Category, DifficultyIntermediate

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!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Vegan Cream Cheese:
 400 g natural soy yoghurt
 Pinch of salt
Vegan Salmon:
 200 ml boiling water
 2 tbsp 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

Vegan Salmon:
1

Preheat your oven to 180 degrees celsius

2

Sprinkle some salt over the carrots on a baking tray

3

Bake for 40 minutes

4

While this is baking, make your marinade

5

Mix together the water, smoked paprika, garlic powder, tamari and nori sheet

6

When the carrots are ready leave to cool and them peel into slivers and massage with salt

7

Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge

Vegan Cream Cheese:
8

You will need a colander, pot and muslin/cheesecloth

9

Pour the yoghurt into a muslin inside a colander over a pot (to catch liquid)

10

Leave over night and then mix in a pinch of salt

11

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

Ingredients

Ingredients
Vegan Cream Cheese:
 400 g natural soy yoghurt
 Pinch of salt
Vegan Salmon:
 200 ml boiling water
 2 tbsp 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

Directions

Vegan Salmon:
1

Preheat your oven to 180 degrees celsius

2

Sprinkle some salt over the carrots on a baking tray

3

Bake for 40 minutes

4

While this is baking, make your marinade

5

Mix together the water, smoked paprika, garlic powder, tamari and nori sheet

6

When the carrots are ready leave to cool and them peel into slivers and massage with salt

7

Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge

Vegan Cream Cheese:
8

You will need a colander, pot and muslin/cheesecloth

9

Pour the yoghurt into a muslin inside a colander over a pot (to catch liquid)

10

Leave over night and then mix in a pinch of salt

11

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

Vegan Smoked Salmon & Cream Cheese

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