Vegan Smoked Salmon on Herb Cream Cheese Toast
Experience a plant-based twist on a brunch classic with this Vegan Smoked Salmon on Herb Cream Cheese Toast recipe. Thinly sliced, marinated carrots mimic the smoky, tender texture of traditional smoked salmon, combining liquid smoke, soy sauce, rice vinegar, and nori for a burst of ocean-inspired flavor. Paired with a creamy, tangy vegan herb cream cheese made with fresh dill, chives, and lemon juice, this dish is layered on golden-crisp slices of crusty bread brushed with olive oil. Topped with briny capers and a touch of black pepper, it delivers a sophisticated, dairy-free and fish-free option that’s perfect for breakfast, brunch, or a light snack. Ready in under an hour and serving four, this recipe is a must-try for vegans and foodies alike!
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Recipe Information
Ingredients
- 2 units large carrots
- 2 teaspoons liquid smoke
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 unit nori sheet
- 0.5 teaspoon salt
- 0.5 cup vegan cream cheese
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- 1 teaspoon fresh lemon juice
- 4 units crusty bread slices
- 1 tablespoon olive oil for brushing
- 2 tablespoons capers
- 1 pinch black pepper
Instructions
Preheat the oven to 350°F (175°C).
Peel the carrots and slice them into thin ribbons using a vegetable peeler.
In a bowl, mix liquid smoke, soy sauce, olive oil, rice vinegar, and salt.
Crush the nori sheet into small flakes and add it to the marinade.
Add the carrot slices to the marinade, toss well to coat, and let them sit for at least 15 minutes.
Spread the carrot slices evenly on a baking sheet lined with parchment paper.
Bake the carrots in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly shriveled.
Remove the carrots from the oven and let them cool to room temperature.
In a small bowl, combine the vegan cream cheese with chopped dill, chives, and lemon juice. Mix until smooth.
Brush the slices of crusty bread with olive oil.
Toast the bread slices in a pan over medium heat until golden brown and crispy.
Spread a generous layer of the herb cream cheese on each toast slice.
Lay the cooled carrot 'salmon' slices over the cream cheese.
Top with capers and a pinch of black pepper before serving.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 886 mg | 19% | |
*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.
