Updated: Jun 13, 2022
Great alternative to traditional lox. Thinly sliced carrots, marinated in spices, layered over a raw, brazil nut cheese, topped with avocado, onions and/or capers over a bagel, cracker, toast of cucumber.
5 large carrots
3 tbsps coconut aminos/tamari
2 tbsps olive oil
2 tbsps lemon juice
4 tsps smoke paprika
2 tsps garlic powder
2 tsps maple syrup
Dash cayenne pepper
Pepper to taste
Brazil Nut Cream Cheese Ingredients
1 ½ cup soaked Brazil nuts
½ cup (or less) milk of choice
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp onion powder
2 tbsps. nutritional yeast (optional, for cheesy flavor)
Salt to taste
Carrot peeler or cheese grater
For cheese: Soak Brazil nuts for 4+ hours. (You may want to prepare these the night before).
Drain brazil nuts and process in a food processor with all ingredients and 1/4 cup of milk to begin. Process until smooth, slowly add more milk until desired consistency is achieved.
For "lox": Use carrot peeler to thinly slice carrots.
(For raw "lox", skip this step or add in dehydrator). Preheat over to 350 degrees Fahrenheit. Line baking sheet with parchment paper. Toss carrots in salt and place them on a baking sheet and bake for about 10 mins or until soft, turning occasionally.
After about 5-10 mins, remove from oven an allow them to cool.
Combine coconut aminos/tamari, olive oil, lemon juice, smoked paprika, garlic powder, cayenne pepper, maple syrup and black pepper in a medium sized bowl. Whisk and add in sliced carrots.
Combine thoroughly, cover and set aside. The longer you let it sit, the better. Soaking the carrots will allow the carrots to absorb more of the flavor. However, you can enjoy it as is.
To prepare: spread Brazil nut cream cheese on base of choice (bagel, cracker, cucumber, etc.), then fork on desired amount of "lox" and top with your favorite toppings.
** Excess "lox" and Brazil nut cream cheese can be store in refrigerator to maintain freshness for up to 5 days.