The Edgy Veg

Vegan Smoked Salmon

Vegan Smoked SalmonIf you, your family or guests are plant-based or allergic to fish, a vegan smoked salmon is super easy to make with this vegan lox recipe! Typical vegan smoked salmon recipes can take up to 3 days of preparation, but not this carrot lox recipe! It’s much quicker.

This vegan lox recipe is so fast and simple. It’s great to make on the weekend to use for Sunday brunch or as a food prep for the rest of the week!

Whether you have a barbeque smoker or just whip up my marinade, you can have fun with different ways to prepare this delicious plant-based recipe.

Related Recipe: Vegan Fish Recipe using Banana Blossoms

Vegan Smoked SalmonVegan Smoked Salmon


To make vegan smoked salmon, the best results will come from marinating the carrots for as long as possible, I find that overnight is best, but if you don’t have that much time you will still get delicious results.

Cook the carrots in salted room temperature water until it comes to a boil and an additional 5-10 minutes, or until fork-tender but not mushy. They should still hold their shape. Transfer the carrots to an icebath immediately. This stops them from cooking. After cooling for 2 minutes, lay on a wire rack to dry.

In a container or small bowl, whisk together hot water, nori granules, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder and olive oil. Set aside.

Using a very sharp knife, very carefully, slice the carrots lengthwise, alternating between thin strips and sashimi-style pieces. Lay these in the marinade and place in the fridge. Allow to marinate for as long as you can; typically I leave them overnight. The longer they sit, the more the carrots will take on the taste and texture of smoked salmon.

When ready to serve, allow the lox to come to room temperature and serve how you’d prefer your smoked salmon. Typically, I lay my vegan lox on a toasted bagel, smeared with vegan cream cheese and topped with dill, capers, and thinly sliced red onion.

You can also use carrot lox for sushi, on salads, sandwiches, and pasta!

The full Recipe is down below!

Vegan Smoked SalmonInterested in making more vegan fish style recipes? Check out my recipes on how to make watermelon tuna sashimi, vegan beer-battered fish and chips, and vegan Baja fish tacos



  1. Place carrots in a pot, covered with salted water and bring to a boil. Cook for 5-10 minutes or until fork-tender but not mushy. Carrots should hold their shape.
  2. Transfer to an ice bath for 2 minutes to stop cooking. Place on a wire rack to dry.
  3. Meanwhile, in a container or bowl, whisk together hot water, nori granules, caper brine, vinegar, miso paste, soy sauce, garlic powder and lemon juice. Set aside.
  4. Using a very sharp knife, very carefully, slice the carrots lengthwise. Make some thin strips and some sashimi-style pieces. Lay in the marinade. Let sit in the fridge as long as you can. I find overnight works best. The longer they sit, the more the carrot takes on the flavour and texture of smoked salmon.
  5. When ready to use, remove from the fridge and allow the carrots to come to room temperature and serve in your favourite manner.

Suggested serving:

How long does vegan smoked salmon or vegan lox last for?

This vegan “smoked salmon” is pickled since it’s marinating in the brine vinegar mixture and could last up to 10 days in the fridge, but you’ll probably eat it all before the end of the week.

Vegan Smoked Salmon

Vegan Smoked Salmon Recipe

5.0 from 23 reviews
Vegan Smoked Salmon (Vegan Carrot Lox)
Cook time
Total time
Whether you or guests are plant-based or allergic to fish, vegan smoked salmon is super easy to make with this carrot lox recipe!
Recipe type: Brunch
Cuisine: American
Serves: 8-10 servings
  1. Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
  2. Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
  3. Meanwhile, in a container or small bowl, whisk together, hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
  4. Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
  5. Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
  6. When you’re ready to use, remove carrot lox from the fridge and allow to come to room temperature.
  7. Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.
Nutrition Information
Calories: 62 Fat: 5.6g Carbohydrates: 1.7g Protein: 1g


Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!


If you make this Vegan Smoked Salmon Recipe, let me know what you think by leaving ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food creation on social and tag me @edgyveg on your photo so I don’t miss it!

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  • What started as peeling carrots for a salad turned into me remembering I had been wanting to try this recipe for awhile, so no salad, it’s all about the lox!

    *I didn’t have nori, miso or lemon juice so I subbed kombu dashi (kelp granules), doenjang (korean miso), and distilled vinegar + frozen lemon zest. For some smoke, I added smoked paprika and liquid smoke. I kept the rest of the recipe as is.

    I switched up a few steps as I didn’t have faith I could slice the carrots thinly once cooked. I first peeled the carrots & rubbed with salt. Then, steamed the salted carrots for 7 minutes and tossed into an ice bath. The carrots were pretty soft, but I made sure to leave a tiny bit of firmness so they could soften some more in the hot marinade. Once the carrots were cooled, I tossed them into the marinade and let the mixture cool before I lost all patience and had to taste this thing. The flavors didn’t have a chance to absorb into the carrots yet but already they tasted great! I have never had lox prior to giving up animal protein 30 years ago, so I can’t speak to how this compares conventional salmon lox but these delivered on the brine I was anticipating. I enjoyed this recipe on some toasted sourdough with Miyoko’s chives cream cheese whipped with some creamer to make it softer, capers and thinly sliced cucumbers & red onion. This was bangin’! Thanks so much this recipe!!

  • Mermiad says:

    I used white wine vinegar, I never use as much olive oil, b/c I don’t need it, but always add more salt on top of the bagel when I go to eat it, b/c I love salt.

    Delicious …. 🙂

    So many recipes say to bake / roast the carrots, strongly dislike that method. Been making this in general about 6 years and recently tried the roasted method, yuck. Found your recipe about a week ago and love it. I’ve been peeling my carrots first thickly and then boiling, but they don’t the shape as well. This method takes a tiny bit b/c of the ice bath etc, but it’s actually easier than how I was doing it, peeling the carrots into thick slices, then boiling,

    5 stars! If you’re not big on oil, just don’t add as much. I actually love oil, but don’t need a bunch with this recipe … I still use a good amount 🙂

  • Made this for the first time and took it to a brunch where we were the only vegans. it was a big hit, served with bagels, vegan cream cheese, cucumbers & red onions. it was a little oily for me, but someone who eats salmon loxs told me this is normal. I let it marinate over night. very easy recipe!
    (I used Trader Joe’s nori flakes and they worked great)

  • Soooo good and easy!! I was desperate for the vegan salmon I buy from my local shop but they were out so I thought I’d try this. I don’t think I’m spending £7 on the shop one ever again, thanks!

  • I can’t wait to try this! Looks amazing and you are absolutely beautiful! Thank you for your great recipes and the videos that help explain the steps so much!

  • This sounds great! Can we simply use a little nori sheet as an alternative to the nori granules?

  • I love this recipe and make it often. If you’re lazy like me, prebagged carrot chips from the produce section work well and save time on chopping. Also, I LOVE these carrots in homemade sushi. Use 1/2 sesame oil and 1/2 olive oil and it’s really good!

    • o0o0o! I’m going to try this with sesame oil next time! That sounds super tasty!

  • Its perfect, come up really good. I made it for our Friday office breakfast and everyone was surprised how balanced flavors were.
    Thanks, Irene

    • EdgyVeg says:

      wow that’s incredible! Thank you so much for sharing with your colleagues.

  • hi, thanks for sharing the recipe! i wonder if it will taste smokey at all? as i there is no such ingredient listed. (sometimes, it’s all in the mix of flavours though, hence my question:)

    • If you make the marinade and it doesn’t taste smokey enough for you, you’re welcome to add 1/4 tsp of liquid smoke to the mix before adding the carrots!

  • I made this last night and marinated it for about 20 hours, eating it at a special buffet party this evening. Topping vegan cream cheese on heart shaped toasts with a little fresh dill, it was a great hit! Thank you for such a simple, delicious recipe! The only change I made was to finely pare the carrot with a vegetable peeler before cooking briefly in boiling water prior to marinating, rather than cutting it after cooking.

  • These were amazing! Well done fantastic recipe

  • Just a fantastic recipe! I found this now during the summer but it will definitely go to my christmas vegan cooking list 🙂

  • SO NICE! It wasn’t salmon when I tried it by itself, but the flavor was still super nice. BUT then I added it to a vegan philadelphia roll. It was PERFECT. Ate it after 24 hours, but I am still marinating some slices. Curious how it evolves! Next time, I would try to slice even thinner and cook a tiny big longer in the hot water.

  • Alarine says:

    I made an oil-free and reduced-salt version of this and although it probably tasted less authentic, it still turned out really well. Next time I’ll try a thicker marinade to compensate.

  • This recipe is reeeeally good! I added some smoked salt and smoked paprika in lieu of using a smoker. I also forgot to add the 3/4 cup hot water, but it tasted pretty wonderful without it so I just omitted it; I’ll try it with the hot water as written next time for comparison.

    I used 2tbsp caper brine and 1tsbp homemade red onion pickling liquid. I’ve made carrot lox before, but used a different method (baking in oven over salt) and different marinade – I find this version tastes better and is actually easier.

    I may try steaming the carrots next time to retain more of the nutrients (though as long as they aren’t over boiled this shouldn’t make a huge difference, I wouldn’t think?)

    Thanks for sharing!

  • This recipe is so amazing! Quick to make and so delicious.

  • Kay wilcoxon says:

    This by far my favorite vegan lox recipie

  • Have been looking at carrot lox recipes for years but never tried to make it. This one looks easy and gets good reviews so I want to make for New Year’s Day brunch. Two questions: is the salt to salt the water for cooking the carrots? (One reviewer’s comments about that confused me.) And what’s meant by shashimi-style cuts? I’ll be using fat carrots and a knife, not a mandolin. I’ve never had shashimi. Thank you!

  • Kelley Di Fiore says:

    I made this for Christmas morning breakfast and it was amazing! I used a cheese slicer (the kinds used for cheese like gouda… and something that I haven’t used now for years!) to slice the carrots. It worked so well!

  • This has become a staple in my house! I make a double batch and use it all week on bagels, tofu scrambles, salads, roasted veggies, and anything else I can dream up. It’s also really flexible– I’ve used pickle or olive brine instead of capers, lime juice instead of lemon, and added stuff like caraway, coriander, or dill to give it more of a gravlax feel, and I usually add a pinch of smoked salt or paprika because I don’t have a smoker. I also use a mandoline to slice the carrots after cooking because it’s faster and easier for me, and I’ve kept it in the fridge for up to two weeks, because the brine has enough salt and acidity to keep things pretty safe.

    For those asking about oil: I don’t like to add the oil to the brine mixture because I’m always too impatient to bring it up to room temp before serving and the oil is unappealingly chunky straight out of the fridge, so I find it works just as well to drizzle a little bit of olive oil over the amount I’m eating for the day, and if I’m in a hurry it tastes fine without, the texture is just less silky and more carrot-y. Thanks so much for the fantastic recipe!

  • I didn’t *quite* follow the instructions and this still turned out great. I cut my carrots into thin strips before boiling using a veg peeler (however, I messed up and didn’t cook them long enough so they still had a tiny bit of crunch – oops!). I subbed olive brine for the caper brine, a minced garlic clove for garlic powder and added in a few dashes of liquid smoke. My non-veg husband tasted it and pointed out the texture was too crunchy (which is my fault) but the flavour was great. He was actually a bit weirded out that carrots were made to taste like salmon. This was so easy, it’s definitely going to be made regularly here!!

  • Great recipe! Loved it! I subbed pickle brine for caper brine and Kelp granules for the Nori. I also added some liquid smoke.

  • We enjoy the taste but not the cruelty behind it, I love the taste of a steak or burger but don’t believe in eating the flesh of a sentient being, simple as,
    Why do non vegans always feel the need to interrogate and question what and why vegans eat what they do and then proceed to criticize??

  • I had already started boiling the carrots when I realized that I could not find my nori anywhere! So I decided to just accept that my final product was going to be more of a smoked carrot than a smoked salmon. I misread the instructions, and I thought the 1 teaspoon of salt was for the water when you boil the carrots, so my carrots and the marinade were both under salted, but I realized it before too long and added some more salt to the marinade. I added a few dashes of liquid smoke, as well as a pinch of smoked paprika, and I blended up a tablespoon of capers and slightly reduced the amount of caper juice. I do not have fresh lemons right now (thanks, Corona!), so I subbed ACV for the lemon juice. The marinade tastes delicious, and I will see how the carrots taste tomorrow!

  • This recipe is delicious! I made a couple extra carrots because it was a lot of marinade, and they were perfect! Would make again for sure!

  • SO GOOD!! Impressed vegans and non vegans alike 😉 I added a tiny bit of liquid smoke as I don’t have a smoker! Trying the bacon next!

  • This is hands down the best vegan lox recipe I’ve tried. Not only is it really easy to make but the taste and texture is right on! This is my first recipe I’ve tried from EdgyVeg but I can’t wait to try more 🙂

    • Just wondering if you could add the carrot roasting option as well to the recipe? This looks so amazing and I’d love to try out both ways. Thanks!!

  • Looks interesting! We are trying hard to be WFPB so are eliminating oil. If we leave the oil out of the marinade do you think that will destroy the integrity of the recipe?

    • I haven’t tried this recipe without the oil. My prediction is that the final product would be missing the “fatty” component that fish often has, and a no-oil version may feel more pickled than smoked.

      • How long will this keep in the fridge?? Looks great! We just whipped up a batch (:

        • Hi Mary! Thanks so much for leaving a comment! The vegan “smoked salmon” is pickled and could last up to 10 days since it’s marinating in the brine vinegar mixture 🙂 I would love if you could comment again what you liked most about it 🙂 it really helps me out ❤️

  • Patrice says:

    Have you been reading my mind, Candice? Well done! Cannot wait to make this! Thank you!

  • Why do vegans always try to replicate food they dont wanna eat?? Always trying to make a meat or fish tastalike recipe….

    • Many vegans grew up eating a typical diet of animal products before realizing the harm they were inflicting on their bodies, animals & the planet. We don’t make food we don’t want to eat, we make food that is familiar to us, connected to the comfort of our past, but that is not the animals we don’t want to eat. Hope that helps clarify.

    • Because meat tastes good, but requires that animals be killed and/or kept in unacceptable conditions. Why do omnivores always ask this question? It’s not that hard to figure out. We’re not eating vegetable simply because we like vegetables. We’re eating them because it’s the humane choice.

    • Thank you Candice! This is a great recipe
      I used about 20 drops of liquid smoke in place of actual smoking, and it turned out beautifully. I used my mandolin to get thin even slices but found that the the carrot skin gummed things up. So I just wiped off the peel (so easy when cooked)
      As for the bait question about vegans, it’s because most of us are transitional eaters, not cradle vegans. I suspect that animal foods only taste good to us because we grew up eating them every day. When I think back, I spent a lot of time and energy trying to make a blah chicken breast taste like something. And the endless what-to-do-with-ground-beef quest. Gah! My diet is more varied and interesting now. Especially with creative souls like Candice here developing new ideas!

    • why do meat eaters always question the goings on of the vegans…. BUTT OUT dude.

  • Can you use kelp powder instead of nori granules?


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