Marinated carrot ribbons mimic the silky texture and smoky-salty flavor of traditional lox. Paired with a creamy dill cashew spread on rye crackers — it’s a stylish and entirely vegan small bite.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 20 minsFor the Carrot Lox
3 large carrots, peeled
1 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp liquid smoke
1 tsp apple cider vinegar or rice vinegar
½ tsp maple syrup
Optional: pinch of smoked paprika
Optional: a few drops of lemon juice
For the Dill Cashew Cream
¾ cup raw cashews, soaked
2 tbsp lemon juice
1 tsp apple cider vinegar
¼ cup water (plus more to thin as needed)
1 clove garlic
2 tbsp fresh dill, chopped (or 1 tsp dried)
Salt & pepper, to taste
Prepare the Carrot Lox
1
Use a vegetable peeler or mandoline to slice carrots into long, thin ribbons.
Bring a pot of water to a boil and blanch carrot ribbons for 2 minutes. Immediately transfer to an ice bath to stop cooking.
Drain and pat dry.
In a container or bowl, whisk together:
Olive oil
Soy sauce
Liquid smoke
Vinegar
Maple syrup
Optional spices
Add the carrots and toss gently to coat.
Cover and refrigerate overnight (or at least 6–8 hours) , stirring occasionally.
Make the Dill Cashew Cream
2
Drain soaked cashews and place in a blender or food processor.
Add:
Lemon juice
Vinegar
Water
Garlic
Salt & pepper
Blend until very smooth and creamy — scrape down sides as needed.
Stir in chopped dill (or pulse a couple of times).
Adjust texture with more water, if needed.
Chill until ready to serve.
Assemble the Appetizers
3
Lay out rye crackers or crispbreads on a serving tray.
Spoon or pipe a small dollop of dill cashew cream onto each cracker.
Top with a curl or folded ribbon of carrot lox .
Garnish with:
A sprig of dill
Capers
Red onion sliver
Or a few microgreens
Serve
Variations
5
Use beet juice in the marinade for a slight pink hue (like traditional lox).
Add a little horseradish to the cashew cream for extra bite.
Serve open-faced on cucumber rounds , blini , or mini bagels instead of crackers.
Pairing Suggestions
6
Wine: Sparkling rosé, dry Riesling, or Grüner Veltliner
Cocktail: Cucumber vodka spritz, Bloody Mary, or dill martini
Non-alcoholic: Cucumber-mint tonic, lemon shrub soda, or cold brew with lemon
Ingredients For the Carrot Lox
3 large carrots, peeled
1 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp liquid smoke
1 tsp apple cider vinegar or rice vinegar
½ tsp maple syrup
Optional: pinch of smoked paprika
Optional: a few drops of lemon juice
For the Dill Cashew Cream
¾ cup raw cashews, soaked
2 tbsp lemon juice
1 tsp apple cider vinegar
¼ cup water (plus more to thin as needed)
1 clove garlic
2 tbsp fresh dill, chopped (or 1 tsp dried)
Salt & pepper, to taste
Directions Prepare the Carrot Lox
1
Use a vegetable peeler or mandoline to slice carrots into long, thin ribbons.
Bring a pot of water to a boil and blanch carrot ribbons for 2 minutes. Immediately transfer to an ice bath to stop cooking.
Drain and pat dry.
In a container or bowl, whisk together:
Olive oil
Soy sauce
Liquid smoke
Vinegar
Maple syrup
Optional spices
Add the carrots and toss gently to coat.
Cover and refrigerate overnight (or at least 6–8 hours) , stirring occasionally.
Make the Dill Cashew Cream
2
Drain soaked cashews and place in a blender or food processor.
Add:
Lemon juice
Vinegar
Water
Garlic
Salt & pepper
Blend until very smooth and creamy — scrape down sides as needed.
Stir in chopped dill (or pulse a couple of times).
Adjust texture with more water, if needed.
Chill until ready to serve.
Assemble the Appetizers
3
Lay out rye crackers or crispbreads on a serving tray.
Spoon or pipe a small dollop of dill cashew cream onto each cracker.
Top with a curl or folded ribbon of carrot lox .
Garnish with:
A sprig of dill
Capers
Red onion sliver
Or a few microgreens
Serve
Variations
5
Use beet juice in the marinade for a slight pink hue (like traditional lox).
Add a little horseradish to the cashew cream for extra bite.
Serve open-faced on cucumber rounds , blini , or mini bagels instead of crackers.
Pairing Suggestions
6
Wine: Sparkling rosé, dry Riesling, or Grüner Veltliner
Cocktail: Cucumber vodka spritz, Bloody Mary, or dill martini
Non-alcoholic: Cucumber-mint tonic, lemon shrub soda, or cold brew with lemon
Carrot Lox on Rye Crackers with Dill Cashew Cream
