JAPANESE-INSPIRED CARROT LOX TOAST
Carrot Lox Toast made with wasabi cream cheese, cucumber, sesame seeds, and green onion.
Ingredients
FOR CARROT LOX
- 2 large carrots
- 1/4 cup water
- 1 tsp liquid smoke
- 1/2 tbsp olive oil
- 1 tsp toasted sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 1/2 tbsp maple can substitute with agave
- 1/4 tsp salt
- 1/2 lemon, juiced
WASABI CREAM CHEESE
- 1/2 cup Vegan Cream Cheese I used Kite Hill Garden Veggie Cream Cheese
- 1 1/2 tsp Wasabi Paste Can use more or less depending on level of desired spice
- 1/2 tsp sesame oil
- 1 tsp soy sauce
TOAST AND OTHER TOPPINGS
- 4 slices of rye toast
- 2 tsp black sesame seeds
- 1 green onion chopped
- 1/4 cucumber, sliced
Instructions
PREP THE CARROT LOX
- Shave carrots lengthwise so they are thinly sliced
- Combine all remaining ingredients and stir
- Bring to a boil in a pot
- Add shaved carrots
- Stir and cook over medium heat for 5 minutes
- Remove from heat and allow to cool
- **If short on time you can serve once cooled. However, allowing the lox to marinate in the fridge over night will make the flavors more bold
- If allowing to marinate of night...transfer mix into a plastic ziplock bag or container and allow to soak in fridge over night.
PREPARE THE WASABI CREAM CHEESE
- Add all wasabi cream cheese ingredients to a bowl
- Stir until evenly distributed
PREPARE THE TOPPINGS
- Chop the green onion into small pieces
- Slice the cucumber into thin slices
PUT IT ALL TOGETHER
- Toast the rye bread
- Drizzle lemon juice and a pinch of salt on the bread to season (optional, but adds more flavor)
- Spread 2 tbsp of wasabi cream cheese on each piece of toast
- Top with carrot lox
- Add toppings
- Enjoy!