Turn your carrots into "smoked salmon" and layer it onto smashed avocado and cashew cream "cheese" sauce. Perfect copycat brunch favourite for Mother's Day!
Ingredients
For the Carrot Lox
5-6 carrots, washed
2 tbsp rock salt
1 nori sheet, finely shredded
2 tbsp soy sauce, (or tamari if GF)
2 tsp white wine vinegar
1½ tsp liquid smoke
½ tsp dried dill
¼ cup water
olive oil
For Cashew Cream Cheese
½ cup cashews, soaked overnight or in hot water for 1 hour
½ cup almond milk
1 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp dijon mustard
½ tsp salt
To Serve
1 Avocado, mashed with a dash of lemon juice and balck pepper
2 English Muffins (GF if needed)
Handful of Capers, optional
Fresh Dill, optional
Instructions
Preheat your oven to 375F/190C/Gas Mark 5
Place your carrots in a roasting tin and drizzle with a generous glug of olive oil, coat and scatter with rock salt. Bake for 35-40 mins, until tender.
Remove from the oven and let cool down.
In the meanwhile, make your marinate by whisking together the water, liquid smoke, vinegar, soy sauce, salt and dill.
Shave your carrots with a mandoline or a vegetable peeler and place into a shallow dish. Pour over the marinate and coat well. Place in the fridge and leave to marinate overnight or at least 1 hour.
To make the cashew cream, place all the ingredients into a blender and process on high until smooth.
To assemble, slice the muffins in half and toast. Layer with smashed avocado, the carrot lox and drizzle with cashew cream and other toppings!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/carrot-lox-with-avocado-cashew-cream-muffin/