NY Style Vegan Bagels and Lox Recipe features carrots and creamy cashew cheese that will give you all the feels of the real thing. Perfect for brunch!
This recipe is best made ahead allowing the carrots to cool completely. For best results, carrots should marinate for at least a day. Serve Lox and Cream cheese with your favorite toasted vegan bagel, capers, red onion, thinly sliced cucumber, heirloom tomatoes or with jams and fruits. Perfect for an easy brunch to set up buffet style or for breakfast for overnight guests.
Live in the Bay Area and don't feel like cooking? Order this dish ready-to-eat from Planted Table.
AuthorChef Lauren Mahlke
Chef Lauren's Tips
Make plenty of cashew cream cheese, because you will want more. It’s great as toppings on pizza, pasta, sandwiches and fruit.
Some of our favorite vegan bagels can be found at Trader Joes. Get creative with your bagel flavors.
In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
Preheat oven to 300°
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.
Remove from liquid and serve. Reserve liquid for another marinade. Great for tofu or tempeh.
In a powerful blender such as a Vitamix, mix all ingredients together until smooth on high powder adding water as needed to reach desire creamy texture.
Ingredients
Directions
In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
Preheat oven to 300°
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.
Remove from liquid and serve. Reserve liquid for another marinade. Great for tofu or tempeh.
In a powerful blender such as a Vitamix, mix all ingredients together until smooth on high powder adding water as needed to reach desire creamy texture.
Leave A Comment