Print

How To Make A Carrot Lox Bagel with Vegan Cream Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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. 

Ingredients

Scale

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

  1. Place cashews in boiling water for 10 mins, longer depending on the speed of your blender/food processor.
  2. Drain and rinse cashews. 
  3. Place in blender or food processor along with coconut cream, lemon juice, apple cider vinegar. Add optional ingredients if using.
  4. Blend, scraping down the sides as needed until smooth and creamy.
  5. Store covered in the refrigerator for up to 10 days.

For the Carrot Lox

  1. 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.
  2. 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.
  3. 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).
  4. 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). 
  5. Remove using a strainer, slotted spoon or drain into a colander. Ribbons should slightly tender yet still be firm.
  6.  Immediately add to ice bath (ensure all the ribbons are covered with cold water) for 2 minutes or until cool to the touch. 
  7. Place ribbons on a towel and gently pat dry.
  8. 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).
  9. Add dried carrot ribbons to the marinade. Cover and refrigerate for 4 hours. Overnight is best.
  10. When using let carrot lox come to room temperature. .
  11. 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.

Find it online: https://susancooksvegan.com/how-to-make-a-carrot-lox-bagel-with-vegan-cream-cheese/