We tried some vegan smoked salmon in our polish what I eat in a day vlog and instantly wanted to try and remake it. We’re now serving it in our cafe in Greystones!! This stuff is unreal!

INGREDIENTS

Vegan Cream Cheese:

  • 400m natural soy yoghurt
  • Pinch of salt

Vegan Salmon:

  • 3 medium carrots
  • Salt
  • 200ml boiling water
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp tamari
  • 1 nori sheet blended into a powder
  • Pinch of salt

 

  • Crackers/Bagels
  • Mixed Herbs
  • Chives/Coriander
  • Black pepper

INSTRUCTIONS

Vegan Salmon:

  • Preheat your oven to 180 degrees celsius
  • Sprinkle some salt over the carrots on a baking tray
  • Bake for 40 minutes
  • While this is baking, make your marinade
  • Mix together the water, smoked paprika, garlic powder, tamari and nori sheet
  • When the carrots are ready leave to cool and them peel into slivers and massage with salt
  • Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge

Vegan Cream Cheese:

  • 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

 

  • Add to crackers/bagels or toast along with herbs and chives or whatever you’d like!