Ingredients
For the lox:
1/4 cup whiskey
1 tbsp raw cane sugar
1 tbsp white miso
2 tbsp caper brine
1/4 tsp hickory liquid smoke
2 large carrots
For the schmear:
1 cup raw cashews
¾ cup plain vegan yogurt
½ tsp salt
Instructions
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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.
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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.
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Remove the pan from the stove and whisk in the miso. Once dissolved, add caper brine and liquid smoke. Allow to cool.
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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.
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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.
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Toss the carrot ribbons in the marinade and allow to rest in the fridge overnight.
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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.
Keywords: carrot, vegan, plant-based, lox, cashew, bagel