There was nothing like lox, until we tried carrot lox. According to Food 52 and several of our blogging friends, it might even be (gasp!) better than the actual thing. Pair it with some nut-based cream cheese, fresh dill and a vegan bagel, and you’ll be hooked. This year, we’re expecting lots of creativity in the world of vegan meat and fish, and there’s no better place to start than carrot “lox.”
Vegetable-based lox is prepared with careful attention to flavor and texture: you can slow roast whole carrots in a bed of salt, or slice them thinly, marinate, and roast. If you’d prefer tomatoes, try marinating them in kelp, liquid smoke and soy sauce (a la Carrots and Flowers, below). When you’re a vegan, or a simply a vegetable-lover like me, few things feel as triumphant as spinning a whole vegetable into something that meat-eaters will envy.
DIY vegan cream cheese is just as essential, and super easy. Most recipes are cashew or coconut-milk based, so they’re paleo and potentially nut-free. Just remember to plan ahead a few days so that you can soak your cashews or chill the coconut milk. Jazz it up with fresh dill, garlic, or even some fresh horseradish.