Smoked Carrot Lox with Cashew Cream Cheese

Photography By: Christine Hotz

Your favourite bagel just found its new best friends: cashew cream cheese and carrot lox. The carrot lox replicates the taste and texture of salmon lox thanks to liquid smoke, vinegar, olive oil, and lots of salt for brining. The cashew cream cheese is dairy-free, easy to make, and only requires 3 ingredients. It will quickly become a must-have in your household!

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Serves: 12

Ingredients

For the Carrot Lox:

  • 6 individual carrots
  • 2 cups of salt
  • 2 tbsp of olive oil
  • 1 tbsp of liquid smoke
  • 1 tsp of vinegar

For the Cashew Cream Cheese:

  • 1.5 cups of raw cashews
  • 3 tbsp of fresh lemon juice
  • 1 tsp of salt
  • Water, as needed
  • 12 bagels, cut in half, toasted

Preparation

For the Carrot Lox:

  1. Preheat oven to 375°F.
  2. Slow roast the carrots:
    1. Place one cup of coarse sea salt into a small corning ware dish.
    2. Keeping carrots unpeeled, rinse well and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the pan.
    3. Pour about another whole cup of salt evenly over the carrots to ensure they are fully covered in salt.
  3. Place into the oven to roast, uncovered, for an hour and a half.
  4. Once done, allow the carrots to cool just enough to be handled. Crack away and brush off any salt, then peel away the skin.
  5. Using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips.
  6. Marinate the carrots:
    1. Whisk together the olive oil, liquid smoke and vinegar.
  7. Drizzle over the warm carrots and toss well to coat. Place in the refrigerator for 24 hours.
  8. Serve on bagels with cashew cream cheese.

For the Cashew Cream Cheese:

  1. In a food processor, add the cashews, lemon juice, and salt. Process until creamy, about 3 minutes.
  2. Use 1 tbsp of water at a time to adjust consistency as needed.

To Plate:

  1. Place 1 Tablespoon of cream cheese on each half of a toasted bagel. Place 2 Tablespoons of lox on top and serve. Optional condiments – thinly sliced red onion, capers, cucumbers.