Although there are very few foods I miss since changing to a plant-based lifestyle, lox is one of them. Despite not having lox in over 20 years, we recently went to a vegan restaurant, Verdura; I ordered their carrot lox and cream cheese bagel. Yes, I was indulging. Sometimes, I eat something plant-based, which isn’t necessarily on my “healthy” plan. And, it was FABULOUS!
To be honest, eating one plant-based indulgent meal, like Carrot Lox and Vegan Cream Cheese, fulfills my cravings. So, for me, this is a “cheat meal,” despite it really isn’t cheating.
Needless to say, everything at Verdura is home-made, so when I asked the owner her secret, she said the cream cheese and carrot lox are homemade.
Although there are plenty of vegan cream cheeses out there, such as Miyokos Cream Cheese and Kite Hill Cream Cheese (which are both wonderful), I made my own. Feel free to take a short cut and use your favorite store-bought vegan cream cheese.
As far as bagels go, Dave’s Killer Organic Bagels or UDI Gluten-Free Bagels are my two favorites. Obviously you can make your own, but I prefer to buy vegan bagels and keep them in the freezer for when I want to indulge.
The secret to the lox is simple; liquid smoke and the amount of time you marinations and cook it. Although the recipe is simple in execution, it is time-consuming. In order to meet everyone’s needs, I gave a speedy option in the notes.
I also added red onions, tomato, capers, and dill to my bagel, which is how I remember it as a kid.
So, if you are a fan of a crunchy bagel slathered with cream cheese, layered with vegetables and topped with dill and capers, live on!