Vegan Carrot Lox Bagels
The famous 2-ingredient bagels made vegan and gluten free, topped with a cashew cream cheese and carrot smoked salmon.
Ingredients
Vegan Gluten Free Two-Ingredient Bagels
- ½ cup Bob's Red Mill Gluten Free Baking Flour
- ½ cup Plain Unsweetened Almond Milk Greek Style Yogurt (I used Kite Hill*)
- 1 heaping tsp baking powder
- ¼ tsp salt
- olive oil (for the "egg" wash)
Cashew Cream Cheese
- ½ cup raw cashews (soaked in hot water 1 hour or overnight)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp miso paste
- ½ tsp nutritional yeast
- salt (to taste)
Carrot Smoked Salmon
- 1 small to medium carrot
- 1 tbsp soy sauce or tamari
- 1 tsp liquid smoke
- 1 tsp maple syrup
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- salt and pepper (to taste)
Instructions
Vegan Gluten Free Two-Ingredient Bagels
- Combine all ingredients in a bowl.
- Knead the dough and form into a bagel shape.
- Brush with olive oil (as the egg wash), fully coating the bagel.
- Place on a prepared baking tray.
- Bake at 350° for 15 mins or until lightly golden brown.
Cashew Cream Cheese
- Soak the cashews in hot water for a minimum of 1 hour, or soak overnight.
- Combine all ingredients in a blender and blend until smooth.
Carrot Smoked Salmon
- Preheat oven to 350°.
- Bake the whole carrot with a little bit of olive oil, salt and pepper for 30-40 mins. Set aside to cool.
- Prepare the marinade by combining all ingredients in a small bowl.
- Transfer the marinade to a wide dish. Peel the carrot into thin strips.
- Dip the peeled carrot into the marinade, making sure to dip both sides.
- Leave the carrots in the dish and marinate overnight in the fridge.
- The next day, remove the carrots from the dish, serve with cashew cream cheese and bagels, and enjoy!
Notes
Two-Ingredient Bagels adapted from Kirbie’s Cravings.
*For the bagels, I used Kite Hill‘s Plain Unsweetened Almond Milk Greek Style Yogurt.