Gluten-Free Bagel with Vegan Carrot Lox & Cream Cheese (Allergy-Free)

gluten-free bagel and vegan carrot lox on a white plate

5 from 1 reviews

Every good New Yorker knows bagels & lox are essential! This Gluten-Free Bagel with Vegan Carrot Lox & Cream Cheese recipe is just the allergy-free recipe you need to still enjoy the classic Jewish deli sandwich! This vegetarian smoked salmon will make your breakfast or lunch bagel sandwich the envy of every city dweller!



Carrot Lox:

To Assemble:


  1. To make the carrot lox, thinly slice the carrot lengthwise (I did not peel mine), or use a vegetable peeler to make long ribbons.
  2. Boil the carrot ribbons for 5 to 10 minutes, depending on the thickness. Just enough to get them soft, but not falling apart. Drain and blanch in a bowl of ice cold water.
  3. In a bowl, mix together the coconut aminos, smoked paprika, pepper, and salt. Place the cooled carrot ribbons in the marinade and allow them to sit in the fridge for at least 2 hours.
  4. To assemble the bagels and lox, slice and toast the bagels, spread on the cream cheese, layer on the carrot lox, and then add any additional toppings you desire.


Keywords: bagels, lox, carrots, cream cheese, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, fish-free, sesame-free