Carrot "Lox" & Bagels by @maxlamanna

Name: Carrot "Lox" & Bagels
Prep time: 15 min
Cook time: 5 min
Total time: 75 min
Yield: 4 servings
Ingredients: 300 g Carrots peeled into ribbons; 30 ml Boiling Water to soak the carrot peels until soft; 30 ml Olive Oil for the marinade; 15 ml Rice Vinegar for the marinade; 5 ml Liquid Smoke for the marinade; 2 g Smoked Paprika for the marinade; 1.5 g Salt a pinch, for the marinade, for the cashew cream cheese; 0.5 g Black Pepper for the marinade; 150 g Cashews soaked, for the cream cheese; Yoghurt for the cashew cream cheese; 15 ml Apple Cider Vinegar for the cashew cream cheese; Water; 400 g Bagels to serve; 18 g Capers for topping; 60 g Pickled Red Onion for topping; 8 g Dill for topping

≈ 20 min

4 servings

🥕

300 g

Carrots

💧

30 ml

Boiling water

🫒

30 ml

Olive oil

🍚

15 ml

Rice vinegar

🍶

5 ml

Liquid smoke

🌶️

2 g

Smoked paprika

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🥜

150 g

Cashews

🥣

Yoghurt

🍎

15 ml

Apple cider vinegar

💧

Water

🥯

400 g

Bagels

🫒

18 g

Capers

🧅

60 g

Pickled red onion

🌿

8 g

Dill

Soak
- raw cashews
- water
Soak the raw cashews in water for at least 4 hours or overnight, then drain them thoroughly.
Peel
- carrots
- Pickled red onion
Peel the carrots lengthwise into long, thin ribbons using a vegetable peeler.
Place
- carrots
- water
Place the carrot ribbons in a heatproof mixing bowl and cover them with boiling water.
Rest
- carrots
- water
Rest the carrot ribbons for 3 to 5 minutes, until flexible and lightly softened.
Drain
- carrots
Drain the softened carrot ribbons well, then return them to a clean mixing bowl.
Add
- carrots
- olive oil
- rice vinegar
Add olive oil, rice vinegar, liquid smoke, smoked paprika, salt, and black pepper to the carrot ribbons.
Stir
- carrots
- olive oil
- rice vinegar
Stir the carrots until evenly coated in the marinade, then cover the bowl.
Marinate
- carrots
Marinate the carrot lox in the refrigerator for 60 minutes; for deeper flavor, marinate overnight.
Blend
- raw cashews
- plain plant-based yoghurt
- apple cider vinegar
Blend the drained cashews with plant-based yoghurt, apple cider vinegar, salt, and water until completely smooth.
Add
- water
Add a little more water if needed and blend again until the cashew cream cheese is thick and spreadable.
Slice
- plain bagels
- raw cashews
- plain plant-based yoghurt
Slice each plain bagel in half and spread the cashew cream cheese over the cut sides.
Top
- carrots
- capers
- pickled red onion
Top the bagels with carrot lox, capers, pickled red onion, and fresh dill before serving.

