Vegan Smoked Salmon and Cream Cheese Bagels, Vegan Lox - Vlox!

Updated: Jun 16, 2020

This is a lovely fresh vegan take on my old favourite, smoked salmon and cream cheese bagels! Just putting it out there, picking up a piece of "salmon" on its own and eating it, you will not be fooled, trying to run this passed an omni and telling them it's the real deal is not going to work, but the whole shabbang together works really well and comes a very easy, inexpensive, easy on the eye, lox replacement!

The salmon is made from carrot....there, I've said it! But with the salty marinade of capers and seaweed this really does play the leading part in this deception well! You can use dried seaweed sheets finely cut or shredded, or I found these seaweed flakes in Morrisons with the herbs which are inexpensive and easy to use

The cream cheese is a really easy, standard go to cream cheese recipe.I always buy a big bag of cashews from the Asian shop - so much cheaper, the yogurt I use is Alpro, the unsweetened is best.

It is best to make the "salmon" the day before you intend to use it as that gives it chance to soften and marinade properly

This recipe gives enough of the salmon and cream cheese for 4 bagels


2 medium carrots

1tsp roughly chopped capers

1tsp caper brine

1tsp liquid smoke

1tbsp lemon juice

3/4tsp sea salt

3/4 tbsp seaweed flakes or very finely chopped or shredded dried seaweed sheets

1 tbsp olive oil

1 tsp maple syrup

generous grind of fresh black pepper

200g cashew nuts, soaked in hot water overnight

40ml unsweetened soy yogurt

1 1/2 tbsps white wine vinegar

1/2 tsp salt


Peel and very thinly slice the carrots lengthways. I find a wide vegetable peeler does the job perfectly. Put the carrots in a pan and boil for 10 minutes - they should be soft and flexible, but not cooked to mush. Drain and leave to cool

In a bowl, mix the rest of the salmon ingredients. Add the cooked carrots and use your fingers to well coat them with the marinade. Cover and leave in the fridge for 24hrs

Drain the cashews and put into a blender with the rest of the cream cheese ingredients. Blitz until smooth and creamy, this may take some time as you will need to keep teasing the mix back down into the blades. Put into a tub and refrigerate for 2 hours before using

Assemble your bagels and enjoy!


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