Decorating Icing Recipe for Piping

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decorating icing recipe for piping

Step by step guide how to make decorating icing for piping on cookies. Royal icing is easy to make in only a few minutes. It’s a very sturdy icing, but allow your piped cookies to dry overnight, and then they will stack together nicely without smudging.

Try making a few different colored icings with the same batch. Separate each color into 2 bowls. Then, you can thin out one of the bowls of icing with a bit of water, and use that for flooding your cookies.

After you’ve flooded your cookies, let them dry for a couple of hours. Then, add your thicker icing on top for writing, and designs.

Decorating Icing Recipe for Piping

How to make icing for piping and decorating cookies
Prep Time15 mins
Course: Dessert
Keyword: icing
Yield: 3 cups

Materials

  • 6 tbsp egg whites
  • 4 cups icing sugar
  • food coloring optional

Instructions

  • Place the whisk attachment on a stand mixer and beat the egg whites on medium speed until creamy and bubbly.
  • Add the icing sugar slowly, until fully combined. Beat until they are glossy and the icing is thick ~3-5 min.
  • Separate the icing into bowls, and add food coloring as needed.
  • To thin out your icing for flooding cookies, add a tiny bit of water to your icing.
  • Use icing immediately or place the icing in the fridge in an airtight container.

French Layered Dessert

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How to make french layered dessert, French Napoleon from scratch. There are 3 steps to making this dessert. It’s much easier to make the puff pastry 1 day before. The following day, make the vanilla bean custard, then chill for a few hours. In the meantime, bake the puff pastry and let it cool. Finally, make the royal icing and melt the chocolate for the design. You’re ready to assemble your french layered dessert when you have all of your steps prepped and finished.

layered french dessert eggless puff pastry recipe

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course: Dessert
Yield: 3 lbs

Materials

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup flour

Instructions

  • Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
  • Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour 1 1/4 cups water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
    You can roll it out until it's about 1/4 " in thickness to use.
    You can cut the dough in half and freeze it if you're not going to use the whole thing.
    1/2 dough will roll out to 10" x 24".
    Pieces of puff pastry that are 10"x 9" should be baked for 18-25 min at 400 degrees F.
    Pieces that are 5"x5" can be baked for 15 min at 400 degrees F.

Vanilla Bean Custard Filling

How to make vanilla beand custard filling for french layered pastry dessert
Prep Time8 mins
Active Time20 mins
Total Time28 mins
Course: Dessert
Keyword: dessert
Yield: 3 cups

Materials

  • 2 cups whole milk
  • 1 vanilla bean seeds scraped
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup sugar granulated
  • 3 tbsp flour
  • 3 tbsp cornstarch

Instructions

  • Heat whole milk over medium heat in a medium saucepan. Add vanilla bean seeds and vanilla pod to the mixture.
  • While the milk is heating up, place egg yolks, flour, cornstarch, sugar and whisk together in a large heat proof mixing bowl.
  • Heat the milk until just before it comes to a boil. Remove the vanilla bean pod. Slowly add the hot milk ~1 tbsp at a time to start, to the egg mixture. Whisk vigorously so you do not cook the eggs. When you have added all of the hot milk to the egg mixture, strain the mixture by using a sifter over the saucepan, and pour the egg/milk mixture back into the saucepan.
  • Heat this mixture over medium heat until it thickens.
  • When it thickens up, you'll be able to feel the resistance in your whisk. Set a timer to heat it another 30 seconds, then remove it from the heat source.
  • Let your custard cool down a bit, add the vanilla extract.
  • Once it's cooled down enough to go in the fridge, put a bit of cling wrap on the custard to prevent it from making a skin.
  • Chill for 2 hours.

