When we were developing the menu for Roots + Fruits, a little vegan cafe in Vancouver’s Strathcona neighbourhood, we knew we wanted to do a creative toasts menu. Since our restaurant is based mostly on vegan versions of popular dishes, we wanted to try to emulate smoked salmon lox and cream cheese as best as we could.
I approached our head cook about the idea, and she leaned on her Japanese background to come up with the proper mixture that would transform the tender carrots into sweet and salty salmon-like lox. With the nori flakes on top, it really brings out the flavours of the ocean. You’ll notice that a lot of plant-based menus have their own versions of this dish now.
Serves four.
Ingredients
Marinade
4 large carrots
¼ cup tamari
3 tablespoons rice vinegar
2 tablespoons water
1 teaspoon wasabi
¼ teaspoon liquid smoke
Cashew Dill Cream Cheese
1 cup raw organic cashews
5 grams garlic
1 tablespoon lemon juice
½ tablespoon olive oil
½ teaspoon cumin powder
½ teaspoon salt
5 grams chopped fresh dill
Method
Soak the cashews overnight.
Peel and then steam the carrots until tender and cool.
Peel the tender carrots into long strips and place them in the marinade overnight.
For the cashew dill cream cheese, add everything into a blender (except for the dill) and puree. Add a splash of water if the mixture is too thick. Place the mixture into a bowl and add the fresh dill.
Assemble your dish by cutting a thick slice of fresh (and toasted) sourdough bread.
Spread a generous amount of cashew dill cream cheese on the toast and add marinated carrot lox.
For the final touches, add sliced raw red onion, capers, fresh group pepper, organic micro greens, and nori flakes.
Smile when your meat-eating friends say it tastes like the real thing.
UPDATE, Aug. 16, 2018: Roots + Fruits has decided to close.
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