Bagel lovers rejoice! This Carrot Lox Bagel with Vegan Cream Cheese recipe has all the tang, and salty, savory goodness of a typical salmon lox bagel but made with carrot instead fish. Paired with smooth, creamy vegan cream cheese, this is a healthy, cruelty-free way of enjoying your brunch time favorite.
How To Make Carrot Lox
Most vegan salmon lox recipes take days to make but not this one. All you need to do is make and blanch carrot ribbons, mix marinade and soak the ribboned carrots in the marinade for 4 hours or overnight. How easy is that?
Top Your Carrot Lox Bagel and Cream Cheese
Here are a list of possible toppings to try:
-Raw or Pickled Red Onion
-Cucumber
-Capers
-Fresh Dill
-Lettuce
-Chives
-Thinly sliced tomato
Double The Batch
I suggest doubling this recipe to use your carrot lox in other recipes such as:
–Sushi Rolls or in Sushi Bowls
-Sandwich filling such like in this Loaded Roasted Vegetable Sandwich
-Paired with ‘Just Egg’ Mix for breakfast
– In a pasta recipe like Vegan Chickpea Alfredo. Instead of the chickpeas, carrot lox would be a great replacement
-Salad toppings or in this Rainbow Pasta & Chickpea Salad
Is This Carrot Lox Bagel with Vegan Cream Cheese Recipe Gluten-Free?
To make this recipe gluten-free choose a certified gluten-free bagel, and use tamari in place of soya sauce in the carrot lox marinade. The vegan cream cheese is naturally gluten-free. Feel free to message me with any other questions.
Show Me Your Creations!
If you make this Carrot Lox Bagel with Vegan Cream Cheese please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Thanks for the love, my friends!
Susan 💗🌱
How To Make A Carrot Lox Bagel with Vegan Cream Cheese
This Carrot Lox Bagel with Vegan Cream Cheese recipe has all the tang, and salty, savory goodness of a typical salmon lox bagel but made with carrot instead fish. Paired with smooth, creamy vegan cream cheese, this is a healthy, cruelty-free way of enjoying your brunch time favorite.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Total Time: 32 minutes
- Yield: 8–10 Servings 1x
- Category: Brunch, Lunch, Sandwiches
- Cuisine: American
- Diet: Vegan
Ingredients
For the Carrot Lox
- 4 Large Orange Carrots
- 2 tsp Salt
- 1 cup Hot Water
- 1/4 cup Fresh Lemon Juice
- 1/4 Soya Sauce or Tamari (Gluten-Free)
- 2 tsp White Miso Paste
- 3 tbsp Rice Wine Vinegar (Mirin)
- 2 tbsp Olive Oil
- 4 Nori Sheets, torn, crumpled or blended into small pieces (smaller the better)
- 1/2 tsp liquid smoke (optional)
For the Vegan Cream Cheese
- 2 cup Raw Cashews
- 2 tbsp Fresh Lemon Juice
- 1/2 cup Coconut Cream
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- Optional ad ins: 1 garlic clove or 1/2 tsp garlic power, 2 tbsp chives or fresh dill
Instructions
For the Vegan Cream Cheese
- Place cashews in boiling water for 10 mins, longer depending on the speed of your blender/food processor.
- Drain and rinse cashews.
- Place in blender or food processor along with coconut cream, lemon juice, apple cider vinegar. Add optional ingredients if using.
- Blend, scraping down the sides as needed until smooth and creamy.
- Store covered in the refrigerator for up to 10 days.
For the Carrot Lox
- Make carrot ribbons. First peel the carrots. Hold the large end of the carrot firmly with the small end touching a cutting board at an angel. Using the vegetable peeler, start at the top of the carrot, apply pressure and run the blade down to make a ribbon. The ribbons will get thicker the more pressure you apply and the closer you get to the centre of the carrot. Repeat will all carrots.
- Blanch carrot ribbons. First get your ice bath ready. Fill a large bowl halfway with ice cold water (with ice cubes if possible). Set aside.
- Fill a medium/large size pot 3/4 full with water, 2 tsp salt and place on high heat. Let come to a boil (covering with a lid will speed this up).
- Once boiling turn off heat, add carrot ribbons to pot ensuring they are submerged in the water for 30 seconds – 1 minute (depending on the thickness of your ribbons).
- Remove using a strainer, slotted spoon or drain into a colander. Ribbons should slightly tender yet still be firm.
- Immediately add to ice bath (ensure all the ribbons are covered with cold water) for 2 minutes or until cool to the touch.
- Place ribbons on a towel and gently pat dry.
- Meanwhile make the marinade. In a bowl large enough to hold the carrot ribbons, add hot water and whisk in nori flakes, miso paste, lemon juice, soya sauce, rice wine vinegar, olive oil and liquid smoke (if using).
- Add dried carrot ribbons to the marinade. Cover and refrigerate for 4 hours. Overnight is best.
- When using let carrot lox come to room temperature. .
- Make the bagel. Spread vegan cream cheese on both sides. Add carrot lox and desired toppings
Notes
*Store carrot lox in the marinade for up to 4 days.
