Back in 2015, I created this carrot lox recipe. Since then, I’ve tweaked and made it tons of times. This vegan lox makes a great breakfast, brunch or a late-night bite! It won’t really fool anyone into thinking it’s actual salmon lox, and that’s not really the intent. It’s delicious on its own and a playful way to use carrots.
How to make carrot lox
This vegan lox recipe involves salt-baking, peeling and marinating the carrots. The baking and marinating involves almost no active time, but requires some patience. The peeling is a bit tedious, but once you get the hang of it, it goes quicker each time!
What is salt-baking?
I use “baking” here instead of “roasting” because roasting takes place at temps 400 degrees and above. Salt-baking is a technique that involves packing salt around ingredient (in this case, rinsed, whole, unpeeled carrots) completely with salt. They are then baked for an hour and a half in a 375-degree oven, which creates a hard shell around each carrot. The salt holds moisture in during the baking process which helps cook the carrots evenly and creates a firm yet tender texture.
Won’t the carrots get salty during the bake time?
No. Because the carrots are baked unpeeled, the salt does not actually penetrate through to the carrots. The salt is not a seasoning here … it’s more of a cooking vessel! Once the bake time is complete and the carrots have been removed from the salt, simply brush it away, then peel them. It’s a little bit tedious, but totally worth the effort to make the perfect salmon lox!
Marinating the carrot lox
Once the carrots are peeled and cut as thinly as possible, they go into a marinade for a few days. The marinade is made by whisking olive oil, liquid smoke and an acid (like apple cider vinegar or coconut vinegar). The acid gently cooks the carrot lox, while the liquid smoke infuses it with a smoky flavor and the olive oil adds to its silky texture.
Recipes that use carrot loxPrint
Vegan lox … serve with cashew cream cheese on toasted bagels with capers, mandolined red onion and fresh dill This carrot lox is easy to make and super versatile!
- 2 cups coarse sea salt, plus more if needed
- 3 large or 5 medium-sized carrots (do not peel them)
- 1 TB olive oil*
- 2 teaspoons liquid smoke
- 1/2 teaspoon coconut vinegar (or sub with apple cider vinegar)
- Preheat oven to 375.
- To slow roast the carrots, place one cup of coarse sea salt into a glass pyrex that offers just enough room to accommodate the length and width of the carrots so you can keep them whole. Rinse the unpeeled carrots and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the pyrex. Pour about another whole cup of salt evenly over the tops, adding a bit more as needed to ensure they are fully covered in salt.
- Place into the oven to roast, uncovered, for an hour and a half.
- Once done, tip the pyrex over onto a baking sheet and allow the carrots to cool just enough that you can handle them. Crack away and brush off any salt, then peel away the skin. It’s fine if there is still some skin left on the carrot. Then, using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips. Place into a clean glass container.
- To marinate the carrots, whisk together the olive oil, liquid smoke and coconut vinegar. (If you have a little more or little less than 1 1/2 cups carrot, just add a little more or less of the liquid components as needed.)
- Drizzle over the warm carrots and toss well to coat. At this point, the flavor will not taste very “lox like”—they will need to be placed in the refrigerator for at least two days to allow the flavor to deepen and mellow, and for the carrots to get really soft and silky.
- *If the carrots start to look dry during marinating time, add an additional tablespoon of olive oil and give it a good stir. (You want the carrots to look soft and slightly shiny throughout the marinating time.)
- When ready to serve, remove from the refrigerator and allow the carrots to come to room temperature, then serve with toasted bagels, capers, vegan cream cheese, red onion and fresh sprigs of dill as desired.
Make your own cultured cashew cheese!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
Keywords: vegan lox, carrot lox