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In The Marley Kitchen: Carrot Lox and Vegan Cream Cheese

There are many tasty vegan alternatives to your favorite meals, even cream cheese and lox on a bagel! Try this interesting and healthy vegan recipe for Carrot Lox and Vegan Cream Cheese.

Carrot Lox

INGREDIENTS -2 cups coarse sea salt, plus more if needed -3 large carrots (do not peel them) -1 TB Ziggy Marley Coco'Mon -2 teaspoons liquid smoke -1/2 teaspoon coconut vinegar -1 tsp powdered kelp TO SERVE -bagels -vegan cream cheese -capers -minced red onion -fresh dill

DIRECTIONS -Preheat oven to 375 to slow roast the carrots by placing one cup of coarse sea salt into a glass pyrex that offers just enough room to accommodate the length and width of the carrots so you can keep them whole.

-Rinse the unpeeled carrots and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the pyrex. Pour about another whole cup of salt evenly over the tops, adding a bit more as needed to ensure they are fully covered in salt. -Place into the oven to roast, uncovered, for an hour and a half. Once done, tip the pyrex over onto a baking sheet and allow the carrots to cool just enough that you can handle them. Crack away and brush off any salt, then peel away the skin. It’s fine if there is still some skin left on the carrot.

-Then, using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips. Place into a clean glass container. To marinate the carrots, whisk together the Coco'Mon oil, liquid smoke, kelp powder and coconut vinegar. -Drizzle over the warm carrots and toss well to coat. The flavor will not taste very “lox like” yet. Place carrots in the refrigerator for at least two days for the flavor to develop and carrots to soften. -When ready to serve, remove from the refrigerator and allow the carrots to come to room temperature, then serve with toasted bagels, capers, vegan cream cheese, red onion and fresh sprigs of dill as desired. Cashew cream cheese INGREDIENTS -1½ cups raw cashew halves, soaked overnight -2 tablespoons apple cider vinegar -2 tablespoons fresh lemon juice -2-3 tablespoons water

DIRECTIONS -Place raw cashew halves in a glass dish, cover with water. Cover and place in the fridge to soak for 24 hours. Next, drain and rinse the cashews. Blend or food process the cashews and add remaining ingredients. Start with 2 tablespoons of water and work up to 3 tablespoons if needed. -Blend for 2-3 minutes, until it's very smooth. Set aside for a few hours. Drape a tall plastic container with cheesecloth. Spoon the cream cheese mixture onto the cheesecloth. Pull up the sides of cheesecloth and tie with a piece of string or twine. -Hang the cheese bag on a kitchen utensil and rest it inside a vase or pitcher so that it's in the air and the extra liquids can drain from it. Leave in a warm place for 24 hours. remove cashew cheese from the cloth and it's ready to serve.

Listen to "Harambe" by my mother Rita Marley while enjoying this healthy treat!

cloth and it's ready to serve.

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