Carrot Lox

Carrot lox

Prep Time: 2 hours, plus 48 hour marinating time
Makes about 4 servings

When you grow up in the New York City area, smoked salmon lox is one of those soul foods you come to expect to enjoy at a Sunday brunch. But, as someone who no longer consumes animals, I can still capture the texture and flavor of traditional salmon lox, when I make this carrot lox.

It is actually a very simple recipe, adapted from many I have come across over the last few years. Very few ingredients are involved. A little tweak here, a little addition or deletion there and here we are, a delicious version of carrot lox that I want to share with you.

While this recipe is mostly hands off, the key to success is in the marinating. In order to really capture the smoky, salty flavor of traditional lox, you need to let the roasted carrots mature in the marinade for at least 48 hours. If this time is not allowed, you will simply be disappointed in the flavor, or lack thereof. So, do not leave this step out.

But, before we can get to the marinading, the carrots need to be roasted. Burying the carrots in course sea salt to roast is also a vital step in this process. It creates the salty flavor for this carrot lox that you come to expect in traditional salmon lox.

Ingredients Needed to Prepare Carrot Lox

Ingredients needed for carrot lox

For Roasting
2 cups coarse sea salt, plus more if needed

For Marinade
6 large carrots, cleaned but left uncut and unpeeled
2 TBS olive oil
2 teaspoons liquid smoke
1 teaspoon white wine vinegar

For Eating
Gluten free bagels
vegan cream cheese (you can use store bought or my recipe)*
red onion, thinly sliced
Tomato, sliced (optional)

How to Prepare Carrot Lox

Preheat oven to 375

For Roasting
To slow roast the carrots, place one cup of coarse sea salt into the bottom of a glass pyrex, or other pan. If you don’t have one large enough to accommodate the length of the carrots, you can cut them in half if you like.
Rinse the unpeeled carrots and place them into the bed of course sea salt. If the carrot hits the bottom of the pan, you have not coated it with enough salt. Make sure there is enough so that the carrot is completely embedded.
Pour about another whole cup of salt evenly over the tops of the nestled carrots.
Add enough to completely cover over the tops of the carrots. You should not be able to see the carrot through the course sea salt.
Place the pan into oven and roast the carrots uncovered for about 80 minutes.
Remove from the oven and let the carrots sit in the pan for about 10 minutes to cool a bit.

Once the carrots are cool enough that you can handle them, break the salt away and gently peel away the skin. It should be nice and soft and easily pull away from the carrot. If there is some leftover, don’t worry about it. It will not effect the carrot lox in any way.
Slice the carrots into small, thin strips
Lay the carrots into a clean glass container to marinate

To make the marinade, mix together the olive oil, liquid smoke and white wine vinegar.
Pour the marinade evenly over the carrots and cover the container.
You can give the container a little shake to ensure carrots are evenly coated with marinade
Place the container into the refrigerator to allow the marinade to do its work. Let it sit for about two days to ensure a salty, smoky, silky carrot lox outcome.

When ready to serve, assemble the gluten-free bagel with vegan cream then place the carrot lox, capers, red onion and tomato slices.

*For vegan cream cheese
Soak 1/2 raw cashews in water overnight
1 TBS Nutrtional Yeast
1 teaspoon lemon juice
Sea salt and black pepper to taste

After cashews are soaked, drain and rinse. Put the cashews into a NutriBullet or other high speed blender.
Add other ingredients and blend until smooth and creamy.

For more delicious gluten free, plant based recipes, check out the recipes section on

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