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.
Servings
Ingredients
Seeded Crackers
- 1 cup mixed seeds
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp garlic
- ½ tsp red chili flakes optional
- ½ tsp sea salt flakes
- ⅔ cup chickpea flour besan
- 2 tbsp olive oil
- ⅓ cup warm water
Cashew Cream
- 1 cup cashews
- 1 tsp Dijon
- 1 tbsp nutritional yeast
- ¼ tsp sea salt flakes
- 1 tsp lemon juice
- ½ cup 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 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.