Ever heard of lox? It’s a fillet of brined salmon that’s frequently served on a bagel with cream cheese and fresh veggie toppings, including tomato, onion and capers. But if you’re not a fish fan, or you choose to avoid animal products for ethical or health reasons, then you may want to try this creative alternative. This carrot “lox” doesn’t compromise on texture or flavor and pairs well with all the fixings!
Vegan Carrot “Lox”
- dairy-free cream cheese
- Red onion
Transfer carrots to pot. Fill pot with enough water to cover carrots by 1 inch. Bring to boil and cook for 7 minutes or until carrots are fork tender.
In the meantime, fill a glass bowl with ice and water. Transfer carrots to ice bath to cool.
In blender, combine remaining ingredients and blend until smooth to create marinade.
Remove carrots from ice bath and thinly slice with sharp knife or mandolin. Transfer carrots to marinade and refrigerate covered for 2 hours or overnight for best results.
Before serving, rinse off marinade and allow any water to drip off until mostly dry.
Layer carrot “lox” on bagel with cream cheese and add desired toppings.
- Add a drop or two of liquid smoke into the marinade for a smokier flavor.
- Prepare recipe the night before serving to maximize the full flavor of this dish.
- Order the ingredients you need to make this recipe at Vitacost.com!