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.
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.
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.
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 chilled or at room temperature.
Best assembled close to serving time to keep crackers crisp.
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.
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
6 servings