First, make the lox: Steam the whole, unpeeled carrots for about 8 minutes, or just until soft. Place in cold water to stop the cooking process until carrots are cool enough to handle. 

In the meantime, prepare the marinade. Bring whiskey to a boil and allow to bubble for 20-30 seconds to cook the alcohol off. Whisk in sugar, stirring quickly so it doesn’t catch and burn on the bottom of the pan. 

Remove the pan from the stove and whisk in the miso. Once dissolved, add caper brine and liquid smoke. Allow to cool. 

Use a cloth or paper towel to rub the skins from the carrots. They should come away easily thanks to the steaming process – however, you could use a vegetable peeler instead. 

Once the carrot skins are removed, cut it into ribbons. To do this, use a vegetable peeler for thin ribbons, or a paring knife to create thicker ribbons of carrot. 

Toss the carrot ribbons in the marinade and allow to rest in the fridge overnight. 

To make the cashew schmear, simply blitz all the ingredients together in a blender until completely smooth. Tip: if you feel that your blender will have difficulty, soak your cashews for several hours beforehand and drain before blending.