Vegan Smoked Salmon and Cream Cheese Bread
Discover the ultimate plant-based delight with this Vegan Smoked Salmon and Cream Cheese Bread recipe, perfect for impressing guests or satisfying your cravings! This creative twist on the classic smoked salmon dish features tender carrot ribbons marinated in a smoky, savory blend of liquid smoke, soy sauce, and maple syrup, delivering a complex, seafood-like flavor. Paired with homemade cashew cream cheese infused with lemon juice and nutritional yeast, and served atop freshly baked, fluffy bread, this recipe combines textures and flavors beautifully. Garnished with fresh dill for an aromatic finish, this dish is not only dairy-free but also packed with wholesome ingredients. Whether you're looking for vegan brunch ideas or a stunning appetizer, this recipe offers an unforgettable experience that's as delicious as it is compassionate.
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Recipe Information
Ingredients
- 3 pieces Large carrots
- 2 tablespoons Liquid smoke
- 2 tablespoons Soy sauce or tamari
- 1 tablespoon Maple syrup
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sea salt
- 1 cup Cashews (soaked for 4 hours or overnight)
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 2 tablespoons Coconut oil (melted)
- 0.25 cup Water
- 3 cups Bread flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Warm water
- 2 tablespoons Fresh dill (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
Peel the carrots into long ribbons using a vegetable peeler and place them into a baking dish.
In a small bowl, whisk together the liquid smoke, soy sauce, maple syrup, apple cider vinegar, garlic powder, and sea salt. Pour over the carrots and gently toss to coat.
Cover the baking dish with foil and bake for 20-25 minutes until the carrots are tender. Let cool completely before use.
For the cashew cream cheese, drain and rinse the soaked cashews. Blend them in a food processor with lemon juice, nutritional yeast, melted coconut oil, and water until smooth and creamy. Taste and adjust seasoning if needed.
In a large bowl, combine bread flour, instant yeast, sugar, and salt. Add olive oil and warm water, and mix to form a dough.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 1.5 to 2 hours until doubled in size.
Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let rise for another 30 minutes.
Bake the bread for 25-30 minutes or until golden brown and hollow sounding when tapped. Cool on a wire rack before slicing.
To assemble, spread a generous layer of cashew cream cheese on each slice of bread, top with marinated carrot lox, garnish with fresh dill, and serve.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 47.1 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2617 mg | 56% | |
*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.
