Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect Filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!

​What is ube champorado?

If you’ve made our Classic Champorado (Tsampurado), you’ll know that the original Filipino Champorado was inspired by Mexican Champurrado, a popular beverage introduced to the Philippines by Mexican galleon traders. Over time, the Mexican masa was replaced with sticky rice, and the Filipino champorado recipe was born!

Today we’re putting a spin on regular champorado and swapping the traditional chocolate with mashed fresh ube for the ultimate ube flavor. If you love our Creamy Ube Pie and Ube Pichi Pichi, you won’t want to miss this one!

Ingredients You’ll Need 

• Sweet rice: Also known as sticky rice or glutinous rice, sweet rice is a staple rice in Filipino cuisine that becomes sticky when steamed or boiled. If you have extra sweet rice after making this ube champorado, make our popular Suman Malagkit! 
• Coconut milk: Full-fat canned coconut milk is best. It has a very similar richness and creaminess to condensed milk and will make your rice porridge as thick and creamy as possible.
• Sugar: Ube is naturally sweet, but a bit of additional granulated sugar is needed to sweeten your champorado to perfection. To ensure your sugar is vegan-friendly, opt for organic granulated sugar (we love the brand Wholesome Sweet). 
• Mashed ube: Ube is a type of purple yam that is commonly confused with Okinawan sweet potatoes (purple sweet potatoes). They’re both bright purple in the center but differ in both taste and texture. For this recipe, you’ll want to use ube (fresh or frozen ube work!). It’s stronger in sweet vanilla-like flavor and is more moist, which yields a creamier champorado. 
• Salt: Adding a small pinch of sea salt helps to balance the sweetness and enhance the savoriness in crispy vegan bacon – trust us, it’s delicious! 

Equipment Needed

• Medium Pot or Saucepan
• Measuring Cups
• Spatula and Ladle

How to Make Ube Champorado

1. Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
2. Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat. 
3. Simmer the champorado, uncovered, until fluffy. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is fluffy and almost cooked, mixing every so often. 
4. Add coconut milk, sugar, mashed ube, and a pinch of salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired. 
5. Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!

Serving Suggestions 

Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (our Tofu Bacon or Crispy Vegan Bacon made from rice paper is perfect for this!).

It’s the perfect creamy breakfast, delicious snack, or even a sweet and salty dessert. 

Recipe FAQs

Storage Instructions

Leftover Ube Champorado can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. 

Champorado reheats best on the stovetop in a small pot or saucepan, or in a microwave-safe bowl in the microwave with an additional splash of coconut milk or water. Serve warm again with another drizzle of vegan condensed milk and crispy bacon. Enjoy!

More Filipino recipes You May Enjoy:

Cookies

The Best Ube Sugar Cookies (Vegan)

Holiday

Creamy Ube Pie (Vegan)

Filipino

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

Breakfast

Fluffy Ube Pandesal (Filipino Purple Yam Bread Rolls)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Ube Champorado Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 6 servings
• Diet: Vegan

Print Recipe

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Description

Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!

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Ingredients

• 1 cup sweet rice
• 4 cups water
• 1 cup coconut milk
• ½ cup sugar
• 1 cup mashed ube
• Optional: 1/2-1 teaspoon ube extract
• Optional: pinch of salt
• Serve topped with more coconut milk, vegan condensed milk, or evaporated coconut milk

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Instructions

1. Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
2. Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat. 
3. Simmer the champorado, uncovered. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is almost cooked, mixing every so often. 
4. Add coconut milk, sugar, and mashed ube. Add optional ube extract and salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired. 
5. Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!

Notes

• We purchase our mashed ube frozen from our local HMart.
• We have tested this champorado recipe with ube halaya (ube jam), and while it is good, it is so much more creamy and delicious when made with mashed ube.
• If necessary, you can substitute short-grain rice for sweet rice. For similar results, do not rinse the excess starch off the regular rice before boiling. Sweet rice is extra high in starch which helps make it sticky and creamy!
• Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (try our Tofu Bacon or Crispy Vegan Bacon).

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Stovetop
• Cuisine: Filipino

Keywords: ube, purple, filipino, snack, rice, porridge

The post Ube Champorado (Tsampurado) appeared first on Sweet Simple Vegan.

