Step 1

Start by adding the cashews and soaking overnight in water. If you don't have time add hot water and leave for 1 to 2 hours.

Step 2

Prepare a baking tray with baking paper and pre-heat the oven to 350 f (180 c).

Step 3

Add the carrots after washing and sprinkle with salt.

Step 4

Baked for 30-35 minutes

Step 5

Turn occasionally

Step 6

Once semi soft remove from the oven and allow them to cool down.

Step 7

In a bowl add the liquid smoke, soy sauce, lemon juice and vegan worcester sauce. This is going to be the marinade of the lox. If you like the fishy flavours smash the nori sheet into tiny pieces and add it to the marinade. I am not a fan of this flavour personally.

Step 8

Once the carrots are cool enough to handle take a vegetable peeler and slowly shave the lox until the carrot is almost gone. Be careful of your fingers!

Step 9

Add the carrot lox to the marinade and put it into the fridge for a minimum of 30 minutes.

Step 10

Meanwhile, strain the cashews and add them to the blender with the onion powder, nutritional yeast and lemon juice. You will need to blitz for up to ten minutes.

Step 11

Add the oat milk to the cashews in the blender to get the right consitency just a little bit at a time.

Step 12

The consistency shoud be smooth and creamy, make sure to taste test. Once you have it right, (optional) you can add chopped chives by folding it in.

Step 13

Add the mixture to a pot with a lid and put in the fridge allowing it to form into a spread.

Step 14

Toast the bagel lightly until warm, add a big dollop of the cream cheese to the bottom and load with the vegan lox you made earlier.

Step 15

Top with chives if you like and serve immediatelty! Add a wedge of lemon to the plate for garnish!