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Vegan Carrot Lox (oil-free)

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 49 hours 30 minutes
  • Yield: 1 1/2 cups


Carrot Lox

  • 3 cups coarse sea salt, plus more if needed
  • 9x13 glass baking dish (or any size suitable for the length and width of the carrots)
  • 5 large carrots (do not peel!)
  • 2 TB vegetable broth
  • 3 teaspoons liquid smoke
  • 3/4 teaspoon coconut vinegar

Then pair with:

  • Homemade bagels
  • Vegan cream cheese (Kite Hill Chive is our favorite!)
  • Capers
  • Thinly sliced red onion
  • Fresh dill


  1. Preheat oven to 375F.
  2. In a glass baking dish, cover the bottom with a layer of coarse sea salt. Rinse the carrots and place them wet into the salt, making sure they do not touch the glass. Pour about a cup or so of salt over the carrots, or enough to fully cover.
  3. Place into the oven for 1 hour and 30 minutes.
  4. In the meantime, make the marinade with the remaining ingredients. Set aside.
  5. Remove from oven, and cool. Tap the salt with the back of a spoon to break it up, then remove the carrots. Peel off the skin, removing as much as you can!
  6. With a mandolin or sharp knife, slice into long thin strips.
  7. Place the carrots into a large ziplock bag, then pour the marinade over them. Seal, remove air, then around a few times to ensure they are all in the liquid.
  8. Place the carrots in the refrigerator for at least two days to marinate.
  9. Serve at room temperature. We enjoy ours on a bagel with capers, chive vegan cream cheese, red onions and fresh dill.


Original recipe is from Olives for Dinner 🙂
For a video view of how this process works, Mary’s Test Kitchen did an awesome job and you can check it out here.

  • Prep Time: 48 hours
  • Cook Time: 1 hour 30 mins