These Vegan Huevos Rancheros are bursting with flavor and are just as delicious as the classic Mexican dish. Pan fried tostadas layered with vegan refried beans, vegan cheese, tofu scramble, and a zesty, homemade rancheros sauce that’s out of this world. Have this brunch favorite ready to serve in 45 minutes or less! 

As a child, huevos rancheros were always my go-to at Mexican restaurants. There was something about the dish that was so comforting. Even since going vegan, if vegan huevos rancheros are on the menu, you know I am going to order it.

If you’re a fellow huevos rancheros lover, you’re going to love this veganized version. It’s so easy to make, easy to prep in advance, and so delicious any day of the week. 

Ingredients You’ll Need + Substitutions

For the Ranchero Sauce

• Tomatoes: You’ll need 3 fresh, medium-sized tomatoes for the base of the ranchero sauce. We recommend roma tomatoes, plum tomatoes, or vine-ripened tomatoes for the best balance of sweet and acidic flavor. 
• Onion + garlic: We used yellow onion and fresh garlic cloves. If preferred, opt for another type of onion such as red onion or sweet onion. 
• Jalapeños: We opt to spice our homemade sauce with fresh jalapeños or serrano peppers, but feel free to use your favorite peppers and adjust to your heat preference. 
• Cilantro: Adds freshness to the salsa and makes it taste restaurant quality. Use both the leaves and stems for the best flavor. 
• Salt + pepper: Season to taste with simple salt and black pepper. Adjust the measurements to taste. We typically start with about 1/2 teaspoon each. 
• Broth: Blend the ranchero sauce with vegetable broth to achieve the right consistency. For less sodium, opt for water.  

For assembling

• Oil: ​For frying the tortillas. If you prefer to make your vegan huevos rancheros oil-free, toast the corn tortillas in a dry skillet until crispy. 
• Corn tortillas: Small taco-sized tortillas are best for homemade tostadas. Corn tortillas are the traditional choice, but flour tortillas will work if corn-free, or preferred. 
• Refried beans: We opt for our homemade Vegan Refried Beans because store-bought refried beans aren’t typically vegan friendly. If you’re short on time, look for fat-free refried beans at your local grocery store as they are often made without lard. Or, if preferred, opt for black beans or refried black beans. 
• “Egg” scramble: Traditional huevos rancheros are served with a fried egg or poached egg. Chicken eggs of course aren’t vegan but there are tons of alternatives to the real thing. Try our Basic Tofu Scramble or Chickpea Scramble as the vegan “egg” in this huevos rancheros recipe. If you prefer to use something store-bought, try Just Egg or Follow Your Heart Egg. Watch our Ultimate Vegan Egg Taste Test to find the best one for you. 
• Vegan cheese: Any vegan cheese of choice will work. Use a store-bought cheese or a homemade cheese such as Vegan Feta Cheese, Stretchy Vegan Mozzarella or our extra popular Vegan Nacho Cheese sauce. 
• Cilantro: For an optional garnish, top your huevos rancheros with fresh cilantro. If you don’t enjoy the flavor of cilantro, replace with another fresh herb of choice or omit entirely. 
• Avocado: Fresh sliced avocado or Homemade Guacamole are both delicious!  

Equipment Needed

• Cast iron skillet or comal
• Food processor or high-speed blender
• Paper towels

How to Make Vegan Huevos Rancheros

1. Begin making the ranchero sauce. Heat a cast iron skillet or comal over medium heat. Add the tomatoes, onion, peppers and garlic. Cook the veggies until charred, rotating often. Once cooked, remove the stem from the pepper and deseed, if desired. 
2. Process the charred veggies. Transfer the charred ranchero sauce veggies to a food processor or blender along with the cilantro, salt, pepper, and water or broth. Blend until smooth and set aside. 
3. Simmer the ranchero salsa. Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the salsa and bring to a boil. Once boiling, lower the heat and cook the ranchero sauce until slightly reduced, about 3-5 minutes. Season to taste with salt and black pepper. 
4. Fry the tortillas. Heat 1/4 cup of cooking oil over medium-low heat. Once warm, add in a single tortilla and fry on each side for 30-45 seconds, or until lightly crispy. Transfer each fried tostada to a paper towel-lined plate, then continue until all of the tortillas are cooked. 
5. Assemble. Once the tostadas are fried, begin to assemble your vegan huevos rancheros. Slather each fried tortilla with refried beans, tofu scramble, homemade ranchero salsa, avocado, cilantro and vegan cheese of choice. Enjoy!