French Napoleon Icing Recipe

How to make French Napoleon royal icing
Prep Time20 mins
Course: Dessert
Keyword: icing

Materials

  • 2 egg whites room temperature
  • 2 tsp lemon juice
  • 3 cups icing sugar

Instructions

  • Beat egg whites and lemon juice together for a couple of minutes until foamy/fluffy.
  • Add icing sugar slowly until it's fully combined.
  • Mix on medium speed until it's smooth and glossy. Add more icing sugar if necessary to achieve consistency that you want.
how to make french layered dessert

How to Assemble French Layered Dessert

  1. Split puff pastry in half. You only need half of the dough to create this dessert. Freeze the other half for up to 6 months.
  2. Roll puff pastry into a rectangle, until it’s about 1/2 cm or smaller thickness. The thinner the better. The dough will be hard to roll out. Prick the dough all around with a fork.
  3. Cut the rolled dough into 3 equal parts lengthwise with a knife.
  4. Place dough on a pan lined with parchment paper. Place a piece of parchment paper on top of the dough. Place another pan on top of the parchment paper/dough to weigh it down.
  5. Bake at 400 degrees F for 25 min. Remove the top baking pan and parchment paper 5 min before it’s done baking to create a golden color for the pastry.
  6. Let the pastry cool on a wire rack.
  7. Warm up ~50 g bittersweet chocolate in the microwave. Put the chocolate in a piping bag, and cut a very tiny hole at the end. Set aside.
  8. Place 1 layer of pastry on a plate. Spread half of the pastry cream on the pastry, right to the edges.
  9. Place another piece of pastry on top of the pastry cream.
  10. Add the rest of the pastry cream on top of the second layer of pastry.
  11. Now, place the third pastry piece on top.
  12. Pour the royal icing top of the third pastry layer.
  13. Cover the royal icing in lines of your melted chocolate.
  14. Once you’ve made all of your lines on your royal icing, use a knife to gently cut through the icing. You’ll want to cut the opposite way of your lines to give it an aesthetic look to it.
  15. Serve immediately, or store in the fridge for up to 3 days.
  16. Store in the freezer for up to 1 month.
french layered dessert eggless puff pastry recipe ideas
french napoleon icing recipe

Salted Caramel Macaron Filling Recipe

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Salted caramel macarons have a flavor burst of sweet caramel with a hint of salt. Salted caramel is a specialty caramel that has a balance of flavors due to its salt content. The salt enhances the flavor of the salted caramel, making it the perfect filling for macarons.

Salted Caramel Macaron Filling Recipe

Salted caramel macaron filling needs to be made before your macaron shells are made to give the salted caramel sauce sufficient time to cool down.

Salted caramel is gooey and thick, only put a small amount on the macaron shells, otherwise it can run down the sides of the macarons.

Salted Caramel Macaron Filling Recipe

Store your salted caramel macaron filling in the fridge for up to 2 weeks, or in the freezer for 1-2 months.

Salted Caramel Macaron Filling Recipe

Salted Caramel Macaron Filling Recipe

How to make salted caramel filling for macarons
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1 cup sugar granulated
  • 1/4 cup water
  • 2 1/2 cups heavy cream
  • 1/4 cup butter unsalted
  • 1/2 tsp salt

Instructions

  • Place cream at room temperature ~ 20 min in a container that's easily pourable.
  • Place sugar in the center of a medium saucepan. Pour the water around the sugar on the sides of the saucepan. Place on medium heat. There is no need to stir the mixture.
  • Bring the mixture to a boil and let it change color without stirring it. It should change to a light-brown color. Remove from heat.
  • Stir the mixture and pour the heavy cream over the syrup.
  • When the heavy cream is all mixed in, place the saucepan back on medium heat. At this point you need to be continuously stirring and soon it will create a homogeneous light golden brown color.
  • Add the butter to your caramel mixture and continue to stir it so it doesn't burn on the bottom. It will take time to thicken and turn a golden brown color, be patient.
  • Remove from heat when it's thickened enough to hold its shape in a macaron. Add salt and stir together until the mixture has cooled down a bit.
  • Once it's cooled down to room temperature, place it in a piping bag and fill your macarons.
  • Store in the fridge for 1 week or in the freezer for 1 month.
Salted Caramel Macaron Filling Recipe

Almond Raspberry Macarons

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Almond raspberry macarons use almond extract to give them a bit of a stronger almond flavor in the shells.

Almond raspberry macarons are decadent, melt in your mouth, and have a flavor burst of raspberry in the center.

