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RECIPE
19 INGREDIENTS9 STEPS1HR 15MIN

Vegan "Salmon" Lox and Cream Cheese Bagel

5.0
1 Ratings

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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Whether you are vegan, vegetarian, someone who wants to cut down fish intake, or you just simply want to try something new, why not try this colorful and tasty Vegan Salmon Carrot Lox and Cream Cheese Bagel? It makes a perfect brunch or lunch!
1HR 15MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Carrot Lox

4
Carrots , peeled
2 Tbsp
2 Tbsp
1 Tbsp
Reserve 1 tablespoon of the brine from the capers.
1 Tbsp
Liquid Smoke
(optional)
1 Tbsp
1
Nori Sheet , chopped
1 pinch

Vegan Cream Cheese

1 cup
Raw Cashews
1 Tbsp
Nutritional Yeast
1/2 Tbsp
2 1/2 Tbsp
Unsweetened Almond Yogurt
1/4 tsp
1/4 tsp
Onion Powder

To Serve

2 handfuls
Fresh Dill , finely chopped
4
Bagels
1
Red Onion , thinly sliced
1/2
Cucumber , thinly sliced

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Nutrition Per Serving

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CALORIES
609
FAT
23.4 g
PROTEIN
20.2 g
CARBS
82.8 g

Cooking Instructions

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Step 1
Preheat the oven to 355 degrees F (180 degrees C).
Step 2
Soak the Raw Cashews (125 gram) in boiling hot water for 30 minutes, or in lukewarm water overnight.

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Nutrition Per Serving
Calories
609
% Daily Value*
Fat
23.4 g
30%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
82.8 g
30%
Fiber
7.0 g
25%
Sugars
12.2 g
--
Protein
20.2 g
40%
Sodium
1102.8 mg
48%
Vitamin D
--
--
Calcium
94.4 mg
7%
Iron
7.0 mg
39%
Potassium
694.5 mg
15%
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