Vegan Smoked Carrot Lox
Smoky, tangy, and full of umami!
This Vegan Carrot Lox is a delicious plant-based twist on smoked salmon—fresh, creamy, and packed with flavour. Perfect for brunch, Easter spreads, or as a light appetiser. Even better? It’s a make-ahead dream, with the flavours deepening beautifully after a couple of days in the fridge.
Prep
10 mins
Cook
1:20 h
Marinate
overnight
Total
1-2 days
Serves
6 ppl
Ingredients:
- 4 Carrots medium
- 2 Tbsp Salt
- Rye bread or any bread/toast of your choice
Marinate:
1½ Tbsp extra virgin olive oil
1 Tbsp chopped fresh dill
1 Tbsp caper brine
1 tsp Dijon mustard
1 tsp freshly ground black pepper
¼ tsp liquid smoke
½ tsp umeboshi paste (optional)
¼ tsp smoked salt
Toppings:
- 2-4 Tbsp of Capers
- 1 Tbsp of fresh Dill
- 1 cup of vegan Cream cheese
About this recipe:
When I went vegan, I didn’t miss much—but fish was the hardest to let go. Growing up in Portugal, seafood was a big part of my life. While I don’t miss eating animals, I still love ocean-inspired flavours like seaweed. This Vegan Carrot Lox really hits the spot—and it always surprises people! I recently served it as a starter for friends, and they said they could’ve eaten it all night—no main needed.
- Roasting the carrots covered in salt for 1.5 hours is key—it draws out moisture and gives them a silky, firm texture. Just rinse off the salt after roasting.
- I’m only using ¼ tsp of smoked salt here, just enough to add an extra smoky layer. The capers and brine bring plenty of saltiness on their own.
- Use any vegan cream cheese you love, or try my homemade version—it’s super simple and just needs to be made a couple of days ahead.
- While you can make this on the same day, it’s even better after marinating for 1–2 days. It keeps beautifully, so make a batch and enjoy the leftovers later!
Instructions step by step:
Step 1 – Roast the Carrots
Preheat your oven to 180°C (fan). Wash the carrots thoroughly and pat them dry. Place them in an oven-safe dish and cover generously with salt—don’t worry, you’ll rinse it off later! The salt helps draw out moisture and keeps the carrots from going mushy. Cover the dish with a lid or foil and roast for 1.5 hours.
Step 2 – Make the Marinade
In a container large enough to hold the carrots later, mix all the marinade ingredients. Make sure the mustard and umeboshi paste are fully blended in. This mix is full of umami, tang, and smoky depth—so you want it well combined!
Step 3 – Slice the Carrots
Let the roasted carrots cool until they’re easy to handle. Brush off the excess salt or give them a quick rinse under running water. Then, using a sharp knife, slice the carrots as thinly as possible on an angle to mimic smoked salmon slices.
Step 4 – Marinate the Carrots
Place the thin carrot slices into the marinade and gently stir to coat every piece. Cover and refrigerate overnight—or even better, for 2 days. The longer they marinate, the deeper the flavour.
Step 5 – Toast the Bread
Slice your rye bread (or use your favourite toast) and spread a generous layer of vegan cream cheese on each piece.
Step 6 – Assemble and Top
Top with a few slices of your marinated carrot lox—about 2 per toast works nicely. Garnish with capers and fresh dill. Serve immediately and enjoy!
About these Ingredients:
Carrots: The star of this vegan lox, carrots bring natural sweetness, vibrant colour, and a tender texture. Once roasted and marinated, they soak up smoky, tangy, and umami-rich flavours, mimicking the look and feel of smoked salmon for a perfect plant-based twist.
Rye Bread: I love using my homemade sourdough rye for this—it’s sturdy, tangy, and pairs beautifully with the smoky carrot lox. But feel free to use any bread or toast you enjoy!
Capers & Caper Brine: Capers add a sharp, tangy kick that cuts through the smokiness and lifts the whole dish. They’re small but mighty—I’d definitely miss them if they weren’t there! The brine is just as important, adding extra depth to the marinade.
