Vegan Lox Recipe By Tasty

Steps:

• In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
• Fold in the chocolate chunks evenly.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F (180°C).
• Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Cool completely.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Set the carrots on a baking sheet and season all over with the salt.
• Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
• Meanwhile, in a food processor, combine the water, soy sauce, capers, caper brine, rice vinegar, canola oil, paprika, garlic powder, and remaining ½ teaspoon salt. Process until the capers are broken down. Add the nori and pulse to incorporate. Transfer the marinade to a resealable container.
• Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
• Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
• Remove the carrot lox from the marinade and serve as desired, such as on crackers with vegan cream cheese, can be stored in refrigerator in marinade for up to 4 days.
• Enjoy!