Vegan Smoked Salmon and Cream Cheese Bread

Indulge in the perfect plant-based twist on a classic favorite with this Vegan Smoked Salmon and Cream Cheese Bread! Featuring tender carrot ribbons expertly marinated in a smoky-sweet blend of liquid smoke, soy sauce, maple syrup, and apple cider vinegar, this recipe captures the essence of traditional lox without any fish. Paired with a lusciously creamy, dairy-free cashew cream cheese and homemade artisan bread that's soft and golden, every bite is a celebration of flavor and texture. Garnished with fresh dill for a burst of herbaceous brightness, this vegan masterpiece is ideal for brunch, picnics, or an elegant snack. With its wholesome ingredients and homemade touches, this recipe is a must-try for anyone looking to elevate their plant-based dining experience.

Nutriscore Rating: 63/100

Prep Time:180 mins

Cook Time:30 mins

Total Time:210 mins

Servings: 8

Ingredients

• 3 pieces Large carrots
• 2 tablespoons Liquid smoke
• 2 tablespoons Soy sauce or tamari
• 1 tablespoon Maple syrup
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Sea salt
• 1 cup Cashews (soaked for 4 hours or overnight)
• 2 tablespoons Lemon juice
• 2 tablespoons Nutritional yeast
• 2 tablespoons Coconut oil (melted)
• 0.25 cup Water
• 3 cups Bread flour
• 2.25 teaspoons Instant yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 cup Warm water
• 2 tablespoons Fresh dill (for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Peel the carrots into long ribbons using a vegetable peeler and place them into a baking dish.

Step 3

In a small bowl, whisk together the liquid smoke, soy sauce, maple syrup, apple cider vinegar, garlic powder, and sea salt. Pour over the carrots and gently toss to coat.

Step 4

Cover the baking dish with foil and bake for 20-25 minutes until the carrots are tender. Let cool completely before use.

Step 5

For the cashew cream cheese, drain and rinse the soaked cashews. Blend them in a food processor with lemon juice, nutritional yeast, melted coconut oil, and water until smooth and creamy. Taste and adjust seasoning if needed.

Step 6

In a large bowl, combine bread flour, instant yeast, sugar, and salt. Add olive oil and warm water, and mix to form a dough.

Step 7

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 1.5 to 2 hours until doubled in size.

Step 8

Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let rise for another 30 minutes.

Step 9

Bake the bread for 25-30 minutes or until golden brown and hollow sounding when tapped. Cool on a wire rack before slicing.

Step 10

To assemble, spread a generous layer of cashew cream cheese on each slice of bread, top with marinated carrot lox, garnish with fresh dill, and serve.

Nutrition Facts

Serving size	(1263.7g)

Amount per serving	% Daily Value*
Calories	2977.1

Total Fat 128.0g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5775.8mg	0%
Total Carbohydrate 390.3g	0%
Dietary Fiber 25.5g	0%
Total Sugars 47.1g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 218.0mg	0%
Iron 29.9mg	0%
Potassium 2617.4mg	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: 37.6%

Protein: 11.5%

Carbs: 50.9%