Dijon Mustard: Dijon adds a gentle tang and creamy texture that ties the marinade together beautifully without overpowering the other flavours. If needed, you can substitute with wholegrain mustard for a milder, textured twist. Avoid stronger varieties like English or yellow mustard, as they can dominate the dish’s delicate balance.
Dill: Adds a fresh, bright, and slightly tangy flavor that balances the smokiness of the carrots. It cuts through the richness of the cream cheese and enhances the overall flavour. A classic pairing with smoky notes, dill really elevates this vegan lox.
Liquid Smoke: This ingredient is key to capturing that classic smoky flavour you’d expect from traditional lox. Just a small amount goes a long way in giving the carrots that savoury, “just-smoked” aroma. It adds depth and complexity without the need for actual smoking. If you don’t have liquid smoke, you can try smoked paprika for a different (but still delicious) smoky twist—it won’t be quite the same, but it’ll still add that lovely warm flavour.
Umeboshi Paste: Made from pickled Japanese plums, adds a tangy, salty, and slightly fruity kick that beautifully enhances the “seafood-like” flavour of carrot lox. It deepens the umami notes and brings a subtle complexity that makes this dish shine—even in small amounts.
If you can’t find umeboshi paste, try using a little extra caper brine, a splash of lemon juice with a pinch of salt, or a small amount of ground nori sheets for a gentle ocean-like flavour that complements the smokiness.
Smoked Salt: adds an extra layer of smokiness to the dish, enhancing the “smoked” flavor of the carrot lox. It’s a great way to intensify the depth of the recipe, making the flavors even more rich and savory. The slight saltiness and complex smokiness elevate the entire dish, giving it that authentic “smoked” essence without the need for actual smoking.
Substitution: If you can’t find smoked salt, you can use regular salt and a small pinch of smoked paprika to mimic the flavor, though it won’t have quite the same depth.
More Tasty Ideas for You
Vegan Smoked Carrot Lox
Equipment
- 1 Oven Dish
- 1 glass container with lid
Ingredients
- 4 Carrots medium
- 2 Tbsp Salt
- 1/2 Rye bread or any bread/toast of your choice
Marinate:
- 1½ Tbsp extra virgin olive oil
- 1 Tbsp chopped fresh dill
- 1 Tbsp caper brine
- 1 tsp Dijon mustard
- 1 tsp freshly ground black pepper
- ¼ tsp liquid smoke
- ½ tsp umeboshi paste optional
- ¼ tsp smoked salt
Toppings:
- 2-4 Tbsp of Capers
- 1 Tbsp of fresh Dill
- 1 cup of vegan Cream cheese
Instructions
- Roast the CarrotsPreheat your oven to 180°C (fan). Wash the carrots thoroughly and pat them dry. Place them in an oven-safe dish and cover generously with salt—don’t worry, you’ll rinse it off later! The salt helps draw out moisture and keeps the carrots from going mushy. Cover the dish with a lid or foil and roast for 1.5 hours.
- Make the MarinadeIn a container large enough to hold the carrots later, mix all the marinade ingredients. Make sure the mustard and umeboshi paste are fully blended in. This mix is full of umami, tang, and smoky depth—so you want it well combined!
- Slice the CarrotsLet the roasted carrots cool until they’re easy to handle. Brush off the excess salt or give them a quick rinse under running water. Then, using a sharp knife, slice the carrots as thinly as possible on an angle to mimic smoked salmon slices.
- Marinate the CarrotsPlace the thin carrot slices into the marinade and gently stir to coat every piece. Cover and refrigerate overnight—or even better, for 2 days. The longer they marinate, the deeper the flavour.
- Toast the BreadSlice your rye bread (or use your favourite toast) and spread a generous layer of vegan cream cheese on each piece.
- Assemble and TopTop with a few slices of your marinated carrot lox—about 2 per toast works nicely. Garnish with capers and fresh dill. Serve immediately and enjoy!
Notes
- It makes for 4-6 peoples as a starter.
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