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Vegan Carrot Lox Toast with Herbed Cheese
Prep Time
15 mins
Resting time
4 hrs
 

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.

Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: Plant-based, Vegan
Keyword: easy, gluten-free, healthy, meal prep, nut-free
Servings: 4
Author: Loubna
Ingredients
For the 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
For the carrot lox
  • 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
Garnishes (optional)
  • capers
  • dill
  • pickled red onion
  • arugula
Instructions
Herbed cream cheese
  1. 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.

  2. 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.

  3. 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)

Carrot lox
  1. 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.

  2. 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.

  3. 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)

to make the toasts
  1. 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!