New York Style Bagels With Vegan Carrot Lox & Cashew Cream Cheese

New York Style Bagels With Vegan Carrot Lox & Cashew Cream Cheese

I recently attended the Compassion In Action conference—a phenomenal event in Oakland with inspirational speakers and a room packed full of compassionate attendees who are working to make the world a kinder place. The event was catered by a new all-vegan meal delivery duo in Oakland called Planted Table. They served up vegan bagels with carrot lox and cashew cream cheese that were to die for

I loaded up my plate and took about a trillion photos (because if it doesn’t go up on Instagram, did it really happen?) before devouring every last crumb. Before the event was even over I sent a message out to my new friends at Planted Table—co-founders Megan Scott and Chef Lauren Mahlke—asking if they’d like to share their amazing recipe on World of Vegan. To my gleeful surprise, they said yes! So here it is, my friends. The most incredible carrot lox recipe with homemade cashew cream cheese. 

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Vegan Carrot Lox

  • Author: Chef Lauren Mahlke of Planted Table Meals
  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 day 95 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Countertop, Oven
  • Cuisine: Jewish
  • Diet: Vegan

Description

No fish need to be disturbed for this carrot lox! It’s perfect atop bagels with vegan schmear (that’s cream-cheese for the goyim out there). Garnish with tomato, thinly sliced onion, cucumbers, and capers, and you’ve got a bagel your bubbe would approve of. Mazel tov!


Ingredients

Scale
  • 1 pound of carrots, thinly sliced
  • ¼ cup of soy sauce or tamari
  • 1 tablespoon of liquid smoke
  • ¼ cup of maple syrup
  • 2 tablespoons of fresh or dried dill
  • 2 tablespoons of nori flakes
  • ¼ cup of lemon juice and zest of lemon

Instructions

  1. In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
  2. Preheat oven to 300*
  3. In a roasting pan with at least 2 inch sides, place carrots and marinade in pan and roast for 90 minutes until carrots are smooth and cooked through.
  4. Remove from liquid and serve. Reserve liquid for another marinade (it’s great for tofu or tempeh).

Notes

This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.

Keywords: bagel, breakfast, carrots, cream cheese, fish-free, lox, schmear

 

 

A post shared by WORLD OF VEGAN 🌱 (@vegan) on

These recipes are perfect for an easy buffet-style brunch or for breakfast for overnight guests (if you want to be the world’s greatest host). Growing up in a Jewish household, bagels with shmear and carrot lox was the norm for my family brunch occasions, so I’m particularly excited to whip this up next time my family is in town for a long weekend. They’re not all vegan, but I think they’ll be quite pleasantly surprised by what carrots can do in place of salmon.

Speaking of which, fun fact. Did you know the word “lox” comes from the Yiddish word for “salmon?” Okay, okay, I’m done with my spiel. Get in the kitchen and whip this up with chutzpah, you mentsh! 

About the Co-Founders of Planted Table

Megan Scott and Lauren Mahlke are two vegan sisters rooted in the SF Bay Area who want to help people transform their lives through the power of healing food. In wanting the healthiest diet for their families, they decided to take their health into their own hands and evaluate how the food they eat nourishes and empowers them every day. After transitioning to plant-based eating, their skin cleared up, they shed pounds, and they felt a new level of energy and wellness.

If you’re in the Oakland area, you can look forward to dining on Planted Table‘s chef-prepared, delicious, healthy, vegan meals that can be delivered to your home or office. They are the first zero-waste vegan meal delivery option out there, which is groundbreaking as most meal delivery services leave lots of plastic containers and packaging behind that end up in our landfills. Planted Table takes waste out of the equation by using reusable glass containers that they pick up at the end of each week, wash, and reuse. They’re awesome and ready to help you take the stress out of your family’s meal time.

Food photos by Michelle Cehn. Photo of Megan Scoot and Lauren Mahlke by UltraSpective Photography. Article edited by Amanda Meth. Recipe shared with permission from Planted Table. 

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7 Comments - Write a Comment

  1. Amanda · Edit

    I love carrots and these carrot lox on a bagel is such a fantastic way to enjoy them!

    Reply
  2. I was never a fan of fish or lox, but this vegan lox made from carrots? I’m ALL about it! So good! I can finally embrace my Jewish breakfast roots 🙂

    Reply
  3. Oh this is incredible! I grew up enjoying bagels and lox and never thought the lox could be veganized. Truly a game changer as this vegan lox is fantastic. Way to vastly improve Sunday brunch!!

    Reply
  4. Marie H. · Edit

    Though I’ve never tried non-vegan lox, I love this one! Bagels with plant-based cream cheese is one of my guilty pleasures and this recipe just takes it up a notch. Or two notches! This savory carrot lox not only looks lovely, but has the best flavor. You must give it a try!

    Reply
  5. Beatriz Buono-Core · Edit

    Carrots are so versatile! This recipe is so good bagels, my mouth is watering, and need to make it again 🙂

    Reply
  6. Andrea · Edit

    This is such an awesome recipe!! Would love to whip this up for breakfast!

    Reply
  7. Janaye · Edit

    Thats a super delicious looking lox bagel! Lox bagels used to be my favourite 🙂

    Reply

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