This vegan smoked salmon lox is so velvety and soft! It’s made from carrots that have been salt-baked to create a very unique texture, then bathed in a smoky marinade for a couple of days. It’s perfect on a toasted bagel piled high with vegan cream cheese, capers and red onion. Drape it over toasted crostini, crackers or on puff pastry. This carrot lox is great for a lazy brunch or in a fancy appetizer!
Back in 2015, I created this vegan carrot lox recipe. Since then, I’ve tweaked and made it tons of times. This vegan smoked salmon 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. This is one of my favorite plant-based recipes—it’s delicious on its own and a playful way to use carrots.
Why You’ll Love This Recipe
Discover the charm of this vegan smoked salmon recipe, a simple twist on a classic! This recipe promises to bring a fresh and innovative touch to your next breakfast or brunch, showcasing how versatile and satisfying vegetables can be.
Surprisingly Simple: Despite its impressive outcome, this carrot lox recipe is straightforward to make. The process involves basic kitchen skills and easily accessible ingredients, making it a breeze for both novice cooks and seasoned kitchen enthusiasts.
Versatility at Its Best: Whether you’re whipping up a brunch, packing a lunch, or preparing a snack, this carrot lox fits the bill. It’s a chameleon in the kitchen, effortlessly sliding into various roles – from a bagel topping to a vegan sushi star.
Conversation Starter: This recipe is not just food; it’s a topic of conversation. Serving carrot lox is bound to pique interest and admiration from your guests, making you the trendsetter in your food circle.
Plant-Based Pioneer: For those who eat a vegan or vegetarian diet, this recipe is a gem. It’s a testament to how plant-based alternatives can be just as satisfying, if not more, than their animal-based counterparts.
Budget-Friendly: Let’s face it – smoked salmon can be pricey. Carrot lox, on the other hand, uses humble, affordable carrots, making it kind on your wallet without skimping on flavor.
How To Make Vegan Smoked Salmon Lox
This carrot lox recipe involves salt-baking, peeling and marinating 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!
How To Serve
This vegan smoked salmon is perfect on toasted bagels with vegan cream cheese and all the fixings. You can also use it in this Japanese-Style Breakfast Bowl, Carrot Lox and Avocado Sushi, Carrot Lox-Stuffed and Fried Ravioli, and Spicy Carrot Lox and Avocado Sushi. Allow it to come to room temperature before serving for best results!
Salt Roasting vs. 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.
Will These 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!
How To Make The Marinade
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. The end result is a beautiful vegan smoked salmon that’s ready for bagels or anything you like! You can also use golden beets for a variation that’s perfect with crostini and a schmear of vegan cream cheese!
How To Store
Once transferred to the marinade, the vegan lox will last about five days. Here are some tips to keep in mind:
Initial Cooling: After roasting and marinating the carrot strips, ensure they have cooled down to room temperature. This prevents condensation inside the storage container, which can affect the texture and flavor.
Airtight Container: Transfer the marinated carrot lox into a clean, airtight glass container. Glass is preferable as it doesn’t absorb flavors and is easy to clean, ensuring the taste of your carrot lox remains unaltered.
Refrigeration: Place the airtight container in the refrigerator. The cold environment is essential for both preserving the carrot lox and allowing the flavors to deepen and meld over time.
Marinating Time: For optimal flavor development, the carrot lox should be stored in the refrigerator for at least two days. This period allows the marinade to infuse thoroughly into the carrots, creating a richer, more complex flavor profile.
Monitoring Moisture: If you notice the carrots becoming dry during their time in the refrigerator, add an additional tablespoon of olive oil and stir well. The goal is to maintain a soft, slightly shiny appearance of the carrot strips throughout the storage period.
Serving Preparation: When you are ready to serve the carrot lox, remove the container from the refrigerator and let it sit until it reaches room temperature. This enhances the texture and flavor, making it more enjoyable to eat.
Shelf Life: Properly stored, the vegan carrot lox can last in the refrigerator for up to 5 days.
FAQs
Carrot lox is a vegan alternative to traditional smoked salmon, made by slow-roasting carrots and then thinly slicing them to resemble salmon lox. The slices are marinated in a blend of olive oil, liquid smoke, and vinegar, creating a smoky, tangy flavor. This plant-based option is popular in various dishes, such as on bagels with cream cheese or in sushi rolls, appealing to those seeking creative, vegan- and vegetarian-friendly cuisine.
Carrot lox mimics the texture and smokiness of traditional smoked salmon, but with a unique, slightly sweeter undertone due to the natural flavor of carrots. The addition of ingredients like liquid smoke, olive oil, and vinegar helps to replicate the smoky and tangy profile of salmon lox, though it’s important to note that while similar in presentation, carrot lox has its distinct vegetable-based taste.
Yes, carrot lox is an excellent option for a variety of dietary needs. It is vegan, making it suitable for those following a plant-based diet. It’s also free from common allergens like seafood, dairy, and nuts, which is beneficial for people with food allergies. However, those with specific dietary restrictions should always check the ingredients list
Carrot lox is ideal for making in advance. Once prepared and marinated, it can be stored in an airtight container in the refrigerator for up to 5 days. This makes it a convenient option for meal prep or for having a flavorful, ready-to-use ingredient on hand. The flavor of the carrot lox tends to deepen and improve over time, so making it in advance can actually enhance its taste.
Get This Recipe In Your Inbox
Share your email, and we’ll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!
Vegan Smoked Salmon Lox
- Total Time: 1 hour 45 minutes
- Yield: 1 1/2 cups
- Diet: Vegan
Description
This is the BEST vegan smoked salmon lox recipe! Serve with vegan cream cheese on toasted bagels with capers, mandolined red onion and fresh dill. This carrot lox is easy to make and super versatile!
