Vegan Open-Faced Smoked Salmon and Cream Cheese Bread
Transform your breakfast or brunch with this irresistible **Vegan Open-Faced Smoked Salmon and Cream Cheese Bread**, a plant-based twist on a classic favorite. Delicate ribbons of marinated carrots—infused with the smoky, briny flavors of liquid smoke, soy sauce, and nori—mimic the texture and taste of smoked salmon, while a creamy cashew-based spread seasoned with fresh dill, nutritional yeast, and a hint of garlic serves as a dairy-free cream cheese alternative. Served on crisp slices of sourdough or whole-grain bread and topped with capers and red onion, this vibrant dish is perfect for vegan enthusiasts and adventurous foodies alike. Ready in just over 30 minutes, this recipe is an indulgent yet wholesome addition to your meal repertoire that’s packed with flavor and completely plant-powered!
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Recipe Information
Ingredients
- 3 pieces large carrots
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 large piece nori sheet
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh dill
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 4 slices whole grain or sourdough bread
- 2 tablespoons capers
- 0.25 cup sliced red onion
Instructions
Soak the raw cashews in hot water for at least 30 minutes to soften. Once soaked, drain and rinse them well.
While the cashews are soaking, peel the carrots and use a vegetable peeler or mandoline to slice them into thin, wide ribbon-like strips that resemble smoked salmon.
Prepare the marinade by mixing liquid smoke, soy sauce, rice vinegar, and maple syrup in a shallow dish. Cut the nori sheet into small strips and add it to the marinade to infuse the carrots with a sea-like flavor.
Submerge the carrot ribbons in the marinade, ensuring they are well-coated. Let them marinate for at least 20 minutes.
In a blender, combine the soaked and drained cashews with lemon juice, nutritional yeast, apple cider vinegar, fresh dill, garlic powder, and salt. Blend until smooth, adding a small amount of water or unsweetened almond milk as needed to reach a creamy consistency similar to cream cheese.
Preheat your oven to 375°F (190°C). Spread the marinated carrot slices on a parchment-lined baking sheet and bake for 10-15 minutes, or until they have a nice smoky aroma and slight crispiness at the edges.
Toast the bread slices in a toaster or under a broiler until golden and crisp.
Spread a generous layer of the vegan cream cheese on each toasted bread slice.
Top with the baked carrot 'salmon', a few capers, and a bit of sliced red onion for garnish.
Serve immediately and enjoy your delicious vegan open-faced 'smoked salmon' and cream cheese bread!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 31.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2213 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
