Get your free 2 Day Vegan Meal Plan!

Vegan Carrot Lox

About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox!

Growing up in a Jewish New York household, bagels with cream cheese and lox were always a staple. This recipe is a veganized version of one of my most well-remembered childhood comfort foods! Even if you’re not pregnant, Jewish or from New York I have a feeling you’re going to love it too.

For the vegan cream cheese, I used Kite Hill Chive Style Spread  which I love because it doesn’t contain any funky ingredients and it’s just so delicious. Lately I’ve been in the mood for these spelt english muffins but I also love these gluten-free bagels. I’ve included my favorite toppings in the recipe below but feel free to get creative!

4.2 from 10 reviews
Vegan Carrot Lox
Prep time
Cook time
Total time
Recipe type: brunch
Cuisine: vegan
Serves: 4
for the carrot lox
serve with
  • bagels, english muffins or toast
  • vegan cream cheese
  • tomato slices
  • red onion slices
  • capers
  • fresh dill
  1. Preheat oven to 400°. Line a baking sheet with aluminum foil.
  2. Use a vegetable peeler to peel carrots into thin strips. Place in a bowl and toss with tamari, liquid smoke and seasoning.
  3. Place on baking sheet. Fold aluminum foil around carrots so they are completely covered. Bake for 20 minutes.
  4. Remove from oven and let cool (place in fridge to speed this up). Serve with my suggestions or your favorites!


Vegan Carrot Lox 2




Pin Tweet Share

40 Responses to Vegan Carrot Lox

  1. Oh my gosh, I cannot believe how simple it is to make vegan lox! I always assumed it would require some fancy equipment or crazy ingredients. This looks amazing :)

  2. what can you use instead of braggs (we cant get it here)? i have dried kelp pieces…should i just try and crumble that? but what else is in the seasoning blend? thanks, looks great!

  3. Shalom Ilene,
    the carrot faux lox looks good, and probably tastes good. But, though I, as a vegetarian, would not eat lox anymore, I have two objections to this recipe:

    a. suggesting that one can substitute carrot slivers for lox implies that carrots and lox have a similar nutritional profile. Of couse, they do not. Though both probably offer a lot of vitamin A, lox has much more protein than carrots;
    b. I object to using aluminum foil for any food preparation.
    i. The foil would probably be used only once, and then discarded, endagering the earth;
    ii. it is nearly certain that anything wrapped in aluminum foil and then heated (cooked in the oven) will absorb some of the aluminum molecules, when will then be consumed. It is well known that aluminum contributes to the development of Alheimer’s Disease, and other forms of dimentia.

    I would like (and recommend) your recipe more if you would find a substitute for the aluminum foil, and resist calling the recipe “Vegan Carrot Lox” but rather something like “Thinly Sliced Carrots – Taste almost like Lox”!


    • OMG That is the problem of the vegan community…. instead of supporting each other, everybody picks on the mistakes somebody else made. I am not saying, that your points are not veritable concerns, but we don’t you try it out other preparation methods without alu and tell us how it when went. And can we please shut up about names: can we just call it lox, we know its not, and vegan cheese is still cheese and its not wrong to call it eggnog if it should be veggnog.

      sorry im little to massively annoyed….

      • Thank you Cynicalhipster I totally agree with you Jeesh! Why are some folks like this. I sure appreciate the recipe and don’t give a damn about what it’s called. Rahel is a real vegan buzz kill

    • Rahel, I guarantee you that no one, including your own pompous ass, thinks that a substitute serves to have the same nutritional value as what it is replacing.

      In the future, please try to rub your two brain cells together before making a comment.

      • I am looking to include a more plant based diet into our lives (probably not going Vegan). This is a very scary community to enter into. Regardless, I am going to try this yummy looking recipe and even make some cashew cream cheese to go with it.

    • Just saw this ridiculous comment and had to reply VEGETARIANS cause just as much harm as carnists so please leave the foil issue alone and go see whats really happening to Dairy cows their babies and Chickens and their babies and when you have stopped consuming animal products then you might have another try at attacking the foil:(

    • Really? If you object, just make your own adjustments, rather that being so bold as to criticize. It goes against the Shalom greeting…..

  4. Hi – just stumbled upon your recipe and can’t wait to try it. However, since I am the only one in my family who would eat this…even before we were vegan, I was the only one who loved lox :) Anyway, how long do you think this would keep in the fridge?

  5. This looks so great and I can he wait to make it! For those of you having trouble getting Bragg’s sea help seasoning: I followed the link on this page to the Bragg’s website and they are sending me a sample! :)

    I think you can also order it online. But I figured the sample will tie me over until I can find a store near me that carries it.

  6. Nice recipe! looks delicious and easy :) Do you think that if I don’t use liquid smoke, and put it inside a sushi roll it would replace well salmon texture/flavor?? I’m not sure if I’ll get better results whit this recipe or with the tomato/tuna recipe that is on internet O: what do you think?

    • I love the idea of putting it in sushi, but texture-wise, I think it’s quite a bit different than sushi salmon. Perhaps you could play around with thicker carrot slices though? Let me know how it goes if you try it!

  7. want to try this soon…do you think parchment paper would work instead? Even Martha Stewart will not use aluminum around food anymore because of the link to alzheimers….

    • I think the aluminum foil works because it keeps the heat and moisture inside, so I don’t think parchment paper will do…but perhaps a small ceramic casserole dish with a lid? I agree that an aluminum foil-free method would be great, so I’m going to try it too!

    • It doesn’t have a link to Alzheimer’s ?
      It’s been proven sugar and eating crap and heart issues can lead to Alzheimer’s but not foil…jeez?

  8. I lined the baking sheet with parchment, placed
    The carrots on it, and the placed another sheet of parchment over the carrots and tightly wrapped it all in aluminum foil. I know the sounds like parchment over kill, but it worked perfectly and the foil never touched the carrots.

  9. Just made this, it’s not very flavourful and I followed instructions as is.
    Maybe suggest soaking the carrots overnight or for a few hours in the seasoning so it can soak up the flavours?

  10. Hi! In an effort to have the carrots prepped for the morning, do you think I can soak them overnight then just bake in the morning? Or would the carrots get too soft and fall apart? Can’t wait to try this-thanks!

Leave a reply

Rate this recipe:  

Copyright © The Colorful Kitchen | Design by The Nectar Collective