There are breakfasts you eat because mornings demand something. And then there are breakfasts like these Cheesy Vegan Spinach-Artichoke Bagels — the kind that come out of the oven bubbling and golden, smelling so deeply of garlic and melted cheese that the whole kitchen feels like it belongs to a bakery, and that deliver everything beloved about spinach artichoke dip stacked directly onto a perfectly toasted bagel half. This is that breakfast. The one that makes a chewy, golden bagel feel like an entirely different food once it carries this rich, creamy, savory topping. The one people request again before they have finished the first half.
This recipe takes the comforting flavors of classic spinach artichoke dip and turns them into an open-faced bagel topping — a creamy cashew and vegan cream cheese base studded with wilted spinach, chopped artichoke hearts, garlic, and nutritional yeast, spread generously over toasted bagel halves and baked until bubbling and lightly golden on top. It is breakfast, brunch, and snack all at once, and it comes together in well under thirty minutes.
What makes these bagels so outstanding is the balance in the topping — rich enough to feel indulgent, bright enough from the lemon and garlic to stay lively rather than heavy, and studded with enough texture from the spinach and artichoke that every bite feels substantial rather than simply creamy.
This recipe is 100% vegan, ready in just 25 minutes, and absolutely wonderful served warm straight from the oven with a scattering of fresh herbs and a pinch of chili flakes.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4 | ~310 kcal |
Ingredients
For the Topping
- 200g vegan cream cheese, softened
- 2 cups (60g) fresh spinach, roughly chopped
- 1 can (400g) artichoke hearts in water, drained and chopped
- 3 cloves garlic, minced
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili flakes (optional)
For the Bagels
- 4 plain or everything bagels, halved
- ½ cup (60g) vegan mozzarella, shredded (for topping)
Optional Add-ins
- 2 tbsp sun-dried tomatoes, finely chopped
- 1 tbsp capers, chopped
- Pinch of smoked paprika
To Serve
- Fresh parsley or chives, chopped
- Extra chili flakes
- Lemon wedges
Instructions
- Sauté the aromatics. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and cook, stirring, for 2 minutes until wilted. Remove from heat and let cool slightly.
- Make the topping. In a bowl combine the softened vegan cream cheese, nutritional yeast, lemon juice, onion powder, salt, pepper, and chili flakes if using. Mix until smooth. Fold in the wilted spinach and chopped artichoke hearts until evenly distributed.
- Prepare the bagels. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the bagel halves cut-side up on the sheet.
- Top the bagels. Spread a generous, even layer of the spinach artichoke mixture over each bagel half, all the way to the edges. Sprinkle shredded vegan mozzarella over the top.
- Bake until golden. Bake for 12–15 minutes until the topping is bubbling and the cheese is melted with light golden spots.
- Serve immediately. Scatter with fresh herbs and a pinch of chili flakes. Serve warm.
Pro Tips
- Squeeze excess water from the spinach after sautéing if it looks watery, to keep the topping from sliding off the bagel.
- Toast the bagels lightly before topping for extra structure and a crispier base.
- Spread topping all the way to the edge so every bite gets some — untopped edges burn before the center is ready.
- Use full-fat vegan cream cheese for the richest, most stable result.
Flavor Variations
- Sun-Dried Tomato Version: Stir in chopped sun-dried tomatoes for added sweetness and tang.
- Spicy Jalapeño Bagels: Add finely diced jalapeño to the topping for building heat.
- Garlic Herb Bagels: Add extra garlic and a mix of fresh dill and chives for a herb-forward version.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~310 kcal | 9g | 38g | 3g | 13g |
Storage
- Refrigerator: Store assembled, baked bagels in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer until warmed through.
- Topping only: The spinach artichoke topping keeps in the refrigerator for up to 4 days and can be used on crackers or as a dip.
Frequently Asked Questions
Can I make the topping ahead?
Yes — prepare the topping up to 2 days in advance and refrigerate. Assemble and bake fresh when ready to eat.
Can I use frozen spinach?
Yes — thaw and squeeze very thoroughly dry before using to avoid excess moisture in the topping.
What bagel flavor works best?
Plain, everything, or garlic bagels all complement this savory topping beautifully.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan breakfast recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!