Vegan Lox and Cream Cheese

Throughout the globe—however notably in New York Metropolis—a bagel with lox and cream cheese is as widespread as driving the subway to work. Sadly, these often-tempting breakfast staples aren’t vegan, which is why we’ve created a plant-based model utilizing surprising components similar to cashews and carrots. Whip up one in every of these whereas your morning espresso brews, and also you’ve created a scrumptious begin to your lengthy day forward. 

What you want:

For the lox:
3 carrots
3 cups coarse salt
½ teaspoon vinegar
2 teaspoons liquid smoke
1 teaspoon olive oil

For the cashew cream cheese:
2 cups cashews, soaked
4 tablespoons water
3 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon liquid smoke
1 tablespoon dietary yeast
5 ounces vegan yogurt
Salt and pepper

What you do:

1. Preheat oven to 400 levels. For the lox, with out peeling, wash and dry carrots, and place in casserole dish. Add a layer of salt thick sufficient to fully cowl the carrots. Roast in oven for 90 minutes.
2. As soon as carrots have completed roasting, take out of the oven and let cool. The warmth will create a salt shell across the carrots. With a picket spoon, fastidiously crack open the shell, and raise every carrot onto a reducing board, disregarding any extra salt. Fastidiously slice, lengthwise, into skinny, lox-like strips.
3. Place carrot strips in a tupperware, including vinegar, liquid smoke, and olive oil. Combine carrots with liquid components to coat absolutely. Place in fridge, and let marinate as much as three days.
4. For the cashew cream cheese, both soak cashews in a single day, or, to save lots of time, boil 4 cups water and let 2 cups cashews soak in boiled water for quarter-hour. Add soaked cashews to a high-speed blender, including water, lemon juice, apple cider vinegar, liquid smoke, dietary yeast, and non-dairy yogurt, and mix till clean. Add salt and pepper to style.
5. To serve, slice your favourite vegan bagel in half, slather all sides with cashew cream cheese, layer on vegan lox, and high with garnishes similar to with capers, pink onion, and recent dill.

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