Carrot "Lox" & Bagels by @maxlamanna

≈ 20 min

4 servings

🥕

300 g

Carrots

💧

30 ml

Boiling water

🫒

30 ml

Olive oil

🍚

15 ml

Rice vinegar

🍶

5 ml

Liquid smoke

🌶️

2 g

Smoked paprika

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🥜

150 g

Cashews

🥣

Yoghurt

🍎

15 ml

Apple cider vinegar

💧

Water

🥯

400 g

Bagels

🫒

18 g

Capers

🧅

60 g

Pickled red onion

🌿

8 g

Dill

Preparation Steps

Step 1/12
Soak the raw cashews in water for at least 4 hours or overnight, then drain them thoroughly.
🥜raw cashews
💧water
🥣mixing bowl
🧺colander
Step 2/12
Peel the carrots lengthwise into long, thin ribbons using a vegetable peeler.
🥕carrots
🔪vegetable peeler
🪵cutting board
Step 3/12
Place the carrot ribbons in a heatproof mixing bowl and cover them with boiling water.
🥕carrots
💧water
🥣mixing bowl
Step 4/12
Rest the carrot ribbons for 3 to 5 minutes, until flexible and lightly softened.
🥕carrots
💧water
🥣mixing bowl
Step 5/12
Drain the softened carrot ribbons well, then return them to a clean mixing bowl.
🥕carrots
🧺colander
🥣mixing bowl
Step 6/12
Add olive oil, rice vinegar, liquid smoke, smoked paprika, salt, and black pepper to the carrot ribbons.
🥕carrots
🫒olive oil
🍚rice vinegar
🍶liquid smoke
🌶️smoked paprika
🧂salt
⚫black pepper
🥣mixing bowl
🥄measuring spoons
Step 7/12
Stir the carrots until evenly coated in the marinade, then cover the bowl.
🥕carrots
🫒olive oil
🍚rice vinegar
🍶liquid smoke
🌶️smoked paprika
🧂salt
⚫black pepper
🥣mixing bowl
🥄spatula
Step 8/12
Marinate the carrot lox in the refrigerator for 60 minutes; for deeper flavor, marinate overnight.
🥕carrots
🥣mixing bowl
Step 9/12
Blend the drained cashews with plant-based yoghurt, apple cider vinegar, salt, and water until completely smooth.
🥜raw cashews
🥣plain plant-based yoghurt
🍎apple cider vinegar
🧂salt
💧water
🥄measuring spoons
🥄spatula
Step 10/12
Add a little more water if needed and blend again until the cashew cream cheese is thick and spreadable.
💧water
🥄spatula
Step 11/12
Slice each plain bagel in half and spread the cashew cream cheese over the cut sides.
🥯plain bagels
🥜raw cashews
🥣plain plant-based yoghurt
🍎apple cider vinegar
🔪knife
🪵cutting board
🥄spatula
Step 12/12
Top the bagels with carrot lox, capers, pickled red onion, and fresh dill before serving.
🥕carrots
🫒capers
🧅pickled red onion
🌿fresh dill
🥄spatula

Composition

Ingredients

Types

Vegetables, Oils, Condiments, Spices, Seasonings

Ingredients

Carrots, Boiling water, Olive oil, Rice vinegar, Liquid smoke, Smoked paprika, Salt, Black pepper, Cashews, Yoghurt, Apple cider vinegar, Water, Bagels, Capers, Pickled red onion, Dill

Notes

Carrots (peeled into ribbons), Boiling water (to soak the carrot peels until soft), Olive oil (for the marinade), Rice vinegar (for the marinade), Liquid smoke (for the marinade), Smoked paprika (for the marinade), Salt (a pinch, for the marinade, for the cashew cream cheese), Black pepper (for the marinade), Cashews (soaked, for the cream cheese), Yoghurt (for the cashew cream cheese), Apple cider vinegar (for the cashew cream cheese), Bagels (to serve), Capers (for topping), Pickled red onion (for topping), Dill (for topping)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

490 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 66g, Dietary fiber: 8g, Total fat: 21g, Saturated fat: 4g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 4.1mg, Potassium: 510mg, Sodium: 760mg

Vitamins

Vitamin A: 780µg RAE, Vitamin C: 7mg, Vitamin K: 23µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

vegetable peeler, mixing bowl, colander, kettle, blender, measuring spoons, spatula, knife, cutting board

Appliances

Blender, Kettle

Type

Type Of Dish

Main Course, Snack, Breakfast

Occasions

Weekend brunch, Breakfast, Lunch, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Jewish

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Chewy, Smooth

Flavors

Smoky, Tangy, Salty, Savory, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cashew cream cheese out longer than 2 hours), fridge : 4 days (Store carrot lox and cashew cream cheese separately,Use airtight containers,Assemble bagels immediately before eating), freezer : 30 days (Freeze cashew cream cheese in an airtight container,Carrot lox texture may soften after freezing,Freeze bagels separately)

300 g

Carrots

30 ml

Boiling water

30 ml

Olive oil

15 ml

Rice vinegar

5 ml

Liquid smoke

2 g

Smoked paprika

1.5 g

Salt

0.5 g

Black pepper

150 g

Cashews

Yoghurt

15 ml

Apple cider vinegar

Water

400 g

Bagels

18 g

Capers

60 g

Pickled red onion

8 g

Dill

300 g

Carrots

30 ml

Boiling water

30 ml

Olive oil

15 ml

Rice vinegar

5 ml

Liquid smoke

2 g

Smoked paprika

1.5 g

Salt

0.5 g

Black pepper

150 g

Cashews

Yoghurt

15 ml

Apple cider vinegar

Water

400 g

Bagels

18 g

Capers

60 g

Pickled red onion

8 g

Dill

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12

Step 10/12

Step 11/12

Step 12/12

Composition

Preparation

Type

Origin

Various