Serving Suggestions 

This classic Mexican breakfast or brunch recipe is commonly served with toppings such as vegan cheese, avocado, fresh cilantro, and additional fresh salsa. We also love pairing huevos rancheros with simple side dishes to make it a complete vegan meal.

Check out a few of our favorite sides from the blog that pair perfectly with vegan huevos rancheros:

Side dishes that pair well

Appetizers and Sides

Easy Restaurant-Style Spanish Rice

Appetizers and Sides

Vegan Street Corn Dip (Easy + ready in 15-minutes)

Breakfast

Oven Roasted Breakfast Potatoes (Oil-free + 6-Ingredients)

Appetizers and Sides

Watermelon Mojito Salad (5-Ingredients)

Recipe FAQs

Storage Instructions

If you have leftover huevos rancheros sauce and ingredients, we recommend storing them in separate containers. Each component will keep for up to 5 days. For example, store the rancheros sauce, beans, tofu scramble, and tortillas separately then reheat and assemble right before enjoying. 

To reheat, warm each component separately and fry fresh tortillas right before serving. 

More Mexican-Inspired Vegan Breakfast Recipes:

Breakfast

Vegan Chilaquiles Rojos

Breakfast

Sweet & Savory Breakfast Sweet Potato Boats

Breakfast

Vegan Breakfast Nachos + 10 Must Try Vegan Breakfast Recipes!

Holiday

The Best Vegan Conchas (Mexican Sweet Bread)

As always, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Huevos Rancheros Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 6

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Description

These Vegan Huevos Rancheros are bursting with flavor and are just as delicious as the classic Mexican dish. Pan fried tostadas layered with vegan refried beans, vegan cheese, tofu scramble, and a zesty, homemade rancheros sauce that’s out of this world. Have this brunch favorite ready to serve in 45 minutes or less! 

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Ingredients

Ranchero Salsa

• 3 medium tomatoes
• 1/2 medium yellow onion, peeled and roughly chopped
• 1–2 Jalapeños or serrano peppers
• 3 cloves garlic, peeled
• Handful cilantro
• 1/2 teaspoon salt, or to taste
• Black pepper, as desired
• ½ to 1 cup water or broth as needed to blend

Additional Ingredients

• High-heat cooking oil
• 6–8 corn tortillas
• Refried beans
• 1 1/2 cups tofu scramble (1 recipe)
• Vegan cheese (you can use shredded or opt for vegan feta so it will look like cotija cheese)
• Cilantro, roughly chopped (for garnish)
• Avocado, sliced

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Instructions

1. Heat a cast iron skillet or comal over medium heat. Add the tomatoes, onion, peppers and garlic. Cook until charred, rotating often. Once cooked, remove the stem from the pepper and deseed as desired.
2. Transfer the charred veggies to a food processor or blender along with cilantro, salt, pepper, and water or broth. Blend and set aside.
3. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the salsa and bring to a boil. Lower heat and cook until slightly reduced, about 3-5  minutes. Season to taste with salt and pepper.
4. In a medium skillet, add about ¼ cup of cooking oil and bring to low to medium-low heat.
5. Add a single tortilla at a time and fry on each side for 30-45 seconds, until lightly crispy but not too crunchy.
6. Transfer the tortilla to a paper towel-lined plate to cool and continue until you have cooked all of the tortillas.
7. Slather a fried tortilla with refried beans, then add tofu scramble, salsa, and a garnish of avocado, cilantro, and vegan cheese of choice. Enjoy!

Notes

• If you’d like to avoid frying the tortillas, you can heat in microwave, oven, or on an open flame.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Stove Top
• Cuisine: Vegan Mexican

Keywords: vegan, mexican, huevos, rancheros, cinco de mayo

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Huevos Rancheros with Tofu Scramble appeared first on Sweet Simple Vegan.

This recipe was contributed to our blog by Sachi Georgieva of The Colorful Coach and was inspired by The Hungry Dragonfly.

What are Quesitos?

Quesitos are an incredibly popular in Puerto Rico. They’re typically made with a sweet, cream cheese filling and wrapped in a soft puff pastry dough. Quesitos are also commonly filled with sweet jams and pastes such as guava paste. After baking, these pastries are crispy and flaky on the outside and sweet and creamy on the inside. 

