Vegan Smoked Salmon & Cream Cheese
This vegan twist on smoked salmon and cream cheese is surprisingly tasty, with a flavour and texture similar to traditional smoked salmon. Even sceptics have been pleasantly surprised! Give it a try for a unique, plant-based treat.
Takes
Serves 4
Ingredients
Vegan Cream Cheese:
- 400 g natural soy yoghurt
- Pinch of salt
- Muslin or clean tea towel for straining
Smoked 'Salmon':
- 3 carrots
- 1 tbsp salt for baking
- 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
To Serve:
- Ryvita crackers or bagels
- ½ tsp dried mixed herbs
- ½ bunch of chives or coriander chopped
- ½ tsp black pepper
- Optional: capers for garnish
Instructions
- Prepare the Vegan Cream Cheese:Line a colander with muslin or a clean tea towel and place it over a pot to catch the liquid.Pour the soy yoghurt into the muslin-lined colander, sprinkle with a pinch of salt, and cover with a plate or wrap.Allow it to drain overnight in the fridge to thicken.
- Prepare the Carrot 'Salmon':Preheat your oven to 180°C.Place the carrots on a baking tray and sprinkle with 1 tbsp of salt.Bake the carrots for 40 minutes until they are tender. Allow to cool.
- Make the Marinade:In a bowl, combine the boiling water, smoked paprika, garlic powder, tamari, and blended nori sheet. Stir well to mix.
- Marinate the Carrots:Once the carrots are cool, carefully peel them into long, thin slivers.Massage the carrot slivers with a pinch of salt.Place the carrots in a container, cover with the marinade, seal, and refrigerate for at least 24 hours to absorb the flavours.
- Serve:Spread a generous layer of vegan cream cheese on each cracker or bagel.Remove a few carrot strips from the marinade, shaking off any excess liquid, and place them on top of the cream cheese.Garnish with chopped chives, dried mixed herbs, black pepper, and capers if desired.