In my search for inspiration back through my camera roll, I stumbled upon my first intentionally vegan “mock meat” creation – this VEGAN SMOKED SALMON a.k.a “carrot lox”! It brought back so many memories of when I first went vegan. Trust me, the texture and flavour of this completely mimics real smoked salmon 👌🏼
I realised that I never shared the recipe for this back when I made it so here it is for anyone who is adventurous enough 😉
VEGAN SMOKED SALMON & CREAM CHEESE
Vegan smoked salmon:
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2 x large carrots (with skin)
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1 teaspoon liquid smoke
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1/4 teaspoon apple cider vinegar
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1 tablespoon olive oil
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1 1/2 cups sea salt
Cashew cream cheese:
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1/2 cup cashew butter
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1 tablespoon water
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1/2 tablespoon lemon juice
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1/2 tsp salt
METHOD:
1. Preheat the oven to 175 degrees celsius
2. Place half the sea salt in a oven-safe dish that is big enough to accommodate the length of the carrots. Rinse the carrots, keep them wet and lay the carrots down on the bed of salt. Cover the carrots with the rest of that salt, ensuring they are fully covered.
3. Bake the carrots in the oven for 75 minutes.
4. Remove from the oven and allow to cool slightly before breaking away the salt crust from the carrots.
5. Use a peeler or sharp knife to slice the carrot into thin slices.
6. Make the marinade by mixing together the liquid smoke, apple cider vinegar and olive oil
7. Gently toss the carrot slices in the marinade and store in an airtight container in the fridge for 2 days to let the flavour deepen.
8. Serve after 2 days. I served mine on toasted sourdough, cucumber & cashew cream cheese made by blending together the cream cheese ingredients until smooth.
ENJOY! let me know if you try it! ✌🏼