September 25, 2021
From Vegnews

The vegan carrot lox and herbed cheese in this recipe from the One Green Planet cookbook pair well with crackers or rice cakes, and can go on top of salads too. 

What you need:

For the herbed cheese:
1 block extra-firm silken tofu, pressed
1 garlic clove
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh chopped herbs (such as chive, parsley, thyme)

For the carrot lox:
½ cup soy sauce
½ cup water
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon capers
1 teaspoon liquid smoke
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon brown rice miso
¼ teaspoon salt
¼ teaspoon black pepper
1 sheet nori 
4 medium carrots, washed and scrubbed
4 slices of bread, toasted

For garnish:
1 tablespoon capers
1 tablespoon chopped fresh dill
2 tablespoons pickled red onion
¼ cup arugula

What you do:

  1. For the herbed cheese, into a food processor, add tofu, garlic, lemon juice, nutritional yeast, garlic powder, salt, and pepper. Scrape down sides of bowl with a spatula and mix until smooth.
  2. Transfer to a mixing bowl, add herbs and mix with a spoon. Cover and place in refrigerator overnight, or for at least 4 hours.
  3. For the carrot lox, into a mixing bowl, add soy sauce, water, maple syrup, rice vinegar, capers, liquid smoke, garlic powder, paprika, miso, salt, and pepper. Whisk until combined.
  4. Fold nori sheet in 4 and add to brine. Mix with a spoon to combine and set aside.
  5. Using a vegetable peeler, peel long strips of carrots and place in brine. Cover and place in refrigerator overnight, or for at least 4 hours.
  6. To assemble, on toast, spread a generous amount of herbed cream cheese. Add strips of carrot lox and garnish with capers, dill, pickled onions, and arugula.

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