Quesitos are most often enjoyed as a sweet breakfast food in Puerto Rico, but can also be enjoyed throughout the day for a sweet snack. 

Sachi Georgieva veganized the authentic Puerto Rican pastry by swapping the cream cheese with vegan cream cheese and replaced the typical egg wash with a vegan egg wash. If you grew up eating quesitos, we think you’re going to love this easy vegan cream cheese pastries recipe! 

Ingredients You’ll Need + Substitutions

• Puff Pastry: Believe it or not, a lot of premade, store-bought puff pastry doughs are accidentally vegan – we like to use Wewalka Puff Pastry European Bakery Style Dough that we pick up at Fred Meyer. If you can’t find Wewalka Puff Pastry at your local grocery store in the freezer section, check out these 11 Other Vegan Puff Pastry Brands You Can Find in Stores!
• Vegan Cream Cheese: We like to use the Kite Hill brand for this recipe, but you could also use our easy Homemade Vegan Cream Cheese or any other vegan cream cheese of choice. 
• Powdered Sugar: Sweetens the cream cheese filling. For the best, smooth filling, sift the powdered sugar before adding it to the bowl with the cream cheese. And to ensure your sugar is vegan, opt for organic. 
• Vanilla Extract: Optional, but adds a nice depth of flavor to the filling of the cream cheese pastries. 
• Guava Paste or Jam: Adding guava paste or jam to the filling is optional, but is highly recommended when possible. We were able to find some at our local Hispanic market but it is also available online for a relatively low cost!
• Granulated Sugar: A light sprinkle of sugar over the quesitos before baking gives them an added crispiness and sweetness! Again, to ensure that the sugar you are using is vegan-friendly, opt for an organic granulated sugar. We like to use Wholesome Organic Fair Trade Cane Sugar, but you can also use a turbinado sugar of choice. 
• Liquid Vegan Egg: Authentic quesitos are sealed shut with egg wash, then brushed before baking for additional color and flavor. Sachi’s recipe replaces this egg wash with a liquid vegan egg, such as Just Egg. If you do not want to use a liquid vegan egg or simply don’t have access to it, replace the liquid vegan egg with melted vegan butter or make a vegan egg wash using a mixture of plant-based milk and maple syrup (2 tablespoons milk, 1 tablespoon sweetener).

Equipment Needed

• Medium mixing bowl
• Rolling pin
• Pizza cutter or sharp knife
• Whisk or fork
• Pastry brush
• Nonstick baking sheet 
• Parchment paper or silicone mat

How to Make Vegan Puerto Rican Quesitos 

1. Prep the puff pastry. Thaw your puff pastry according to package instructions and set aside while you prepare the cream cheese pastry filling. 
2. Mix the cream cheese and sugar. In a medium bowl, combine the room temperature vegan cream cheese, sugar, and vanilla extract. Using a fork, mix the cream cheese mixture together until well combined and smooth, resembling a consistency similar to cream cheese frosting. 
3. Roll the puff pastry until 12×15-inches. Remove the puff pastry dough from the packaging and place it on a lightly floured work surface. Using a rolling pin, roll the puff pastry dough into a rectangle, about 12×15-inches. Cut the dough into 12 even squares (this recipe makes 12 quesitos). 
4. Add the filling. Place 1 tablespoon of sweet cream cheese onto each square. If making guava pastries, add a spoonful of guava paste/jam before adding the vegan cream cheese filling. 
5. Seal the quesitos. Brush vegan egg wash onto the corners of each cream cheese pastry and fold the two opposite corners in towards each other, making sure to tuck the top corner all the way underneath and pressing it into the dough to seal tightly. 
6. Sprinkle with sugar. Arrange the quesitos on a nonstick or lined baking sheet and brush each with additional egg wash. Sprinkle with a bit of granulated sugar. 
7. Bake. Bake the vegan quesitos for 18-20 minutes, or until golden brown and flaky. 
8. Serve. Allow the cream cheese pastries to cool for about 15 minutes before serving. 

Serving Suggestions 

Sweet quesitos can be enjoyed just as you’d enjoy any other type of breakfast pastry. Pair them with your favorite morning beverage such as a Date-Sweetened Matcha Latte, a Mocha Frappaccino, or a classic Homemade Cold Brew.

