This vegan cream cheese and veggie sushi is stuffed with asparagus, cucumber, scallions and cashew cream cheese.

Last summer I posted this recipe for cashew cream cheese. While the stuff was awesome, I never expected the post to be as popular as it was…or still is. The greater part of a year has passed and it still reigns as my top post of all time. I’m guessing more than a few of you shared my hankering for a creamy-goodness slathered everything bagel.

I didn’t get around to experimenting with a healthy substitute for the bagel itself, though that task has been stuck on my to-do list ever since the cream cheese recipe was posted. Flatbreads, crackers, tinkering with dehydrators…these are all possibilities I’ve contemplated. What I did not expect was to find my bagel in the form of sushi. No, seriously, this sushi tastes like an everything bagel. I defy you to try it and contradict me.

My original motivation for this sushi was simple. One evening while picking up takeout at our local sushi place, the hostess suggested the addition of some cream cheese to our regular mixed veggie roll. Tempting, but we already had several rolls stuffed with tempura-fried delights. Cream cheese would tip the balance just to that unhealthy place we started sushi night in the hopes of avoiding, you know, by opting for sushi in place of say, a big greasy pizza? Tempura or not, sushi generally falls on the light side of takeout in my book.

When I recently decided to have a home-made sushi night one evening, having a batch of freshly made cashew cream cheese on hand, I decided to experiment by adding it to my sushi. The result was an amazing surprise that I’m actually amazed that I didn’t see coming. The cream cheese, scallions, rice and sesame seeds mingled in my mouth to recreate just the right hint of that sloppy, cheesy bagel I was once so fond of, but like, in a way lighter and healthier way. Oh, and with wasabi, so way better :)

Once again, I’d like to mention that my instruction below on rolling sushi can’t compete with youtube, so if you need some extra guidance check out this video or this one for inside out rolls – I opted for inside out when making this recipe, but that’s your call.

Print Vegan Cream Cheese and Veggie Sushi Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 2 Author Alissa Ingredients For the Rice 2/3 cup sushi rice

3/4 cup + 2 tbsp. water

3/4 tsp. salt

1 tbsp. rice vinegar For the Filling 4 asparagus spears trimmed

1/2 cucumber seeded and sliced into matchstick strips

2 scallions

1/4 cup cashew cream cheese For Rolling and Serving 2 sheets of nori

sesame seeds

wasabi soy sauce and pickled ginger for serving Instructions Rinse rice under cold running water for 1-2 minutes. Place in a small saucepan with other rice ingredients and heat to a simmer. Cover and allow to simmer over low heat for about 20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for another 10 minutes, covered. While your rice cooks and sits, get your filling ingredients ready. Boil some water in large saucepan. Remove from heat and blanch asparagus spears for about two minutes, or until bright green. Transfer to an ice water bath. Wrap a bamboo mat in plastic wrap and place nori over top. Keep a small bowl of water nearby and wet your fingertips. Distribute half of your rice in an even layer over nori. Sprinkle with sesame seeds. Carefully invert your rice covered nori, so that the rice layer sits on the plastic wrap and nori is face up. Arrange half of your veggies in a single strip across the width of your nori, about an inch away from you. Using a spoon, pastry bag or even your fingers, distribute a single line of cream cheese right on top of your veggie strip. Now carefully roll the end of the nori closest to you over your veggie strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end. Take your roll and place it seam side down on a cutting board. Using a big, sharp knife, cut into eight pieces. Repeat using remaining ingredients. Serve with wasabi, soy sauce and pickled ginger.

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