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"Lox" and "Cream Cheese" Bagels

Smoky Carrot Lox and Cashew Cream Cheese Bagels

Skip the fish and enjoy the smoky, salty sensation of this tender carrot-based version.
Course Breakfast
Servings 6
Author Robin Asbell


  • 3 jumbo carrots
  • 2 tablespoons avocado oil
  • 1/2 teaspoon liquid smoke
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon smoked salt

Cashew Cream Cheese

  • 1 cup raw cashews soaked
  • 1/4 cup water
  • 2 tablespoons refined coconut oil
  • 2 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt


  • 6 slices good whole grain bread toasted
  • cashew cheese
  • sliced cucumbers
  • capers
  • sliced red onions
  • fresh dill weed


  • Set up a steamer. Preheat the oven to 200 F.
    Use a peeler to peel the carrots, discarding the peels, then keep peeling to make long, thin shreds of carrot. Keep peeling until you just have a skinny carrot core, which you now get to eat. Continue with all the carrots, and place the shreds in the steamer.
  • Steam the carrots for 10 minutes, until very tender. Transfer to a kitchen towel and blot dry, then transfer to a baking dish. Drizzle with avocado oil, liquid smoke, lemon juice and smoked salt, and toss thoroughly to coat.
  • Bake for 20 minutes, until the liquids are almost absorbed. Take out and cool.

Cashew Cheese

  • Drain the cashews and place them in a strong blender. Add the water and oil. Secure the lid and use the tamper, if you have one, and blend on high speed, tamping and scraping down often. When very smooth, add the lemon, nutritional yeast and salt and blend to mix well.
    Transfer to a small bowl and chill.


  • Split and toast bagels, then spread with cashew cheese, top with carrot lox, cucumber slices, red onion, capers and dill. Serve immediately.