This plant-based alternative to classic lox swaps smoked salmon for tender, smoky carrot ribbons. Paired with creamy cashew “cream cheese,” it’s a nourishing and satisfying option for any time of day!
Ingredients4 servings
- 4 whole grain bagels, toasted
- 3 large carrots, peeled
- 2 lemons, juiced and zested
- 1 cucumber, thinly sliced
- 1 cup raw cashews
- 1/4 cup capers, drained
- 1/4 cup dill, chopped
- 1/4 cup coconut aminos
- 2 Tbsp red onion, thinly sliced
- 2 Tbsp white miso paste
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 2 tsp smoked paprika
Directions
1
Preheat the oven broiler to high. Position the rack about 6 inches from the broiler. Place the cashews in a small pot and cover with water. Bring to a boil, then remove from heat, cover, and let soak for 10 minutes.
2
Using a vegetable peeler or mandoline, shave the carrots into long, thin ribbons. In a large bowl, whisk together the coconut aminos, miso paste, olive oil, smoked paprika, juice and zest of 1 lemon, and salt and pepper to taste, mixing until smooth. Add the carrot ribbons and toss to coat well. Let marinate for 5 minutes.
3
Spread the marinated carrots in a single layer on a parchment-lined baking sheet. Broil for 3–5 minutes, watching closely to prevent burning. Work in batches if needed. Transfer to a plate and refrigerate until ready to use.
4
Drain the cashews, reserving a few tablespoons of the soaking water. Rinse cashews under cold water until cool. Transfer to a food processor or high-speed blender. Add 1 Tbsp water, juice and zest of the remaining lemon, apple cider vinegar, and salt to taste. Blend until smooth and creamy, scraping down the sides as needed. Add more water, 1 Tbsp at a time, if needed to reach your desired consistency.
5
Spread the cashew cream cheese on toasted bagels. Top with cucumber slices, carrot lox, capers, and red onion. Garnish with dill and serve.
Notes:
- You can also use store-bought plant-based cream cheese or regular cream cheese.
- If you do not have miso paste, you can instead use 1 Tbsp of soy sauce or tamari.
- If this makes more cream cheese than you need, simply store leftovers in an airtight container for up to a week in the refrigerator.
Happy cooking 🥰 ☀️
