Vegan lox & cream "cheese"

Plant-based lox & cream "cheese"

Wow your guests with plant-based lox—a surprisingly realistic, plant-based alternative to smoked salmon. It feels right at home on a bagel with red onions, capers and a sprig of fresh dill—perfect for brunch or a quick, healthy lunch!

Ingredients:

4 carrots, pealed and cleaned
1 tbsp soy sauce or tamari
1 tsp dulse flakes or other seaweed flakes
1/2 - 3/4 tsp liquid smoke
Juice from 1/2 a lemon

Instructions:

1. Preheat the oven to 400 degrees.  

2. Slice the carrots into long, thin strips using a carrot peeler. In a small bowl, mix together soy sauce, dulse flakes and liquid smoke.  

3. Line a shallow oven-proof pan (like a pie dish) with aluminum foil. Place the carrots onto the aluminum foil and drizzle with the soy sauce mixture. Toss the carrot strips with the marinade and then fold the aluminum foil up around the carrots into a pouch.

4. Bake the carrot lox at 400 degrees for 15 minutes.  Remove from the oven and allow it to cool completely. You can put them in the fridge to speed up the process. Just before serving, squeeze the lemon juice all over the carrot lox and toss to coat.

Assemble your lox & cream cheese platter 

Ingredients:

Fresh bagels
Zengarry Zesty Dill cashew spread
Sliced cucumber
Capers
Lemon wedges
Thinly sliced red onion rounds
Fresh dill sprigs
Avocado (if desired)

Arrange all the ingredients onto a decorative platter and serve!

Let your guests assemble the perfect bagel combination with all their favourite toppings.