Papaya Lox With Lemon Cream Cheese

Papaya Lox With Lemon Cream Cheese
  1. FOR THE LEMON CREAM CHEESE:
  2. Soak 1 cup of raw cashews in filtered water for at least 30 minutes or overnight. Discard water after soaking.
  3. 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.
  4. ASSEMBLY:
  5. The thinly sliced papaya can be sliced using a sharp knife, using a vegetable peeler (for small strips) or using a mandolin.
  6. Toast your gluten free bagel or toast or Nourishing Nut & Seed Bread.
  7. 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.
  8. Enjoy immediately.

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

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