These Puerto Rican pastries are also delicious enjoyed with your fresh fruits, particularly guava, pineapple, or fresh strawberries. Or, if you want to make them even sweeter and more delicious, serve with an additional dusting of powdered sugar and a dollop of our Vegan Coconut Whipped Cream.

For more delicious Vegan Puerto Rican recipes, check out our Youtube video: Eating Only Puerto Rican Food for a Day.

Storage Instructions

​Vegan Quesitos are best served day of, but can be stored in an airtight container at room temperature for up to 3 days. 

We have not tested freezing quesitos, but it should likely work. If you’d like to give it a try, allow the vegan quesitos to cool completely until room temperature, then wrap each quesito individually in plastic wrap before placing them together in a large freezer-safe bag (we like to use Stasher bags in the freezer – check out more of our favorite ways to reduce kitchen waste here). 

Vegan Puerto Rican Creators to Follow: 

• Sachi Georgiva of the Colorful Coach – In addition to this recipe, Sachi also shares more vegan recipes and more good eats in Mexico city.  
• Jeremie Serrano of La Comida de Jeremie – We love his Sofrito recipe, Vegan Chicharrón de Pollo and Tostones, and Coquito!
• Destiny DeJesus of Eat Yo Destiny – Destiny shares tons of tips on living a sustainable vegan lifestyle as well as authentic Puerto Rican recipes. 
• Lyana Blount of Black Rican Vegan – Lyana is a Bronx Native and shares amazing Vegan Food in the NYC area! 
• Karla of VeggieJava – Karla shares plant-based Puerto Rican recipes she develops from her home kitchen in Puerto Rico. 
• Giselle from the Plant-Based Boricua – Giselle loves veganizing her favorite Puerto Rican and Caribbean recipes and shares them on Instagram as well as her blog! 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Authentic Vegan Puerto Rican Quesitos Recipe (Cream Cheese Pastries)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sachi Georgieva

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Description

Quesitos are one of the most popular Puerto Rican Cream Cheese Pastries and are easily made vegan! They’re light, flaky, and filled with a sweet guava and cream cheese filling. Enjoy as a sweet breakfast treat alongside your favorite morning beverage for the perfect Puerto Rican treat! 

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Ingredients

• 1 package (2 sheets) of vegan puff pastry, thawed
• 8 ounces vegan cream cheese
• 2/3 cup of powdered sugar
• 1 teaspoon vanilla extract
• Optional: guava paste or guava jam
• Granulated sugar, to taste
• Liquid vegan egg (see notes for alternative)

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Instructions

1. Prepare puff pastry according to package instructions.*
2. Preheat your oven to 400°F.
3. In a medium bowl, mix the cream cheese, sugar, and vanilla extract until well-combined.
4. Unwrap the puff pastry dough on a floured surface and roll until it is about 12×15-inches. Cut into 12 even squares.
5. Add 1-1.5 tbsp of the sweet cream cheese filling to each square. For cheese & guava quesitos, add a spoonful of guava paste/jam before adding the cream cheese.
6. Brush vegan egg wash onto the corners of each pastry and fold two opposite corners in toward each other, making sure to tuck the top corner all the way underneath.
7. Arrange the quesitos onto a nonstick or lined baking pan and brush each quesito with additional vegan egg wash. Sprinkle each with a bit of granulated sugar.
8. Bake for 18-20 minutes, or until golden.
9. Cool for 15 minutes before serving. Enjoy!

Notes

• Puff Pastry: Believe it or not, a lot of premade puff pastries are accidentally vegan– we use this one. Some puffed pastries may require thawing before use. 
• Vegan Cream Cheese: We like to use the Kite Hill brand for this recipe, but any vegan cream cheese should work!
• Guava Paste or Jam: This ingredient is optional but recommended. We found some at our local Hispanic market but it is also available online.
• Liquid Vegan Egg: If you do not want to use liquid vegan egg, you can make an egg wash alternative by mixing 2 tablespoons of plant-based milk with 1 tablespoon of maple syrup OR you can use melted vegan butter.
• These are best when served the day they are made but can be stored in an airtight container on the counter for about 3 days.
• This recipe contribution is from Sachi Georgieva of The Colorful Coach and was inspired by The Hungry Dragonfly.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Authentic Vegan Puerto Rican Quesitos (Cream Cheese Pastries) appeared first on Sweet Simple Vegan.

