Vegan smoked salmon lox on a bagel with vegan cream cheese
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This vegan smoked salmon lox is a perfect option for brunch! Before I went vegan I was never a huge fan of salmon. Something about the taste threw me off. After learning about how terrible the fishing industry is we have had a lot of fun recreating some classic seafood dishes without harming any sea critters. This salmon lox recipe is amazing. Both Reyhan and I prefer the taste of this vegan version to the real thing. Its amazing how you can recreate the taste of seafood dishes using only plant based ingredients! We used carrots to create this recipe! Often nori (seaweed) is used to create that classic seafood taste. This recipe uses capers and caper brine to bring a salty, somewhat fishy taste to this tasty snack!

vegan smoked salmon lox marinating

This recipe does take a bit of time to marinade, the more time you have, the better. We marinaded our carrots for roughly 4-5 hours and they were perfect! The vegan cream cheese we used this time was Tofutti garlic and herb – one or our favourites! We hope you find this vegan smoked salmon lox recipe as amazing as we did, share it amongst friends and family and spread some plant based love.

If you haven’t already, check out our favourite avocado toast recipe for another great brunch option!


Recipe by plantbasedrelationshipCourse: Brunch, Breakfast, LunchDifficulty: Easy


Prep time


Cooking time




  • 2 large carrots, peeled

  • 2 tbsp of capers, chopped

  • 1 tbsp of caper brine or pickle juice ( weird, we know )

  • 2 tbsp of lemon juice

  • 1 tsp of liquid smoke

  • 1 tbsp of olive oil

  • 1 clove of garlic, minced

  • A pinch of salt and pepper

  • 2 everything bagels

  • ¼ cup of vegan cream cheese

  • Roughly 1 tbsp of fresh dill, chopped


  • Fill a pot with water and bring it to a boil.
  • With your carrots only peeled, carefully place them in the boiling water. Set a timer for 10 minutes or until your carrots are fork tender. If you overcook them they can become mushy so keep an eye on them.
  • While you wait for your carrots to boil, grab yourself a mixing bowl and a ziplock bag ( we use a reusable one). In your bowl combine your diced capers, caper brine, lemon juice, olive oil, minced garlic, liquid smoke, salt and pepper.
  • Remove your carrots and run them under cold water to stop the cooking process. Once they are cool to the touch, begin to use your peeler to shave off thin slices.
  • Pour your marinade into the ziplock bag and mix well. Lay your carrot slices into the bag and make sure to fully coat each piece in your marinade. Remove as much air from the bag as you can and place into the fridge.
  • After roughly 4 hours, your carrots should have taken on the flavours of your marinade! Toast your bagels and spread your cream cheese on the open faces. Remove your carrot strips from the bag along with some of the capers.
  • Lay your carrot salmon strips overtop of your cream cheese spread and top with some of your marinated capers and a sprinkle of fresh dill. Serve and enjoy!


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