These cream cheese carrot lox appetisers look so impressive and are sure to wow your guests. They are actually relatively straightforward to make, and everything can be made ahead of time to be assembled just before your party.
The healthy seeded crackers are one of the most popular recipes we’ve ever shared! Combined with the colourful carrot ribbons, cream cheese, fresh dill and capers, you’ve got a festive and delicious appetiser that brings a bright and flavourful touch to the party.
Plus, the entire recipe is plant-based, so it’s suitable for anyone at the party following a vegan or vegetarian diet!
Cream Cheese Carrot Lox Canapés
Impress your guests with these straightforward, make-ahead Cream Cheese Carrot Lox Canapés. A vibrant, flavorful, and plant-based appetizer perfect for any party.
Equipment
Ingredients
Seeded Crackers
- 1 cup (140 g) mixed seeds
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp (0.5 tsp) garlic
- ½ tsp (0.5 tsp) red chili flakes - optional
- ½ tsp (0.5 tsp) sea salt flakes
- ⅔ cup (80 g) chickpea flour - besan
- 2 tbsp olive oil
- ⅓ cup (78.86 ml) warm water
Cashew Cream
- 1 cup (129 g) cashews
- 1 tsp Dijon
- 1 tbsp nutritional yeast
- ¼ tsp (0.25 tsp) sea salt flakes
- 1 tsp lemon juice
- ½ cup (118.29 ml) dairy-free 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) - 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 (23.5 g) fresh dill
- 3 tbsp baby capers
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C), baking on the middle rack, and rotating the tray halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: the crackers may need a little longer to turn golden.
Nutrition Information
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OMG…Ohhhh so good! Mother’s brunch hit!!! This was the first but not last time I’ll make these. No need to be vegan to love this recipe. Thank you!
That makes me so happy! Thank you for sharing Julie 🥰