This Carrot Lox recipe will seriously knock your socks off. It’s the perfect addition to Sunday brunch and a recipe that’s always a hit with vegans and non vegans. Add this vegan smoked salmon on top of your favorite toasted bagel smeared with cream cheese and dig in! 

I was first introduced to homemade carrot salmon lox by my friend, Ted Lai @wokwildside. He had us for brunch and made a ton of delicious vegan recipes, including this carrot lox that’s meant to mimic traditional lox. And the first bite of his carrot lox actually blew my mind. It was so realistic and I had no idea such a thing could be done. 

Since then, I’ve developed my own version of the recipe and it’s easily the best faux lox I’ve ever had. And it’s made from all natural ingredients! If you’ve been missing traditional lox, you have to try this delicious alternative to smoked salmon. Your taste buds won’t believe it. 

Ingredients You’ll Need 

• Carrots: For this recipe you’ll need 5 large carrots. From our experience, the larger the carrots, the easier it is to slice into perfect ribbons of carrots. 
• Coarse sea salt: ​The very unique cooking method requires 3+ cups of coarse sea salt. Just trust us!
• Broth: We typically use our homemade vegetable broth, but any homemade or store-bought broth will work. You can even use vegan chicken broth if it’s what you have on hand. 
• Liquid smoke: This ingredient is key to the smoky flavor that makes this carrot lox reminiscent of smoked salmon. It’s made by trapping the smoke flavor from a smoker or burning wood. Then, as it’s processed, this smoke turns into a liquid. This ingredient can be found online or in most grocery stores! 
• Vinegar: Either coconut vinegar or apple cider vinegar will work. 
• Cream cheese: If you’re making carrot lox bagels, you’ll need a delicious vegan cream cheese. Try our homemade cashew cream cheese or use a store-bought version. We highly recommend the Chive Kite Hill Almond Cream Cheese. It’s our absolute favorite and very convenient when you don’t have time to make one from scratch. 
• Bagels: We love our New York style homemade bagels, but these Pretzel Bagels would be delicious too! Or, use gluten-free bagels as needed! 

Equipment Needed

• 9×13 glass baking dish
• Mixing bowl
• Vegetable peeler
• Mandolin slicer or a very sharp knife
• Large ziplock bag or reusable bag

How to Make Carrot Lox

Watch us make this recipe on our Youtube channel: Homemade Bagels + 3 Vegan Meal Ideas.

1. Prep the baking dish. Cover the bottom of a glass baking dish with coarse sea salt. 
2. Add the carrots. Place the wet, whole, unpeeled carrots on top of the layer of coarse sea salt. Be careful to keep the carrots from touching the glass, including the sides. 
3. Cover with salt. Pour about another cup of salt over the carrots, or enough to fully cover. 
4. Bake. Place the salt covered carrots into the oven and bake for 90 minutes. 
5. Prep the marinade. While the carrots bake, make the marinade. In a small bowl, whisk together the vegetable broth, liquid smoke and coconut vinegar. 
6. Peel the outer skin off the carrots. Remove the carrots from the oven, then allow them to cool slightly until they’re easy to handle. Once cool, tap the salt with the back of a spoon to break it up and remove the carrots. Peel the outer layer of the carrots, removing as much as you can. You can do this using a vegetable peeler or a sharp knife. 
7. Slice the carrot lox into long, thin carrot ribbons. Using a mandolin or sharp knife, slice the carrots into long thin ribbons or strips. 
8. Marinate the carrots for 2 days. Place the carrots into a large ziplock bag or reusable bag and pour the marinade over top. Seal tightly, removing the excess air, then squishing the carrot lox around a few times to ensure all carrot strips are covered in the marinating liquid. 
9. Serve. After about 48 hours, enjoy the carrot lox at room temperature, or as desired. 

Serving Suggestions

Our favorite way to serve this delicious carrot lox is on a Homemade Vegan Bagel smeared with Vegan Cream Cheese and topped with capers, red onion, and fresh dill. It’s also makes a delicious appetizer to serve on baguette slices, add it to these Vegan Crab Cakes or bake it inside of Asparagus & Cream Cheese Puff Pastry. 

