Vegan Lox Recipe - Flavorful and Easy to Make

Lox and Cream Cheese

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5 min or less

Prepration

N/A

Total

3 servings

Yield

A Nostalgic Delight for Brunch

Do you have sweet memories of Jewish brunches overflowing with bagels, cream cheese and lox? Never in your wildest dreams did you think you could veganize lox? Well, now you can! This delicious recipe is filled with smokey flavors and will quickly transport you back to your childhood without harming any animals!

Ingredients

Yield:


Directions


Step 1

1. Peel carrots (optional).

Step 2

2. Slice in half short-wise, trim ends off.

Step 3

3. Line a skillet with ¼-cup water.

Step 4

4. Add carrots, cover, and bring to a boil.

Step 5

5. Continue to cook until a fork easily pierces through, but it's still firm and not mushy, about 5-10 minutes.

Step 6

6. Immediately rinse under COLD water.

Step 7

7. Cut carrots into long, thin strips or use the slicer of a cheese grater to slice off "ribbons."

Step 8

8. Place sliced carrots in a bag or container and add remaining ingredients.

Step 9

9. Mix to coat carrots well and marinate 1 hour or longer.

Step 10

10. Line a baking sheet with parchment paper and bake carrots @ 200F for 60 minutes, or until carrots are as firm or dehydrated as you like (optional).

Ingredients

Yield:


Directions


Step 1

1. Peel carrots (optional).

Step 2

2. Slice in half short-wise, trim ends off.

Step 3

3. Line a skillet with ¼-cup water.

Step 4

4. Add carrots, cover, and bring to a boil.

Step 5

5. Continue to cook until a fork easily pierces through, but it's still firm and not mushy, about 5-10 minutes.

Step 6

6. Immediately rinse under COLD water.

Step 7

7. Cut carrots into long, thin strips or use the slicer of a cheese grater to slice off "ribbons."

Step 8

8. Place sliced carrots in a bag or container and add remaining ingredients.

Step 9

9. Mix to coat carrots well and marinate 1 hour or longer.

Step 10

10. Line a baking sheet with parchment paper and bake carrots @ 200F for 60 minutes, or until carrots are as firm or dehydrated as you like (optional).

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