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Carrot Lox Bagel with Smoky Artichoke & Herb Cream Cheese

Yields2 ServingsPrep Time45 minsTotal Time45 mins

Nuts For Cheese Carrot Lox Bagel

 1 wedge of Smoky Artichoke & Herb 100% Dairy-Free Plant-Based Cheese
 2 medium-large carrots
 2 tsp liquid smoke
 1 tsp smoked paprika
 1 tsp garlic powder (or 1 crushed garlic clove)
 2 tsp onion powder
 1 cup water
 1.50 tbsp tamari
 ½ tbsp maple syrup
 2 bagels of choice
 2 tbsp capers
 ¼ red onion
 Garnish: fresh dill, 1/2 lemon cut into wedges
1

Prep the carrot lox by shaving the carrot. We used a vegetable peeler and made sure
that we peeled one side only to create larger shreds.

2

Steam the carrots for approximately 3 minutes, until soft but not too soft they turn to
mush.

3

In a small mixing bowl add the liquid smoke, smoked paprika, garlic powder, onion
powder, water, tamari and maple syrup and whisk until everything is combined.

4

Place the carrots in the smoky mixture and let it sit for 30 minutes to overnight.

5

Once the lox is ready assemble your bagel by cutting it in half and toasting it, then add
ΒΌ of the Smoky Artichoke Nuts for Cheese triangle, top with carrot lox, red onion, fresh
dill, caper and a squeeze of lemon.

6

Repeat for the rest of the bagel slices.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 600
% Daily Value *
Total Fat 18.4g29%

Saturated Fat 6.4g32%
Cholesterol 0mg
Sodium 1887mg79%
Potassium 414mg12%
Total Carbohydrate 90.6g31%

Dietary Fiber 10g40%
Sugars 16.9g
Protein 20.5g41%

Calcium 16%
Iron 26%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.