 1 year ago

    What is the role of the coconut oil in the cream cheese? I would love to make it but without or with less oil! What do you recommend? I try to avoid oil due to my acne :/

    • Lauren Toyota 1 year ago

      the oil is to add fat and for texture. It helps smooth the tofu and firm it up in the fridge. It won’t hold together without it. You can reduce it to just under 1/4 cup and I’m sure it would still be fine. But you do need to add fat in there. Unrefined virgin coconut oil is not bad for you and while I am no health expert I wouldn’t think it would contribute to acne as it’s antifungal.

      • Catherine Rios 1 year ago

        thanks for responding! I will follow your suggestion! unfortunately oil makes my acne flare up :/

  • xiomara canizales 1 year ago

    how long the cheese last?

  • La Végétalienne 1 year ago

    OMG, I totally feel you on the Tim Horton’s lack of alternatives! Not even soy milk, come on…

    Can’t wait to try this recipe since I was a big cream cheese lover…oh…damn…I have to wait four hours! Guess I’ll have to binge watch your videos now…

  • Emilie Moulinié 1 year ago

    Hi Lauren !
    You’re recipe is great and easy/fast to make, thanks ! 😀
    But I have a question, in fact it makes a really big bunch for one person, in you’re video you’re saying that you could probably put it in the freezer for later. Did you try it ?
    I am afraid to loose this good cream cheese because I didn’t manage to eat it entirely this week, ahah !
    Keep up the good work Lauren, you’re really inspiring ! 😉

  • Malorie . 1 year ago

    Okay. I made this twice. Once with coconut oil as the recipe states and once with vegetable shortening in place of the coconut oil. I really really disliked the faint coconut taste but thought everything else was great (others may not even taste or smell the coconut but I absolutely abhor the taste of coconut oil so I notice it more!) Using the vegetable shortening in place of the coconut removed that, however, there was a slight difference in texture. The coconut oil when cold gives you a firmer texture whereas the shortening is softer. All in all I think it was a good substitute because it still held together and there was no hint of coconut. If you have a coconut allergy this might be a good option for you. If you’re anti-oil there is just no substitute. Gotta have oil in this!

    • Renee Germain 8 months ago

      Thanks for sharing, Malorie. I was going to try subbing the oil for shortening this weekend so I’m glad someoyelse have ot a go and it wasn’t a flop.

  • Sheila Doshi 1 year ago

    This was great! A very simplified recipe that can be done from start to finish in 90 minutes (well the cream cheese should be done the night before). I also tasted the coconut oil but was told I needed to use super refined oil so that it tasted less like coconut. After a while I got used to it and it didn’t bother me. I also froze half and thawed it on the counter successfully! You definitely need the coconut oil because of its melting point. It only melts when it’s warmer than room temp, therefore, other oils that never harden will ruin the texture.

  • Fiozznah Tan 12 months ago

    Can I make plain cream cheese by leaving out the garlic & herbs?

    • Lauren Toyota 11 months ago

      MAAAYBE… I’ve seen people doing it but FLAVOR TOWN!!! haha

  • Hayley Morrin 10 months ago

    Just made the cream cheese; it’s chilling in the fridge now waiting for me tomorrow. Looks so good! I used 3 tablespoons lemon juice and 1 tablespoon water because I don’t have apple cider vinegar on hand. I also made this in my food processor and managed to get a super smooth texture that way!

  • Hayley Morrin 10 months ago

    Also, how long do you think the cream cheese will keep in the fridge?

    • Lauren Toyota 10 months ago

      about 5 to 7 days!

  • Kathleen 8 months ago

    Loved it! Made this a few times!!
    Can you use regular all purpose flour instead of bread flour?

  • Lindsey Humes 8 months ago

    Okay, I know this is waaay after the fact. But my husband and I started a new Christmas tradition of doing a Christmas Eve brunch. And this past Christmas (our very first brunch) we chose to make these bagels and cream cheese. And holy smokes! They were SO good! It’s all we ate for the next few days. Just thinking about them makes my mouth water. Seriously, SO. GOOD.

