Papaya lox with lemon cream cheese

By foodiva

Ingredients

• LEMON CREAM CHEESE
• 1 cup raw cashews, soaked
• Juice of 2 lemons
• 1 tablespoon lemon zest
• 1/2 teaspoon sea salt, adjust to taste
• 1/2 tablespoon maple syrup
• LOX
• 1/2-1 small ripe papaya, peeled and thinly sliced
• 1 gluten free bagel per serving

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
FOR THE LEMON CREAM CHEESE:
Soak 1 cup of raw cashews in filtered water for at least 30 minutes or overnight. Discard water after soaking.
In a blender, combine soaked raw cashews with lemon juice, zest, sea salt, and maple syrup. Adjust all seasonings to taste, this should be tangy. Set aside.
ASSEMBLY:
The thinly sliced papaya can be sliced using a sharp knife, using a vegetable peeler (for small strips) or using a mandolin.
Toast your gluten free bagel or toast or Nourishing Nut & Seed Bread.
Spread the Lemon Cream Cheese on top, about 2 tablespoons per slice or as much as you desire. Lay 1-2 slices of the thin papaya slices on top of the cream cheese, top with herbs, sliced cucumber, sliced radish, capers, or any other topping you enjoy.
Enjoy immediately.

Instructions