You can also add serve it on a fresh salad or add it to any savory “egg” dish like this Vegan Strata, a Basic Tofu Scramble, or this Easy Chickpea Scramble. Don’t be afraid to get creative! 

Recipe FAQs

Storage Instructions

After the vegan lox recipe has marinated for 2 days, you can either keep it in a large bag or transfer it to an airtight container for up to 5 days. If storing in a large container, press a piece of plastic wrap over the top of the carrot lox to prevent it from being exposed to oxygen. This will help it retain its moisture. 

We haven’t tested it, but we wouldn’t recommend freezing this carrot lox. Doing so would likely change it’s texture and it would no longer have a texture similar to real salmon.

More Vegan Fish Recipes You May Enjoy: 

• Vegan Calamari – This calamari is made using oyster mushrooms and is surprisingly reminiscent of the dish Chris grew up with. 
• Vegan Crab Cakes – Crispy vegan crab cakes made with plantains. Need we say more?!
• Classic Vegan Tuna Salad – Veganizing tuna is SO easy! Give it a try with this recipe. 
• Fettuccine Alfredo with Vegan Scallops – This dish is so flavorful and delicious!

Carrot Lox Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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

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Description

This Carrot Lox recipe will seriously knock your socks off. It’s the perfect addition to Sunday brunch and a recipe that’s always a hit with vegans and non vegans. Add it on top of your favorite toasted bagel smeared with cream cheese and dig in!

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Ingredients

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

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Instructions

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.

Notes

Recipe adapted from: Olives for Dinner
Watch us make this Vegan Carrot Lox recipe here: Homemade Bagels + 3 Vegan Meal Ideas.

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

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Carrot Lox (Vegan Smoked Salmon) appeared first on Sweet Simple Vegan.

This Vegan Cream Cheese is made from just 3 simple ingredients, yet is made with vegan cultures to taste just like the real thing! The creamy texture and tanginess will absolutely wow your taste buds. You’ll never need another homemade vegan cream cheese recipe! 

Being from New Jersey, a bagel with cream cheese was my ultimate go-to breakfast growing up. To this day, it’s something I crave on the regular. While there are thankfully many plant-based alternatives to choose from in grocery stores now, sometimes homemade can’t be beat! 

Ingredient You’ll Need 

• Cashews: These nuts are one of the best, neutral tasting creamy ingredients to use when making homemade plant-based cream-based sauces, dips and spreads like this cream cheese. Make sure to purchase raw cashews that contain no added flavors and have not been roasted. Reserve those for making things like this Cashew Curried Trail Mix.
• Vegan probiotics: When choosing probiotics for making homemade cashew cream cheese, it’s important to choose a probiotic strain that is suitable for food fermentation and will yield the best smooth texture. If you’d like to use the same probiotics capsules we used, shop them on Amazon here. Or, look for a multi-strain probiotic with strains like Lactobacillus acidophilus, Lactobacillus plantarum, or Lactobacillus casei. Also make sure to purchase capsules, not pills!
• Salt: A bit of sea salt adds flavor, enhances the texture and helps aid in the fermentation process. 

Equipment Needed

• Small bowl
• High-speed blender or food processor
• Cheesecloth, nut milk bag, plastic wrap, or a clean mesh produce bag

How to Make Vegan Cream Cheese

1. Soak the cashews. Place the raw cashews in a small bowl and cover with filtered water. Soak overnight, or for a minimum of 8 hours. 
2. Blend the cashews smooth. After 8 hours, drain the cashews completely, then transfer them to a food processor or high speed blender (best option). Add 1/4 cup of water, then blend until smooth, scraping down the sides as needed. 
3. Add probiotics and salt. Transfer the smooth and creamy cashew mixture to a clean bowl and mix in the probiotics and salt. 
4. “Culture” the cream cheese. Loosely cover the bowl with a piece of cheesecloth, then use a rubber band or a piece of string to fasten the cheesecloth to the bowl. Allow the cream cheese to sit for 12 to 18 hours to culture. 
5. Taste and season! After 12 to 18 hours, taste to make sure it’s as tangy as you’d like and season with additional salt as needed. 
6. Enjoy. Enjoy the cream cheese immediately or store on the refrigerator until chilled.

Serving Suggestions 

The best thing about this homemade vegan cream cheese alternative is it’s made without any spices like garlic powder, onion powder, or chives meaning you can use it in both sweet and savory recipes. Think of it as a classic plain cream cheese that’s neutral flavor is as versatile as traditional cream cheese. 

