This vegan carrot lox toast with herbed cheese is a delicious brunch or snack idea. It’s packed with smoky flavors from the carrot lox and paired with creamy herbed cheese. This vegan carrot lox and herbed cheese pair well with crackers or rice cakes, and it can go on top of salads too!

Vegan Carrot Lox Toast with Herbed Cheese [Vegan]





For the Herbed Cheese:

  • 1 block extra firm silken tofu (12.3 ounces )
  • 1 garlic clove
  • 2 tbsp fresh chopped herbs ( chive, parsley, thyme)
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • pinch of sea salt
  • pinch of pepper

For the Carrot Lox:

  • 4 medium-sized carrots
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon capers or pickle brine
  • 1 teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon brown rice miso
  • 1 sheet of nori or shredded nori
  • pinch of sea salt
  • pinch of pepper
  • sliced bread or bagels

Garnishes (optional):

  • capers
  • dill
  • pickled red onion
  • arugula


For the Herbed Cream Cheese:

  1. Open your tofu and drain all the liquid by squeezing in a tofu press or over a strainer. It's okay if it crumbles a little, but you need the tofu to be as dry as possible.
  2. In a food processor, add all ingredients for the tofu cream cheese, leaving the herbs out and mix.
  3. Scrape down the sides of the bowl with a spatula and mix until smooth.
  4. Transfer the tofu cream cheese to a mixing bowl, add fresh herbs and mix with a spoon until incorporated. Taste test for seasonings, add more salt, pepper, lemon juice if needed.
  5. Cover and place in the fridge overnight (or at least 4 hours).

For the Carrot Lox:

  1. Make the brine for the carrot lox. In a mixing bowl, add soy sauce, water, maple syrup, rice vinegar, capers brine, liquid smoke, garlic powder, smoked paprika, brown rice miso paste, a pinch of salt and pepper. Whisk until combined.
  2. Fold your nori sheet in 4 (or use sprinkled nori) and add it to the brine, mix with a spoon to combine and set aside.
  3. Using a vegetable peeler or a mandoline peel long strips of carrots. Soak your carrots strips into the brine. Cover and place in the fridge overnight (or at least 4 hours).

To make the Toasts:

  1. Toast your choice of bread. Spread a generous amount of herbed cream cheese. Add strips of carrot lox and garnish with your topping of choice. Enjoy!