Ingredients
- 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)
Instructions
- 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 in a glass container. (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.
Notes
Once placed into the marinade, this carrot lox will last up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Breakfast, Brunch
- Method: Salt Baked, Marinated
- Cuisine: Jewish
Kenneth says
prefect recipe ！！
love you！
Scarlett says
I want to make this for a large party I”m having. Can you tell me how long it will last once marinated as I’d like to make it as far as possible in advance?
Also, I have lots of different apple cider vinegars in my cupboard – some are quite mellow artisanal ones which aren’t very sharp. Others are sharper more like white wine vinegar – which is most suitable as a sub for coconut vinegar (which I’ve never come across before)?
erin wysocarski says
Hi Scarlett, Once this is done marinating, it lasts for up to a week in the refrigerator. I added a few helpful notes to the article about storing the carrot lox. As far as the vinegars go, you’ll want something sharp here. Its function is to slightly “cook” the lox, so it needs to be on the assertive side.
I hope you and your guests enjoy the recipe. Please let me know how it goes! <3
Devin Orrell says
Absolutely love this recipe! This definitely takes that longing of actual smoked salmon away! I use this recipe in homemade sushi, breakfast burritos with tofu scramble, this is a must make recipe! It even fooled my dad, who thinks being plant-based is gross!! Now he asks that I make this for him about once a month! I probably make this way too much but it is sooo good!!
erinwyso says
Devin, I’m so happy that you are able to use the lox in so many different ways! Thanks for your kind feedback.
Trina says
I couldn’t stop eating this lox, I put it on everything. Delicious! Will be making this again.
erinwyso says
Trina,
I love to hear that, I love putting it on everything too! Thanks for your kind feedback.
Enid Hart Boasberg says
I absolutely love this recipe! I make a spread out of it using homemade vegan cream cheese, capers and chopped red onion. Put it on a toasted bagel or really dark bread and it’s to die for! I made it for the vegan potlucks I used to go to before the pandemic. Now I just eat it by myself. Sigh. Thanks so much for all of your creative recipes. I first discovered you on a visit to my son in Finland.
erinwyso says
Enid, I’m so happy you liked the lox! Thanks for sharing with friends in the Beforetimes and sad that we’re all eating stuff alone now. : ( Finland is one of my dream places to visit … for now, I’ll just be looking at beautiful photos of it.
Katrin Baetz says
My husband made this for my birthday and it was incredible! Great texture and flavor. If you used to love lox (like I did before eating entirely plant based), you will LOVE this! We had it on fresh baguette with vegan cream cheese and capers; so good! Thank you for posting these incredible recipes.
Lacey N says
I am not vegan, but trying to eat more plant powered. I love this recipe and have made it twice now. In my opinion it is even better than the salmon version because it is less fishy. Really really delicious!
Lindsay says
I love this recipe! I’ve made it a couple times and love pairing it with TJ’s everything bagels, homemade cultured cashew cream cheese and all the fixings!
I use the cheapy Wright’s mesquite liquid smoke, but am curious to try another brand. I’ve found that I’m good with 1tsp or else it tastes artificial.
This time, I’ve added sea-seasonings kelp granules in the hopes it will impart a nice fishy flavor.
regina says
I LOVE this vegan lox! I make it all the time, and the hardest part is waiting the 2 days for the carrots to soak up all that flavor. I’ll admit, I’ve eaten it before the time was up, haha. It’s still good, but giving it more time to soak is definitely better. I usually save the salt and reuse it 1 to 2 more times. Thanks for crafting such an amazing recipe!
Bernadette says
Great idea!!!
Lilly says
Thanks for the recipe. I have tried a few, but this is by far the best. I added a hand full dill to and served with vegan blinis – perfect combination.
erinwyso says
So happy you enjoyed, Lilly … love the idea of serving the lox with blinis!
Anna says
Delicious! To be honest, I used to be skeptical about vegan food. But some vegan blogs, including yours, help me to see that there are so many amazing recipes, and this pleasantly surprise me. My sister-in-law doesn’t eat animal food, so I always rack my brains about what to cook when she comes.
This vegan lox looks rather natural. I hope, its taste is close to that of a real salmon.
Thank you for sharing this recipe and for your work in general, Erin! Added to bookmarks, of course.
erinwyso says
Anna, thanks so much for your very kind comment … I’m so happy you’ve stopped by, and hope you enjoy the recipes!
Mary says
Hi Erin,
I was wondering if it is possible to reuse the salt for future recipes? Or do you usually just throw the salt away after?
Thanks,
Mary
erinwyso says
Hi Mary, yes I have broken up the salt and reused it for other batches of lox. Other readers have used it as a smokey salt/seasoning in other dishes.
Marieta says
Hi Erin, what a great recipe! Have you tried to bake without the salt? How important is it?
erinwyso says
Marieta, without the salt, this would just create mushy baked carrots. Think of the salt here as a sort of cooking vessel — it creates an awesome texture without infusing any salt into the carrots (which is why it’s important to not peel them). If you try the recipe, I hope you enjoy!
School Night Vegan says
Nearly scrolled right past this recipe because it looks SO much like real salmon! You’ve nailed this mate! Do you reckon it would work for sashimi too? Maybe with some tweaks to the seasoning?
erinwyso says
Thank you! Yes, this lox also works well in sushi/sashimi … pairs great with avocado and/or vegan furikake.
Christine says
Hi Erin, I want to try this as soon as possible – looks absolutely heavenly and delicious. I cannot get coconut vinegar, what would be a good substitute?
Thanks
Christine
erinwyso says
Christine, apple cider vinegar can be subbed here — I just updated the recipe to include. I hope you enjoy!