Vegan Lox and Cream Cheese

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the lox:

3 carrots

3 cups coarse salt

½ teaspoon vinegar

2 teaspoons liquid smoke

1 teaspoon olive oil

subheading: For the cashew cream cheese:

2 cups cashews, soaked

4 tablespoons water

3 tablespoons lemon juice

2 teaspoons apple cider vinegar

1 teaspoon liquid smoke

1 tablespoon nutritional yeast

5 ounces non-dairy yogurt

Salt and pepper

Directions at vegnews.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer