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I spent this past weekend working on a recipe review for two popular recipes. The first one was carrot lox from the Olives For Dinner blog. I followed the recipe to the letter and I was SO pleased by the results. I have been wanting bagels with lox for so long and I never thought I would get to have it again. I was skeptical at first, but when I read all the positive reviews on the website I was super excited to give it a try!
Now, I am really happy I tried it because it was mind-blowing. The website describes the texture as “soft and velvety” and that is a very accurate description for this. It was good on its own, but when I put it on a bagel with cashew cream cheese, onion and capers, it tasted exactly like the real thing! The taste is slightly salty and sweet from the carrots, but what I really love is that smokiness. I can’t believe it. My sister hates fish, but I convinced her to try a bite of the carrots, and she loved it. Her boyfriend, who is a trained chef, hates smoked salmon. He loved it. In fact, everyone who tried it at my house raved about it. I am beyond excited to have such an excellent vegan version of one of my favorite foods.
I don’t do too many recipe review articles but I was so impressed with the results of this recipe, I just had to give Erin at Olives For Dinner some mad props. The recipe isn’t complicated, but in order to get the full flavor experience, it does take a couple of days. That’s ok though because it is absolutely worth it. And if you make it on a Friday, it will be ready in time for Sunday brunch.
I had the carrot lox on a bagel with homemade cream cheese I made using The Non-Dairy Evolution Cookbook recipe. This recipe turned out ok but honestly, it wasn’t as great as I was hoping. I think the main reason I wasn’t as excited about the cream cheese is because I didn’t have a good enough blender. Again, I followed the recipe to the letter, but my food processor just isn’t strong enough to create a smooth cashew cheese. The resulting cream cheese had a good flavor, and when it was spread on a bagel with the delicious carrot lox and other stuff, it tasted great. Unfortunately, the texture was just slightly grainy. I can’t blame the recipe itself for how it turned out. Just like the lox, the cream cheese recipe is time consuming, but I will definitely try it again using a high-powered blender instead of my food processor. I think the results would be more what I’m looking for with a high-power blender.
If you have been craving a bagel with lox then I would highly recommend trying the Olives for Dinner recipe. You can’t go wrong with that. And as for the cream cheese, I would recommend it if you have a good blender. Or else try a different recipe that doesn’t require a high-powered blender.
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