This vegan carrot lox toast with herbed cheese is a delicious brunch or snack idea. It’s packed with smoky flavors from the carrot lox and paired with creamy herbed cheese.
This vegan carrot lox and herbed cheese pair well with crackers or rice cakes, and it can go on top of salads too!
Here is why you’ll love this vegan carrot lox toast with herbed cheese:
It’s easy to make. This recipe comes together in less than 15 minutes. You can prep your carrot lox and herbed cheese the night before and make this in no time for breakfast!
This recipe is also naturally gluten-free, nut-free and oil-free!
The carrot lox is packed with smoky flavors, it’s salty and very satisfying. The herbed cheese is creamy, with a punch from the herbs and balances the rich smoky taste of the lox.
How to make this vegan carrot lox with herbed cheese perfectly :
I highly recommend making the carrot lox and cream cheese the night before so they can develop a nice and deeper taste!
Vegan carrot lox:
- Start by making the brine, add all ingredients from the brine to a medium mixing bowl and whisk to combine.
- Prep your carrots by peeling long strips using a vegetable peeler or a mandoline. You want thin strips of carrots for the best results!
- Soak your carrot strips in the smoky brine, cover and place it in the fridge to rest for at least 4 hours.
Herbed cream cheese:
- To make the herbed cream cheese, drain your tofu from as much excess liquid as possible.
- Place in a blender along with garlic, nutritional yeast, salt and pepper, and process until smooth and creamy.
- Place your cream cheese in a container and fold-in your fresh herbs.
- Cover and place in the fridge for at least 4 hours.
You will need a sliced grain/seed bread or bagels.
- Toast your bread.
- Spread herbed cream cheese on your toast.
- Top with strips of carrots lox
- Garnish with arugula, capers, dill and/or pickled red onion.
- Devour!
This recipe is best enjoyed immediately, otherwise, your bread will lose its crisp texture.
Other breakfast/brunch recipes you might want to try:
- Apple cinnamon crisp breakfast muffins – Refined sugar-free
- Healthy overnight oat – 3 ingredients
- Raw vegan carrot lox
What you might need to make this vegan carrot lox with herbed cheese:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness
This vegan carrot lox toast with herbed cheese is a delicious brunch or snack idea. It’s packed with smoky flavors from the carrot lox and paired with creamy herbed cheese.
- 1 bloc extra firm silken tofu (12.3 oz - 350gr)
- 1 garlic clove
- 2 tbsp fresh chopped herbs ( chive, parsley, thyme)
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- pinch of sea salt
- pinch of pepper
- 4 medium-sized carrot
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp capers or pickle brine
- 1 tsp liquid smoke
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp brown rice miso
- 1 sheet of nori or shredded nori
- pinch of sea salt
- pinch of pepper
- sliced bread or bagels
- capers
- dill
- pickled red onion
- arugula
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Open your tofu and drain all the liquid by squeezing in a tofu press or over a strainer. It's okay if it crumbles a little, but you need the tofu to be as dry as possible.
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In a food processor, add all ingredients for the tofu cream cheese, leaving the herbs out and mix. Scrape down the sides of the bowl with a spatula and mix until smooth.
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Transfer the tofu cream cheese to a mixing bowl, add fresh herbs and mix with a spoon until incorporated. Taste test for seasonings, add more salt, pepper, lemon juice if needed. Cover and place in the fridge overnight (or at least 4 hours)
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Make the brine for the carrot lox. In a mixing bowl, add soy sauce, water, maple syrup, rice vinegar, capers brine, liquid smoke, garlic powder, smoked paprika, brown rice miso paste, a pinch of salt and pepper. Whisk until combined.
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Fold your nori sheet in 4 (or use sprinkled nori) and add it to the brine, mix with a spoon to combine and set aside.
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Using a vegetable peeler or a mandoline peel long strips of carrots. Soak your carrots strips into the brine. Cover and place in the fridge overnight (or at least 4 hours)
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Toast your choice of bread. Spread a generous amount of herbed cream cheese. Add strips of carrot lox and garnish with your topping of choice. Enjoy!
Check out my other plant-based recipes
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