You should not miss this best ever loaded carrot, lox and cream cheese recipe.
Piled onto bagels with all the classic fixings, it’s just as good as the real thing. This carrot lox is very savory, loaded with irresistible flavor.
This recipe uses carrots, liquid smoke, soy sauce, dulse flakes (or nori snacks), vegan mayonnaise, vegan horseradish, bagels, vegan cream cheese, red onion, capers, and fresh dill.
Try this carrot lox recipe. It is easy, it’s fun, and it’s really darn delicious. This is the perfect bagels for you and for your family.
The combination of the ingredients used to make the bagel is really tasty. It is packed with flavors. Whether you are vegan, vegetarian, someone who wants to cut down fish intake, or just simply want to try something new, why not try this tasty smoky carrot lox and cream cheese and bagels?
It makes a perfect brunch for you and for your love ones. The veggie version of smoked salmon carrot lox is as intriguing as it is delicious. Even lovers of the classic smoked salmon and cream cheese bagel will agree when they try this vegan variation.
You will love the idea of creating a vibrant veggie version of traditional lox, but would it really work?
Then try this recipe to find out 🙂
Carrot Lox & Cream Cheez Bagels
- 5 pieces Carrots
- 1 teaspoon Liquid Smoke
- 2 tablespoons Soy Sauce
- 1 teaspoon Dulse Flakes (or nori snacks)
- 3 tablespoons Vegan Mayonnaise
- 1 tablespoons Vegan Horseradish
- 1 piece Bagels
- 1 piece Vegan Cream Cheese
- 1 piece Red Onion sliced
- 1 piece Capers
- 1 piece Fresh Dill chopped
- Wash and peel carrots into strips. Combine liquid smoke, soy sauce and Dulse flakes then toss with carrot strips. Refrigerate 1 hour.
- Preheat oven to 350°F. Bake carrot strips on a parchment paper lined baking sheet for 15 to 20 minutes. Let cool.
- Mix together vegan mayonnaise and vegan horseradish.
- Assemble by spreading vegan cream cheese on toasted (or plain if preferred) bagel halves. Layer with carrot lox then drizzle with horseradish sauce. Top with red onion rings and capers, then sprinkle with chopped dill.