Carrot "Lox" & Bagels by @maxlamanna

15 min
Medium

1 serving

🥕

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

🧂

Salt

💧

Water

🥯

400 g

Bagels

🫙

18 g

Capers

🧅

60 g

Pickled Red Onion

🌿

8 g

Dill

Preparation Steps

  1. 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

  2. Step 2/12

    Peel the carrots lengthwise into long, thin ribbons using a vegetable peeler.

    carrots
    🥕vegetable peeler
    🪵cutting board

  3. Step 3/12

    Place the carrot ribbons in a heatproof mixing bowl and cover them with boiling water.

    carrots
    water
    🥣mixing bowl

  4. Step 4/12

    Rest the carrot ribbons for 3 to 5 minutes, until flexible and lightly softened.

    carrots
    water
    🥣mixing bowl

  5. Step 5/12

    Drain the softened carrot ribbons well, then return them to a clean mixing bowl.

    carrots
    🫗colander
    🥣mixing bowl

  6. 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

  7. 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

  8. Step 8/12

    Marinate the carrot lox in the refrigerator for 60 minutes; for deeper flavor, marinate overnight.

    carrots
    🥣mixing bowl

  9. Step 9/12

    Blend the drained cashews with plant-based yogurt, apple cider vinegar, salt, and water until completely smooth.

    raw cashews
    plain plant-based yogurt
    apple cider vinegar
    salt
    water
    🥄measuring spoons
    🥄spatula

  10. Step 10/12

    Add a little more water if needed and blend again until the cashew cream cheese is thick and spreadable.

    water
    🥄spatula

  11. 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 yogurt
    apple cider vinegar
    🔪knife
    🪵cutting board
    🥄spatula

  12. 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

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, 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

Overall

15 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

Type Of Dish

Breakfast, Brunch, Light meal, Snack

Occasions

Weekend brunch, Breakfast, Lunch, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Modern vegan, North American, Jewish-inspired

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)