Bagel & Lox, the Plant-Based Way
- Sivan Steinfeld
- Jul 10
- 1 min read
With Tamiz creamy cheese and roasted pumpkin lox.
The iconic bagel and lox is more than breakfast — it’s culture.
Born in New York’s Jewish delis in the early 20th century, this classic was originally a clever, satisfying way to combine dairy (cream cheese) and fish (smoked salmon) on one handheld bite.
Our version keeps the spirit, but brings it into 2025:
No fish. No dairy. No compromise.
We use our Tamiz creamy almond cheese as the base smooth, rich, and spreadable and top it with delicate slices of roasted pumpkin that echo the texture and color of traditional lox. Add olives, fresh herbs, and a good bagel, and you have something nostalgic but completely new.
Ingredients (makes 2 open sandwiches):
2 whole grain or seeded bagels
3–4 tbsp Tamiz creamy almond cheese
4–6 thin slices of roasted pumpkin*
Fresh dill or fennel fronds
Kalamata olives (optional)
Olive oil, salt, black pepper
How to roast the pumpkin:
Peel and slice a wedge of butternut squash or similar pumpkin very thinly.
Toss with olive oil, a pinch of salt, and roast on baking paper at 190°C for about 15–20 minutes, until tender and slightly golden. Let cool.
Assembly:
Slice and toast the bagels.
Spread generously with Tamiz creamy cheese, layer the roasted pumpkin, season with salt, pepper, and a drizzle of olive oil. Finish with fennel or dill on top.
Serve with olives on the side, or whatever makes you feel at home.
A tribute to the classics.
A bite into something new.
