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Vegan Lox, Bagel and Cream Cheese

by Livestrong_Recipes  |  Jun 6, 2018

Vegan Lox, Bagel and Cream Cheese
Photo Credit: Jenna Butler
  1. PREP
  2. 2 h
  • COOK
  • 05 m
  • TOTAL
  • 2h 05m

We updated the classic bagel, cream cheese and lox to be vegan. Instead of cream cheese, swap in a cashew and bean-based spread, then substitute smoked salmon for tomatoes marinated with smoky paprika and liquid smoke.

INGREDIENTS

SERVES 5

  • 5 serving Double Protein English Muffin
  • 2 1/2 cups Roma Style Tomatoes, Diced
  • 1 tbsp Brown Sugar
  • 3 tbsp cider vinegar
  • 2 tsp olive oil
  • 1 tsp Paprika, Smoked
  • 1 tsp Garlic Powder
  • 1 tsp Liquid Smoke
  • 8 oz raw cashews
  • 1 cup Canneli, White Kidney Beans
  • 2 tbsp Oil, avocado
  • 1/4 tsp Sea Salt
  • 1/4 tsp Everything Seasoning'
  • 1 sprigs Dill weed, fresh
  • 1 tbsp Capers, canned
  • 1/2 cup cucumber
  • 10 g Red Onion

DIRECTIONS

1 Make a slit in tomatoes length-wise and place in boiling water.
2 Cook 1-2 minutes. Remove once the tomato skin begins to peel from the tomato. Place in fridge.
3 While tomatoes are cooling, make the marinade by combining aminos, brown sugar, apple cider vinegar, olive oil, paprika, garlic powder and liquid smoke. Mix well until combined.
4 Next, remove skin from the tomatoes and, cut in half length-wise and remove seeds. Slice into strips.
5 Place the tomatoes in the marinade and refrigerate for at least 2 hours.
6 To make the “cheese” combine cashews, beans, vinegar and oil in a high powdered blender and blend until consistency is smooth.
7 Top bagel or muffins with about 3 Tbsp of cheese between the two halves. Once spread, top with “lox” and your favorite toppings.