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carrot lox bagel board

The perfect plant-based alternative to a bagel and lox brunch board with cured carrot ribbons that are salty, smokey, with fresh citrus and herbs.
Prep Time15 minutes
Additional Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Servings: 12
Author: the communal feast


  • For the smoked carrots
  • 5 large carrots washed and cut into ribbons
  • 2 tablespoons liquid smoke
  • 1/2 lemon juiced
  • 1 tablespoon fresh dill chopped
  • Salt
  • For the bagel spread
  • Vegan cream cheese regular cream cheese is fine for non vegan
  • 1 tablespoon fresh dill chopped
  • Radishes
  • Red onions
  • Fruits
  • Pickle veggies
  • Avocado
  • capers
  • bagels


  • 1. Using a vegetable peeler cut the carrots into ribbons lengthwise and sprinkle with some salt. Let rest and pat dry while the water is boiling.
  • 2. Bring a large pot of water to a boil. When the water is boiling add the carrot ribbons and blanch for 1 minute. Transfer to a bowl filled with ice and cold water and let sit for 5 minutes
  • 3. Remove the carrots from the water and pat dry. In a container with a lid add carrots, liquid smoke, lemon, dill and pinch of salt. Gently stir coat all of the carrot ribbons and let sit in the refrigerator 1 hour minimum or overnight.
  • 4. For vegan cream cheese- combine cream cheese and chopped dill stirring to incorporate to create a dill cream cheese.
  • 5. When ready to serve spread all of the ingredients onto a serving tray for “self-serve” assembling as pictured above.