Here are a few of our favorite ways to use it: 

• Spread it on a bagel: Try our homemade classic Vegan Bagels recipe or Pretzel Bagels and finish it with our Carrot Lox on top! 
• Make vegan cream cheese frosting: ​We love cream cheese frosting drizzled on our Vegan Cinnamon Rolls, Golden Milk Cinnamon Rolls, Pumpkin Cinnamon Rolls, or these Healthy Carrot Cake Bars.
• Bake it in a dessert: Although we haven’t tested it in cream cheese heavy desserts like vegan cheesecake, it should work well in recipes like these Vegan Quesitos, this Vegan Braided Cream Cheese & Jam Danish or pair it with these Pumpkin Spice Pretzel Bites.
• Use it in a savory recipe: Try it in this Asparagus & Cream Cheese Puff Pastry appetizer or make a creamy pasta dish! 

Recipe FAQs 

Storage Instructions

This vegan cream cheese recipe will keep for up to 7 days in the refrigerator in an airtight container. We haven’t tested it, but regular cream cheese tends to freeze well, so this cashew-based cream cheese should as well. If you’d like to try it, we’d recommend transferring the cream cheese to a freezer safe container such as a glass jar or a sealable container. 

More Homemade Vegan Recipes You May Enjoy: 

• How to Make Almond Milk (2-Ingredients) – learning how to make homemade plant milk is a total game changer.
• Homemade Vegetable Broth – Making broth at home is so much easier than you think.
• Easy Roasted Tomato Sauce – If you’re out of a can of tomatoes, make it at home with this easy recipe.
• Homemade Vegan Deli Meat – Vegan sandwiches are 100x better with this sliced vegan meat.
• Homemade Tortilla Chips – You can make tortilla chips at home with just 3 ingredients.

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

The Best Vegan Cream Cheese Recipe

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★★★★★

5 from 1 review

• Author: Chris @ Sweet Simple Vegan
• Total Time: 18 hours
• Yield: 12 servings

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Description

This Vegan Cream Cheese is made from just 3 simple ingredients, yet is made with vegan cultures to taste just like the real thing! The creamy texture and tanginess will absolutely wow your taste buds. You’ll never need another homemade vegan cream cheese recipe! 

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Ingredients

• 2 cups raw cashews
• 3 vegan probiotic capsules (about 1 1/2 tsp powdered probiotics)*
• 1/4 to 1/2 cup filtered water
• 1/2 teaspoon salt, or to taste

Serve with

• Homemade New York-Style Bagels
• Vegan Carrot Lox

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Instructions

1. Place the cashews in a small bowl and cover them with filtered water. Allow the cashews to soak for at least 8 hours, preferably overnight. Once soaked, drain the cashews completely.
2. In a high-speed blender or food processor, add in the cashews and 1/4 cup water. Blend together until smooth, scraping the sides down as needed. Add more water as needed to blend into a thick and smooth paste.
3. Place this mixture into a clean bowl and mix in the probiotics and the salt. You will need to break open the probiotic capsules and dispose of the casing.
4. Loosely cover with a piece of cheesecloth*. Use a rubber band or a piece of string to hold the cheesecloth down. Allow the cashew cream cheese to sit at room temperature for 12 to 18 hours to culture.
5. Taste test to make sure it is as tangy as you would like. Add in the salt and mix thoroughly.
6. Put a lid on the cashew cream cheese (or transfer it to a container that has a lid) and place it in the refrigerator until ready to eat.

Notes

• Make sure the probiotics you use are capsules and not pills. You will be opening the capsules and emptying the contents into the cheese. We purchased this bottle of probiotics. We know it comes with a lot, but you can also take it orally to improve your gut health!
• If you do not have a cheesecloth, you can also use a nut milk bag, plastic wrap with a few holes poked into it, or a clean mesh produce bag.
• Store in an airtight container in the refrigerator for up to 7 days.

• Prep Time: 18 hours
• Category: Spread, Side, Breakfast
• Cuisine: Vegan, Gluten-free

Keywords: Cream, Cheese Cashew, Vegan, Dairy Free, Breakfast, Cultured, Spread

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post The Best Vegan Cream Cheese (3-Ingredients) appeared first on Sweet Simple Vegan.