  • sabrina rossi 7 months ago

    I just made this, the bagels and the cream cheese, and I can confirm it is incredible! I followed the recipe exactly, no substitutions and I was so happy with how they turned out.

  • Ashley 7 months ago

    Can you use Gluten Free Bread Flour?

  • Danielle 6 months ago

    Oh man, these bagels and the cream cheese turned out so perfectly! I was worried my dough wasn’t quite right because it didn’t look as soft and fluffy as yours when it came out of the mixer. After I boiled them and they were baking in the oven I knew they were going to be amazing – WOW are they ever good! I brought one to work for a coworker’s bday today and she has now professed she will pay me to make these for her every week!

  • Jenna McCann 6 months ago

    Made these 2 months ago and froze a few bagels and part of the cream cheese. 2 months later, they taste the same if not better than I remember. This is the best cream cheese ever! I’m definitely making these again

  • Em 6 months ago

    I’m wanting to make these could I use another sweetner other than white or brown sugar maybe maple syrup. Could I also use gluten free flour instead?

    • Lauren Toyota 6 months ago

      can’t guarantee same results if you go and change to GF flour!

  • Casey Whitaker 6 months ago

    Ok, so I have a regular ninja blender and not a vitamix. In the ninja the first time I made it, it was grainy and the coconut oil solidified on the blade. It was still good but obviously not right. So I have a tip. If you have a bullet blender or a similar attachment for something like the ninja, cut this recipe in half and put it in the smaller blender. My ninja attachment never lets me down. It always blends better than the full sized pitcher. Anyway, it came out much much better than the first try. Coconut oil incorporated instead of solidifying. 👌

  • Weshook 6 months ago

    Just made the cream cheese. I didn’t have the thyme or the chives, but still delicious. I used an immersion (stick) blender and it can out pretty smooth. Probably would have been smoother if my tofu wasn’t so cold, the coconut oil solidified a bit.

  • Jenn 6 months ago

    Wonderfully addictive recipe. I added an extra garlic clove and used 1 tbsp total of extra virgin olive oil instead of coconut oil to keep it lower calorie. Tons of flavor and it did not disappoint. This is going to be a staple for me going forward.

    • Lauren Toyota 6 months ago

      so happy to hear that!

  • Emily 5 months ago

    How long should I knead by hand if I don’t have a stand mixer?

  • Pingback: 豆腐クリームのマカロニサラダ – Veganize it
  • Jaykayem 5 months ago

    I made the cream cheese once before and for some reason all I could taste was the ACV, which happens to me a lot for some reason. And I read through recipes comments to see if it happens to anyone else but never find anyone…what’s my damage?!

    • Ev 2 months ago

      Hey, late to this, but same! I like everything else about the recipe but felt like there was way too much ACV. Maybe we are just sensitive to the taste? When I make it again I’m going to try using way less/none.

  • Melissa 5 months ago

    Made this in a food processor and it blended super well! Only problem is I used unrefined coconut oil so you really get that after-taste of coconut. The texture is very on point with cream cheese.

  • Nia 3 months ago

    I don’t have any of the appliances you mentioned, mixer w/dough hook or bread machine. What else can I use?
    Thank you for this recipe. I do miss bagels, and look forward to making these.

  • lollo 3 months ago

    I absolutely LOVE this cream cheese. It’s really tasty and inexpensive, especially given the amount of “cream cheese” one ends up with. Unless someone has already tried this, I might test to see if this also works as a neutral (i.e. non-herbal) cream cheese for cheesecake, since the store-bought vegan cream cheeses are so darn expensive. I think I saw a video where you used it without the herbs as a filling or something like that.

  • Joshua Howard 2 months ago

    Hi! Your everything bagels are awesome. Yesterday I made them and they were really delicious! These natural home-made products are definitely better than the ones full of chemical. Thank you for posting this!

  • Robyn Goligy 1 month ago

    This was disgusting. Tasted like lemon and vinegar. Consistency was perfect but flavor was awful. Not cheesey or tasty. Absolutely gutted.

  • Jules 3 weeks ago

    Holy shit! This cream cheese is bomb!!! So good! Super stoked to use it in many things! Thank you for this amazing recipe! Didn’t make the bagels yet but they are on my list.

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.