Cream Cheese Carrot Lox Canapés

Name: Cream Cheese Carrot Lox Canapés
Prep time: 1 h
Total time: 1 h
Cuisine: European, American, Mediterranean, French
Ingredients: 1 cup mixed seeds; 2 tbsp nutritional yeast; 1 tsp dried oregano; 1/2 tsp garlic; 1/2 tsp red chili flakes (optional); 1/2 tsp sea salt flakes; 2/3 cup chickpea flour (besan); 2 tbsp olive oil; 1/3 cup warm water; 1 cup cashews; 1 tsp Dijon; 1 tbsp nutritional yeast; 1/4 tsp sea salt flakes; 1 tsp lemon juice; 1/2 cup dairy-free milk; 4 carrots; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbsp tamari; 1 tsp powdered nori (blended nori sheet) (blended nori sheet); 1 tbsp lemon juice; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tbsp capers brine; 15 crackers (we used our homemade gluten-free seeded crackers recipe); 1/2 cup fresh dill; 3 tbsp baby capers

4 steps

Prep:1h

Impress your guests with these straightforward, make-ahead Cream Cheese Carrot Lox Canapés. A vibrant, flavorful, and plant-based appetizer perfect for any party.

Updated at: Fri, 04 Apr 2025 02:35:15 GMT

Nutrition balance score

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Instructions

Step 1

Preheat the oven to 320 degrees F (160 C). In a bowl, combine the dry ingredients for the crackers. Add olive oil and water to create a mixture. Pour the mixture onto some baking paper, cover with a second piece of paper, and spread the mixture to be 0.5cm thick. Remove the top layer of paper and bake in the oven for 20-25 minutes. Allow the crackers to cool down before breaking them apart by hand.

Step 2

Soak the cashews overnight. After soaking, drain and rinse the cashews. Blend the cashews until smooth along with Dijon, nutritional yeast, salt, lemon juice, and plant-based milk. Set the cashew cream in the fridge for 1 hour before using.

Step 3

Peel the carrots and slice them thinly using a peeler. In a bowl, mix olive oil, smoked paprika, garlic powder, tamari, powdered nori, lemon juice, maple syrup, rice vinegar, and capers brine. Add the carrot slices and marinate for at least 1 hour.

Step 4

Assemble the canapés by spreading the cashew cream on the crackers, adding a few slices of carrot lox, and topping with fresh dill and baby capers.

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