A vegan chef’s answer to lox and cream cheese: marinated, smoked carrot, perfect piled on top of my plain or garlic cream cheese, made in collaboration with the wonderful Yoso. Both are available at my Public Kitchen (as long as not sold out). The cream cheese is also available in plain and garlic at healthy retailers across Canada! PLUS, I serve this on toast on my Weekend brunch menu. Because so many have asked for my signature vegan carrot lox recipe, I’m happy to share it with you below.
Enjoy in good health!
Makes 3 cups, 12 portions, ¼ cup per portion
1/ In a food processor fitted with a metal blade, process carrots until broken down into a paste, transfer to deep mixing bowl.
2/ Add lemon juice, olive oil, parsley, red onion, salt and liquid smoke and mix until all ingredients are well combined, serve immediately or cover and refrigerate for up to 5 days
Tip: Substitute the chopped carrots in this recipe with an equal amount of carrot pulp!