Learn how to sift your almond flour faster by using a colander instead of a sifter to make macarons.

almond raspberry macarons

Almond Raspberry Macarons

How to make almond raspberry macarons using almond extract for extra flavor
Prep Time3 hrs
Active Time36 mins
Total Time3 hrs 36 mins
Course: Dessert
Keyword: macaron filling, macarons

Equipment

  • scale
  • Stand mixer
  • Thermometer
  • sifter

Materials

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp almond extract

Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste

Instructions

  • In a large mixing bowl, mix together 55g egg whites, 1/4 tsp almond extract, and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.
how to make almond raspberry macarons
how to make almond raspberry macarons buttercream filling

Eggless Puff Pastry Recipe

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Step by step guide how to make your own eggless puff pastry recipe at home. Be prepared, as this will take 2.5-3 hours. Store eggless puff pastry in the fridge for 2 days, or freeze it for up to 6 months.

eggless puff pastry recipe

9 Eggless Puff Pastry Recipe Ideas:

  • danishes
  • tarts
  • chocolate braids
  • churros
  • turnovers
  • spinach and cheese puffs
  • cranberry brie bites
  • mushroom filled pastry bites
  • pulled pork pastry puffs

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course: Dessert
Yield: 3 lbs

Materials

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup flour

Instructions

  • Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
  • Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour 1 1/4 cups water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
    You can roll it out until it's about 1/4 " in thickness to use.
    You can cut the dough in half and freeze it if you're not going to use the whole thing.
    1/2 dough will roll out to 10" x 24".
    Pieces of puff pastry that are 10"x 9" should be baked for 18-25 min at 400 degrees F.
    Pieces that are 5"x5" can be baked for 15 min at 400 degrees F.
eggless puff pastry recipe ideas

Vanilla Raspberry Buttercream Macarons

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Step by step guide how to make vanilla raspberry macarons using raspberry vanilla buttercream filling.

Vanilla raspberry macarons have a pungent, pop of sharp flavor.

Vanilla raspberry macarons have a deep red center giving them an eye catching look to them.

We added a few clear sprinkles to the top of our macarons to give it an extra shimmer.

vanilla raspberry macaron recipe

Learn how to sift your almond flour faster by using a colander instead of a sifter to make macarons.

Vanilla Raspberry Macarons

Step by step guide how to make vanilla raspberry macarons
Prep Time3 hrs
Active Time36 mins
Total Time3 hrs 36 mins
Course: Dessert
Keyword: macaron filling, macarons
Yield: 40 macarons

Equipment

  • scale
  • sifter
  • Thermometer
  • Stand mixer

Materials

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Vanilla Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste
  • 1 vanilla bean seeds scraped

Instructions

  • In a large mixing bowl, mix together 55g egg whites and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, vanilla bean seeds and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.

Notes

Only use egg whites from a carton. Do not separate eggs for your egg whites.
Beat your meringue until you can turn the bowl upside down and it won’t move.
Vanilla Raspberry Buttercream Macarons

Dark Chocolate Ganache Filling Recipe for Macarons

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Dark chocolate ganache has a rich and creamy flavor for the perfect chocolatey filling for your macarons.

Dark chocolate ganache for macarons is made by using dark chocolate wafers that are melted by hot heavy cream. You can use any type of dark chocolate that you have a home. Keep in mind the higher percentage of chocolate, the more bitter the chocolate ganache. It’s best to choose a dark chocolate around 70% for our dark chocolate ganache for macarons.

You’ll want to make this recipe the day before making your macarons, since it needs time for the ganache to cool in the fridge prior to using.

A little ganache goes a long way. Be careful when piping your dark chocolate ganache on your macarons, as it can spill over the edge if you pipe too much onto the macaron shell.

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Prep Time1 min
Active Time5 mins
Chilling time1 hr
Total Time1 hr 6 mins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.

White Chocolate Ganache Filling Recipe for Macarons

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White chocolate ganache is a light, flavorful filling for macarons. Make your white chocolate ganache filling before making your macarons so it has time to cool in the fridge.

