VEGAN CARROT LOX TOAST WITH SWEET MUSTARD CREAM CHEESE
Vegan Carrot Lox toast, made with sweet mustard cream cheese and topped with spring mix, capers, red onions and dill.
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 substitute rice or apple cider vinegar
- 1/2 tbsp soy sauce
- 1/2 tbsp maple syrup can substitute agave
- 1/4 tbsp salt
- 1/2 tbsp nori flakes
- 1/2 lemon, juiced
FOR WASABI CREAM CHEESE
- 1/2 cup Vegan Cream Cheese I used Kite Hill Garden Veggie
- 1 tbsp Whole grain dijon mustard
- 1 tbsp Dijon mustard
- 1 tbsp Agave
- 1/8 tsp garlic
- 1/8 tsp onion powder
BREAD AND TOPPINGS
- 4 Slices of rye bread
- 1/4 red onion, sliced
- 1 cup spring mix
- 1/2 lemon, juiced
- 4 tsp capers
- handful of dill
- pinch of salt
Instructions
PREPARE THE LOX
- Shave carrots lengthwise so they are thinly sliced
- Combine all remaining ingredients and stir
- Bring to a poil 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 SWEET MUSTARD CREAM CHEESE
- Combine all sweet mustard cream cheese ingredients in a bowl
- Stir until evenly combined
PREPARE THE TOPPING
- Put spring mix in a bowl
- Squeeze half lemon and a pinch of salt on top
- Mix until evenly combined
- Cut onion into thin slices
- Chop up a handful of dill
PUT IT ALL TOGETHER
- Toast rye bread
- Once toasted, sprinkle lemon juice and a pinch of salt over the toast (optional, but give dish more flavor)
- Spread 2 TBS cream cheese on each piece of toast
- Top with carrot lox
- Top with spring mix, red onion, capers, and dill
- Enjoy!