Vegan Open-Faced Smoked Salmon and Cream Cheese Bread

Elevate your brunch game with this indulgent Vegan Open-Faced Smoked Salmon and Cream Cheese Bread, a plant-based twist on the classic favorite. Featuring tender carrot ribbons marinated in a savory blend of liquid smoke, soy sauce, and nori for that authentic smoky, ocean-inspired flavor, this recipe beautifully mimics smoked salmon without any seafood. Paired with a luscious dairy-free cream cheese made from creamy cashews, zesty lemon juice, and fresh dill, each slice of toasted sourdough or whole-grain bread is topped with vibrant capers and crisp red onion for the perfect finishing touch. Ready in under 40 minutes, this vegan masterpiece is perfect for breakfast, brunch, or an elegant appetizer, delivering bold flavors and wholesome ingredients in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 pieces large carrots
• 1 teaspoon liquid smoke
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 large piece nori sheet
• 1 cup raw cashews
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh dill
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 4 slices whole grain or sourdough bread
• 2 tablespoons capers
• 0.25 cup sliced red onion

Directions

Step 1

Soak the raw cashews in hot water for at least 30 minutes to soften. Once soaked, drain and rinse them well.

Step 2

While the cashews are soaking, peel the carrots and use a vegetable peeler or mandoline to slice them into thin, wide ribbon-like strips that resemble smoked salmon.

Step 3

Prepare the marinade by mixing liquid smoke, soy sauce, rice vinegar, and maple syrup in a shallow dish. Cut the nori sheet into small strips and add it to the marinade to infuse the carrots with a sea-like flavor.

Step 4

Submerge the carrot ribbons in the marinade, ensuring they are well-coated. Let them marinate for at least 20 minutes.

Step 5

In a blender, combine the soaked and drained cashews with lemon juice, nutritional yeast, apple cider vinegar, fresh dill, garlic powder, and salt. Blend until smooth, adding a small amount of water or unsweetened almond milk as needed to reach a creamy consistency similar to cream cheese.

Step 6

Preheat your oven to 375°F (190°C). Spread the marinated carrot slices on a parchment-lined baking sheet and bake for 10-15 minutes, or until they have a nice smoky aroma and slight crispiness at the edges.

Step 7

Toast the bread slices in a toaster or under a broiler until golden and crisp.

Step 8

Spread a generous layer of the vegan cream cheese on each toasted bread slice.

Step 9

Top with the baked carrot 'salmon', a few capers, and a bit of sliced red onion for garnish.

Step 10

Serve immediately and enjoy your delicious vegan open-faced 'smoked salmon' and cream cheese bread!

Nutrition Facts

Serving size	(627.8g)

Amount per serving	% Daily Value*
Calories	1116.1

Total Fat 55.0g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3496.9mg	0%
Total Carbohydrate 124.7g	0%
Dietary Fiber 22.3g	0%
Total Sugars 31.7g
Protein 48.3g	0%

Vitamin D 0IU	0%
Calcium 293.6mg	0%
Iron 14.6mg	0%
Potassium 2213.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 16.3%

Carbs: 42.0%