White Chocolate Ganache Ingredients for Macarons:

  • white chocolate wafers
  • heavy cream

White chocolate ganache for macarons is a 1:1.8 ratio. It’s a bit thicker than milk or dark chocolate ganache.

white chocolate ganache filling for macarons

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 min
Active Time5 mins
Chilling time1 hr
Total Time1 hr 6 mins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the hot cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Let the white chocolate ganache sit until it's fully cooled to room temperature.
  • Place the white chocolate ganache into the fridge until it's chilled (1 hour).
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
white chocolate ganache filling recipe for macarons

Milk Chocolate Ganache Recipe for Macarons

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Step by step guide to making milk chocolate ganache filling for macarons.

You should make this before making your macarons to give the ganache time to cool in the fridge. When you’re ready to use it, microwave it for 10 seconds at a time until you’re happy with the consistency to pipe it into your macarons.

What ratio is milk chocolate ganache for macarons?

1:1.2 ratio of heavy cream to milk chocolate for ganache for macarons.

Milk chocolate ganache is a thinner ganache that pipes easily. There is a risk it will run over the edges of the macaron if you overfill it. Use it sparingly. Pipe directly in the center, and squish the macarons together.

Milk Chocolate Ganache for Macarons

Step by step guide to making milk chocolate ganache filling for macarons
Prep Time1 min
Active Time5 mins
Chilling time1 hr
Total Time1 hr 6 mins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 120 g milk chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your milk chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the milk chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.

Smoked Vegan Carrot Lox Recipe

vegan cream cheese recipe
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Guest Post by Cashew & Cheese

smoked vegan carrot lox recipe

Ally of Cashew & Cheese creates her own vegan recipes from scratch.

cashew and cheese recipes

From slow roasting carrots to taste like salmon, to vegan portobello mushrooms tasting like steak, she has some of the most unique vegan recipes on her blog. Her Greek heritage comes through in her recipes making them incredibly flavorful and decadent. Today she’s going to teach us how to slow roast vegan smoked carrots to taste like smoked salmon.

Smoked vegan carrot lox is the long lost breakfast option for people that want to add more veggies to their routine. If you struggle with the idea of eating oatmeal every day, or chugging a vegetable-filled smoothie each morning, you have to try this vegan cream cheese recipe out!

nori komi furikake recipes
nori komi furikake recipe

Smoked vegan carrot lox satisfies your savory cravings while still feeling light and healthy.

This meal works incredibly for meal prep. Smoke your vegan carrot lox on Sunday and enjoy them all week long.

Smoked Vegan Carrot Lox

How to make smoked vegan carrot lox recipe with vegan cream cheese
Prep Time20 mins
Active Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizer, Breakfast
Keyword: smoked vegan recipe, vegan cream cheese recipe
Yield: 6 servings
Author: Cashew & Cheese

Equipment

  • Oven

Materials

  • 1-2 large carrots peeled into strips
  • 2-3 tbsp rice vinegar
  • 2-3 dashes liquid smoke
  • dash nori komi furikake
  • 1 tbsp caper liquid optional
  • 1 tsp capers
  • salt and pepper to taste
  • pinch dill fresh
  • 1/8 red onion sliced
  • 1/2 pkg vegan cream cheese
  • 6 whole wheat English muffins or bread of your choice

Instructions

  • Preheat oven to 350 F.
  • In a bowl, toss the peeled carrots with rice vinegar, liquid smoke (2-3 dashes), kelp granules (nori komi furikake), caper liquid, salt and pepper (white pepper works well). As long as it smells fragrant and a faint bit like seafood, you are good to go!
  • Wrap your seasoned carrots in tin foil packets.
  • Slow roast your smoked vegan carrots by cooking them in your oven for about 3 hours, flipping the tin foil packets every 45 minutes.
  • Remove from the oven at the 3 hour mark. Check them and adjust flavor/cook time to your own preference.
  • Once you're happy with your smoked vegan carrots mixture, let them cool to room temperature.
  • Toast English muffins. Assemble smoked vegan carrot lox by adding vegan cream cheese, fresh dill, smoked vegan carrots lox, red onions, and topping with capers. Serve immediately.
  • Store excess smoked vegan carrot lox in an airtight container in the fridge.

Notes

cashew and cheese recipes Recipe by Alexandra Thompson of Cashew & Cheese