Carrot Lox Bagel Vegan
All the beautiful smokey, creamy and savoury flavours of the traditional lox bagel made vegan! This is the perfect thing to serve at your next vegan brunch!
Ingredients
"Smoked Salmon" Carrot Lox
- 5-6 large carrots cut into ribbons
- 2 tbsp soy sauce or tamari
- 2 nori sheets, cut finely
- 1 tbsp fresh squeezed lemon juice
- 2 tsp liquid smoke
- 1 dash garlic powder
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp pure maple syrup
Vegan Dill Cream Cheese
- 1 brick extra firm tofu (350g)
- 1 cup soaked cashews
- 1 ½ tbsp fresh lemon juice (half a lemon, juiced)
- 1 ½ tsp salt
- ½ tsp garlic powder
- 1 dash onion powder
- 1 tbsp fresh dill
- ¼ cup nutritional yeast
- ¼ cup water
Bagels and Toppings
- 6 bagels of choice
- fresh dill and capers to garnish
Instructions
- Preheat your oven to 350 degrees.
- Cover your cashews in boiling water and allow them to soak for at least 10 minutes.
- Using a mandoline slicer, or a vegetable peeler, cut your carrots into long thin ribbons. Place the carrot ribbons into a baking dish and add 1 tbsp of olive oil, a little salt and pepper, and mix well.
- Bake the carrots for 25 minutes or until they are tender and can be pierced with a fork.
- While the carrots are baking, make the lox marinade and vegan cream cheese.
- To make the marinade, finely chop the nori sheets into small bits and add into a bowl with the rest of the marinade ingredients. Mix well to combine and set aside.
- To make the cream cheese, drain your soaked cashews and add them to a high powered blender or food processor with the rest of the cream cheese ingredients. Blend until thick, smooth and creamy. Stop occasionally to scrape down the sides while blending. If you are having troubles blending, add 1 tbsp of water at a time to loosen the mixture. Be careful not to add too much as we want the cream cheese to have a thick consistency.
- Remove baked carrots from the oven and add the lox marinade. Mix well to combine and allow the carrots to marinate for at least 1 hour. (Marinating overnight is even better!)
- Once the carrot lox and cream cheese have been prepared, toast bagels to your desired level of cripiness, add a thick schmear of cream cheese to an open faced bagel, top with a few slices of your smokey carrot lox, and garnish with fresh dill and a few capers. Serve and enjoy!
Video
Notes
Prep Ahead:
I recommend making this recipe the night before as the carrots take time to marinate, and there are quite a few moving parts. Although this recipe takes a bit of effort and quite a few ingredients, I believe it's totally worth it! I love that this meal can be prepped ahead and only needs to be assembled the next morning!
Smokey Carrot Lox:
The carrot lox mixture should marinate for at least 1 hour. It can continue marinating for up to 4 days, so it only gets better with time! I recommend making carrot lox the night before for the best results.
Tofu Cashew Cream Cheese:
Be sure to soak your cashews ahead of time and to use a high-powered blender or food processor. If these steps are skipped, you may end up with a grainy texture that won't be as smooth as cream cheese. Feel free to adjust the spices in this cream cheese recipe. Add more lemon, more dill, or use a blend of your favourite spices. A dash of everything bagel seasoning is also delicious in vegan cream cheese!
Nutritional Yeast:
I use a lot of nooch in this recipe. If you prefer you can cut the nutritional yeast in half and use 1/4 cup.
Storing in the fridge:
The carrot lox will last up to 4 days in the fridge in an airtight container and the vegan cream cheese will last up to a week.
Tried this recipe?Let us know how it was!