*This post may contain affiliate links.

Vegan Carrot Lox – the delicious vegan alternative to lox made with carrots! A trendy recipe to make vegan smoked salmon!

vegan carrot lox served on a bagle
Jump to:

You are going to love this vegan carrot lox recipe! It’s such a delicious alternative to lox, very easy to make, and healthy too! Tasting smoky, fishy, and even the color matches the original.

I am sure some do not understand why we need to have a vegan alternative to almost every product, but let’s just celebrate that there is an easy way not to miss lox when following a vegan diet. Yay! 🙌

vegan smoked salmon served on a bagles

Carrots are healthy, contain essential vitamins, and can be sliced into long pieces, which is perfect for imitating lox. But the more important part is actually the marinade, which is responsible for its fishy and smoky taste.

Nori, the sheets you know from sushi, is a seaweed with a fishy flavor. You need Nori to imitate the fishy taste. Non-negotiable is also liquid smoke, giving the carrots an intense smoked flavor.

Liquid smoke is an ingredient that is quite popular in vegan recipes, such as vegan bacon or vegan spaghetti carbonara. There are different types of liquid smoke, I always go for liquid smoke hickory (the most popular one – and the only one available in Switzerland to be honest 😉).

The best way to serve vegan carrot lox is with homemade bagels, vegan cream cheese, horseradish, capers, shallots, and fresh dill. Undeniably delicious, and you almost won’t notice any difference to a real lox bagel!

vegan carrot lox bagel next to cream cheese

In the blog post, you will find very detailed information, inclusive step-by-step pictures to make this vegan lox recipe perfect the first time. Feel free to read through or skip right to the recipe card at the end of the post if you are in a hurry and don’t need extra information! 

Ingredients

See recipe card for quantities.

Vegan Carrot Lox Ingredients
  • Carrots → Main ingredient!
  • Nori Sheet → For the fishy taste!
  • Liquid Smoke → For the smoky flavor! Use this liquid smoke hickory!
  • Other marinade ingredients such as olive oil, rice vinegar, soy sauce, brine from capers, and lemon juice!

Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 

  • Wash and peel carrots, then slice carrots lengthwise into thin strips using a vegetable peeler.
  • Bring a pot of water to a boil. Stir in sea salt and add carrots. Cook for 3 minutes over medium heat until carrots are slightly soft but still have a bite. Drain over a colander and let them cool for 5-10 minutes.
Vegan Carrot Lox Recipe Step 1-4
  • Meanwhile, mix all ingredients for the marinade in a large bowl.
Vegan Carrot Lox Recipe Step 8-10
  • Add slightly warm carrots to the bowl with the marinade and toss gently.
  • Refrigerate for at least one hour, up to overnight. The longer it’s marinated, the more flavorful it will be. 
Vegan Carrot Lox Recipe Step 8-10

Hint: I recommend refrigerating the carrots in an airtight container. Turn the container from time to time to make sure the marinade is evenly distributed.

carrot lox in a tupperware

Substitutions

Essential ingredients for vegan lox can’t be substituted, unfortunately. But here are some substitutions for less important ingredients.

  • Lemon Juice – instead of lemon juice, you can use lime juice.
  • Olive oil – substitute with vegetable oil.
  • Rice Vinegar– use apple cider vinegar instead.
  • Gluten-Free – substitute soy sauce with tamari (gluten-free soy sauce).
  • Brine from capers – can’t be replaced but omitted. It’s not essential for the taste.

Storage

Store carrot lox in an airtight container in the fridge. Good for up to one week. The flavor will become even more intense over time. Can be served right out of the refrigerator.

I don’t recommend freezing vegan lox!

carrot lox in a bowl

More Vegan Recipes You’ll Love

If you make this recipe, I’d love for you to give it a star rating ★ below. 

Please follow me on InstagramPinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

📖 Recipe

vegan smoked salmon served on a bagles

Vegan Carrot Lox (Vegan Smoked Salmon)

Vegan Carrot Lox – the delicious vegan alternative to lox made with carrots! A trendy recipe to make vegan smoked salmon!
Author : Aline Cueni
4.50 from 2 votes

Click on the stars to leave a vote!

Prep Time :12 minutes
Cook Time :3 minutes
Chill Time :1 hour
Total Time :1 hour 15 minutes
Servings : 8
Calories : 43kcal

Ingredients
 

  • 3-4 (400 g) carrots approx. 1 pound
  • 1 tsp salt
  • 1 sheet Nori sliced into small pieces
  • 2 tsp liquid smoke
  • 1 tbsp soy sauce or tamari
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 1 tbsp brine from capers
  • 1 tbsp lemon juice or lime juice

Instructions
 

  • Wash and peel carrots, then slice them lengthwise into thin strips using a vegetable peeler.
  • Bring a pot of water to a boil. Stir in salt and add carrots. Cook for 3 minutes over medium heat until carrots are slightly soft but still have a bite. Drain over a colander and let them cool for 5-10 minutes.
  • Meanwhile, mix all ingredients for the marinade in a large bowl.
  • Add slightly warm carrots to the bowl with the marinade and toss gently.
  • Refrigerate for at least one hour up to overnight. The longer it’s marinated, the more flavorful it will be. → I recommend refrigerating the carrots in an airtight container. Turn the container from time to time on the head to make sure the marinade is evenly distributed.
  • Serving suggestion: With homemade bagels, dairy-free cream cheese, horseradish, capers, shallots, and fresh dill!

Notes

  • Keeps fresh for up to one week. Store it in an airtight container in the refrigerator. 
  • Liquid Smoke is essential for a smoky taste and can’t be replaced!

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 435mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3838IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. Never ate fish. And never guessed there’d be a vegan substitute for lox. Because of Hanukkah & wanting to try new kind of latkes with a friend, question of lox had me wondering of existence. Thanks for your posting.😎