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Vegan Lox & Cream Cheese

Carrot Lox


4 carrots, pealed and cleaned 1 Tbsp. soy sauce or tamari 1 tsp. Dulse flakes or other seaweed flakes 1/2- 3/4 tsp. liquid smoke Juice from 1/2 a lemon


1. Preheat the oven to 400 degrees F.  

2. Slice the carrots into long, thin strips using a carrot peeler.  In a small bowl, mix together soy sauce, Dulse flakes and liquid smoke.  

3. Line a shallow oven proof pan (like a pie dish) with aluminum foil.  Place the carrots onto the aluminum foil and drizzle with the soy sauce mixture.  Toss the carrot strips with the marinade and then fold the aluminum foil up around the carrots into a pouch.

4. Bake the carrot lox at 400 degrees F for 15 minutes.  Remove from the oven and allow it to cool completely.  You can put them in the fridge to speed up the process.  Just before serving squeeze the lemon juice all over the carrot lox and toss to coat.

Assemble your Lox & Cream Cheese Platter


Fresh Bagels Fauxmagerie Zengarry Zesty Dill Cashew Spread Sliced cucumber Capers Lemon wedges Thinly sliced red onion rounds Fresh dill sprigs Avocado (if desired)

Arrange all the ingredients onto a decorative platter and serve!

Let your guests assemble the perfect bagel combination with all their favourite toppings.


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