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vegan smoked salmon served on a bagles
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4.5 from 2 votes

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!
Course Appetizer
Cuisine Vegan
Keyword carrot lox, vegan lox, vegan smoked salmon
Prep Time 12 minutes
Cook Time 3 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 43kcal
Author Aline Cueni


  • 3-4 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


  • 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!


  • 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!


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