Carrot Lox Bagel with Vegan 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 Carrot Lox:

4 Large Orange Carrots

2 tsp Salt

1 cup Hot Water

¼ cup Fresh Lemon Juice

¼ Soya Sauce or Tamari (Gluten-Free)

2 tsp White Miso Paste

3 tbsp Rice Wine Vinegar (Mirin)

2 tbsp Olive Oil

4 Nori Sheets, torn, crumpled or blended into small pieces (smaller the better)

½ tsp liquid smoke (optional)

subheading: For the Vegan Cream Cheese:

2 cup Raw Cashews

2 tbsp Fresh Lemon Juice

½ cup Coconut Cream

1 tsp Apple Cider Vinegar

1 tsp Salt

Optional ad ins: 1 garlic clove or ½ tsp garlic power, 2 tbsp chives or fresh dill

Directions at susancooksvegan.com

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