Make Ahead: Soak the cashews for 4 hours or overnight, then drain. You can also boil them for 10 minutes to speed this along. In a food processor, combine the soaked cashews, non-dairy yogurt, and sea salt. Process for 5 minutes until smooth, stopping often to scrape down the sides. If the mixture is too thick, add 1 tablespoon of water at a time to assist blending. 

Prepare a glass container by cleaning it thoroughly, then rinsing it with vinegar to remove any soap residue. Transfer the cashew mixture the glass container. Cover the Cashew Cream Cheese and leave sitting at room temperature for 12-48 hours.

Use a clean utensil to taste of Cashew Cream Cheese every 12 hours or so. As soon as it gets tangy, place it in the fridge. The cashew cream cheese will keep in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 4 months. Makes 2 cups.

In a food processor, combine the black sesame seeds and agave nectar. Process for 5 minutes, stopping often to scrape down the sides. If the mixture is too thick, add water 1 tablespoon at a time to assist blending. 

Toast your bagels. Swirl 1-2 tablespoons of Sweet Black Tahini with the same amount of Cashew Cream Cheese on top of the toasted bagel halves. Use a spoon to make a pleasing design. Finish your Vegan Galaxy Bagel off with a generous sprinkle of edible glitter and Enjoy!