These cream cheese carrot lox appetisers look so impressive and are sure to wow your guests. They are actually really …
These cream cheese carrot lox appetisers look so impressive and are sure to wow your guests. They are actually really …
© 2021 OlyaBrand
Thanks for watching! Here’s the recipe:
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Makes 15 canapés
Ingredients:
Cashew Cream
– 1 cup cashew
– 1 tsp Dijon
– 1 tbsp nutritional yeast
– ¼ tsp salt
– 1 tsp lemon juice
– ½ cup plant-based milk
Carrot lox
– 4 carrots
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tbsp tamari
– 1 tsp powdered nori (blended nori sheet)
– 1 tbsp lemon juice
– 1 tbsp maple syrup
– 1 tbsp rice vinegar
– 1 tbsp capers brine
For Serving
– 15 crackers (we used our homemade gluten-free seeded crackers recipe)
– ½ cup fresh dill
– 3 tbsp baby capers
Instructions:
1. CASHEW CREAM: Soak the cashews overnight. Drain and rinse. Blend until smooth. Set in the fridge for 1 hour before using.
2. CARROT LOX: Use a vegetable peeler to create the carrot ribbons. Steam the ribbons for 3 minutes, and allow them to cool down for 10 minutes. In the meantime, prepare the marinade. Add the olive oil, smoked paprika, garlic powder, tamari, powdered nori, lemon juice, maple syrup, rice wine vinegar and capers brine to a container and stir well. Add the carrots to the container and make sure they are thoroughly coated. Leave in the fridge overnight to marinate.
3. To a cracker, add a tablespoon of cashew cream, a rolled-up carrot ribbon, a dill sprig and 3 baby capers. Enjoy 🤍
These canapés look so yummy and festive 🎉