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Home » Appetizers » Carrot Lox Crackers

November 6, 2020

Carrot Lox Crackers

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These carrot lox crackers are perfect for any special occasion. Salt-baked carrots after marinating soften up to create a lox-like texture. Use a piping bag filled with vegan cream cheese. Garnish with minced red onion, capers and microgreens for an elegant feel. This is a perfect one-bite vegan appetizer! Thanks to Star Market for sponsoring this post!

A plate of carrot lox crackers on a plate, against a dark background. this Recipe

For the upcoming holidays, it will be just the two of us, socially distancing at home. I’m going to make it as festive as possible with food, movies, music and decorations. Connecting with friends and family online is a must. For food, this one-bite carrot lox cracker is first on my list. It’s easy to make, fun to assemble, gorgeous and delicious!

Ingredients for making a carrot lox appetizer.

Table of Contents

  • How to make this recipe: A step-by-step guide
  • About the Open Nature® and SignatureSELECT™ lines
  • Carrot Lox Crackers
    • Description
    • Ingredients
    • Instructions

How to make this recipe: A step-by-step guide

To make this appetizer, start with the right components. Carrot lox, vegan cream cheese (your choice), minced red onion, capers, microgreens or dill. Use Open Nature® water crackers and SignatureSELECT™ salt and pepper to season.

About the Open Nature® and SignatureSELECT™ lines

The Open Nature® and SignatureSELECT™ lines used in this recipe are available exclusively in Boston at Star Market stores. These include ACME Markets, Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, United Supermarkets and Carrs. Visit starmarket.com/exclusivebrands to shop online or find a store near you.

A measuring cup filled with salt being poured over carrots to make carrot lox.

Salt-baking carrots with no covering produces a firmer-textured lox that’s perfect for bagels. If you add foil over the top, you’ll get a softer texture, which is perfect for putting on crackers. I used SignatureSELECT™ Heavy Duty aluminum foil. It is perfect for sealing everything up!

A measuring cup filled with salt being poured over carrots to make carrot lox.

Step One: Cover the carrots completely with coarse salt. Cover with the heavy-duty aluminum foil. Bake according to these instructions for carrot lox.

A piping bag with vegan cream cheese, piping it on crackers to make a carrot lox appetizer.

Step Two: Allow the carrot lox to come to room temperature after it’s been baked and marinated. I like using a pastry bag for piping vegan cream cheese onto the crackers. You can add whatever tip you’d like for a measured amount.

A serving board with carrot lox crackers being assembled.

Step Three: Add minced onion and capers. Top with the carrot lox and finish with microgreens or fresh dill.

A wooden serving board with carrot lox crackers being assembled.

If you’d like to have these again over the next couple of days … no problem! The carrot lox keeps well for up to a week in the refrigerator.

A wooden serving board with carrot lox crackers being assembled.

Assemble, serve, devour!

A close-up shot of a carrot lox appetizer on a dark plate, against a dark background.
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A plate of carrot lox crackers on a plate, against a dark background.

Carrot Lox Crackers


  • Author: erin wysocarski
  • Total Time: 20 minutes
  • Yield: 30-40 crackers
  • Diet: Vegan
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Description

These carrot lox crackers are perfect for the holidays. Use a piping bag filled with vegan cream cheese, then top with salt-baked carrots and garnish with minced red onion, capers and microgreens for an elegant feel. This is a perfect one-bite vegan appetizer!


Ingredients

  • one recipe carrot lox, using Signature Select® heavy duty aluminum foil to cover during roasting time
  • Open Nature® Water Crackers
  • one container of vegan cream cheese, transferred to a piping bag with any tip of your choice
  • 1/4 cup minced or mandolined red onion
  • 1/4 cup capers
  • 1 cup microgreens or 1/4 cup fresh dill
  • Signature Select® salt and pepper set, to season

Instructions

  1. To prepare for assembly, remove the carrot lox from the refrigerator and allow to come to room temperature.
  2. Place the water crackers onto a serving tray. Pipe each with some of the vegan cream cheese, followed by the red onion, capers and carrot lox. Top with microgreens or dill, and season with the salt and pepper.
  3. Serve immediately, saving any of the leftover components in separate containers for serving later.
  • Prep Time: 20 minutes
  • Category: Appetizer
  • Method: Salt Baked, Marinated
  • Cuisine: Jewish

Keywords: vegan lox, carrot lox, carrot lox appetizer, carrot lox recipe

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

Two hands holding a plate of carrot lox crackers against a dark background.

Thank you to Star Market for sponsoring this post. I had the opportunity to work with a plant-based selection of Open Nature® and SignatureSELECT™ products from my local Star Market in Boston. Check out your local family of Albertsons stores to see what’s available in your area.

A top-down shot of carrot lox crackers appetizer on a wooden board with a box of water crackers next to it.

You may also like:

Gingerade Kombucha Caviar
Deep-Fried Vegan Cheese Sticks
Chickpea Panisse with Roasted Garlic Aioli
Dried and Fried Sriracha Chickpeas

Filed Under: Appetizers, Small Bites Tagged With: carrots

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Reader Interactions

Comments

  1. cristina says

    November 8, 2020 at 11:40 am

    Hi! At what temperature is the oven? And for how many minutes the cooking? Can this precedence also be used for other roots or tubers?

    Reply
    • erinwyso says

      November 8, 2020 at 1:32 pm

      Hi Cristina, if you click on the link on the recipe card in the post, it will take you to the recipe. This method also works with golden beets.

      Reply
  2. mary says

    November 8, 2020 at 7:08 pm

    So healthy and so delicious AND beautiful! I had to look twice, they look so like LOX!

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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