CARROT LOX TOAST
Vegan carrot lox served on rye toast with vegan cream cheese, dill, capers, red onions, cucumber, and tomato.
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Lox is a light, refreshing, incredible ingredient that I loved adding to crackers and toast. So finding a plant-based alternative was a must for me. Luckily by taking thinly sliced carrots and adding them to the right combination of flavors it is completely possible to create a vegan lox alternative that is equally delicious and satisfying as the original!
HOW TO GET THAT SEAFOOD FLAVOR
Lox has a very unique flavor profile. It’s smokey, fishy, light and refreshing. So is it possible to make a vegan version?…ABSOLUTELY!
Carrot lox gets its fishy flavor from nori flakes, aka seaweed flakes. You can buy this in many grocery stores or online. If you are a seafood fan, but are trying to reduce or cut out seafood, this is a must in your pantry. I often throw it in Ramen and Thai dishes and is an important ingredient for Tofu “Tuna” Salad.
The smokey flavor in this Carrot Lox comes from liquid smoke. Another staple in my cabinet. Liquid smoke is a liquid based smokey flavored ingredient. In addition to carrot lox, I use it for my coconut bacon and many BBQ dishes. You can replace liquid smoke with smoked paprika if desired.
The addition of lemon, salt, soy, maple, and olive oil really drive home the “lox” flavor.
**This recipe is great for prepping in a larger batch and storing in your fridge for up to 5 days. Easy lox toast all week!
THE CREAM CHEESE
Vegan cream cheese has come a very long way. It is now creamy and delicious and can definitely compare to the original dairy cream cheese. I personally love Kite Hills Cream Cheese. For this recipe I went with their Chive Cream Cheese. This flavor really compliments the flavors of the other toppings.
THE BREAD AND TOPPINGS
When it comes to lox on toast, I tend to reach for rye bread. I love the complexity of flavor it has to offer and the way it’s flavor pairs with lox.
I topped this toast off with the traditional toppings of capers, red onions, cucumber, tomato, and dill. I love adding plenty of veg to any toast or sandwich. Besides their delicious fresh flavor, their presence makes everything way more refreshing and helps keep me full for a lot longer.
VEGAN CARROT “LOX” TOAST
Ingredients
FOR THE CARROT LOX
- 2 large carrots
- 1/4 cup water
- 1 tsp liquid smoke
- 1/2 tbsp olive oil
- 1/2 tbsp white vinegar can use rice or apple cider vinegar
- 1/2 tbsp soy sauce
- 1/2 tbsp maple can substitute agave
- 1/4 tbsp salt
- 1/2 tbsp nori flakes
- 1/2 lemon, juiced
BREAD AND TOPPINGS
- 4 Slices of rye bread
- 1/2 cup Vegan Chive Cream Cheese I used Kite Hill
- 1/2 cucumber, sliced
- 1 large tomato sliced or a dozen cherry tomatoes sliced
- 1/4 red onion sliced thin
- 4 tsp capers
- handful of dill
Instructions
PREPARE THE CARROT LOX
- Shave carrots lengthwise so they are super thin
- Combine all remaining ingredients for lox and stir
- Bring marinade to a boil in a pot and add shaved carrots
- Stir and cook over medium heat for 5 minutes
- Allow to cool
- ***If you are short on time you can serve as is. But the lox becomes more flavorful if you allow to sit over night and can be stored for up to 5 days
- If storing over night…transfer mix into a plastic ziplock bag or container and allow to soak in fridge over night
PREPARE THE TOAST AND TOPPINGS
- Toast the rye bread
- Wash and slice the veggies
PUT IT ALL TOGETHER
- Lay out four pieces of toast
- Season the toast with a sprinkle of lemon juice and a pinch of salt (optional, but adds flavor)
- Spread 2 tbsp of cream cheese over the toast
- Top with the carrot lox
- Top with veg, capers, and dill
- Enjoy!
