vegan smoked salmon and cream cheese

Vegan Smoked Salmon & Cream Cheese


Serves 4


  • 400 g natural soy yoghurt
  • Pinch of salt
  • Muslin or clean tea towel
  • 3 Carrots
  • 1 tbsp Salt
  • 200 ml boiling water
  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp tamari
  • 1 nori sheet blended into a powder
  • 1 Pinch of salt
  • Ryvita Crackers or Bagels
  • ½ tsp Dried Mixed Herbs
  • ½ bunch of Chives or Coriander
  • ½ tsp Black pepper


  • Preheat your oven to 180 degrees celsius
  • Sprinkle some salt over the carrots on a baking tray
  • Bake for 40 minutes
  • While they are baking, make your marinade by mixing together the water, smoked paprika, garlic powder, tamari and nori sheet
  • When the carrots are cooked leave to cool and then carefully peel the carrots into long slivers, then massage with a sprinkle of salt.
  • Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge
  • You will need a colander, pot and muslin/cheesecloth
  • Pour the yoghurt into a muslin inside a colander over a pot (to catch liquid)
  • Leave over night and then mix in a pinch of salt
  • To serve, spread a generous serving of cream cheese on your cracker, bread or bagel, remove some carrot strips from the marinade, shaking off any excess marinade before adding a few strips to each serving. Garnish with some chopped chives, dried herbs, capers or whatever garnish you prefer : )


Keyword salmon, vegan
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