Vegan Gravlax with Smokey Carrots and Almond Cream Oatcakes

This is Lydia’s vegan version of gravlax using carrots instead of salmon. The method of ‘curing’ very thinly sliced carrot gives an uncanny likeness to smoked salmon without the fish flavour. We’ve served ours with an almond cream but you could use a regular dairy cream cheese or soft goats cheese.

Tips: You could use pumpernickel or rye sourdough bread instead of the oatcakes. For gluten free buy gluten free oatcakes. This recipe would make fantastic vegan bagels for a special brunch or lunch. The smoky carrot would also be great served with scrambled tofu for a great vegan breakfast.

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time



Smoky Marinade:

  • 2 tbsp shoyu
  • 1-2 tsp liquid smoke or sweet smoked paprika
  • 1-2 tsp white wine vinegar
  • Small piece of kelp
  • 4 juniper berries crushed
  • 1 tsp sugar or maple syrup
  • 50 ml water
  • 2 large fat carrots
  • ½ lemon juiced
  • 3 tbsp dill, chopped finely

Almond cream:

  • 100g skinned almonds, soaked overnight in plenty of cold water
  • 3 tbsp olive oil
  • 2 tbsp nutritional yeast
  • ½ tsp dried garlic powder or 1 small clove fresh garlic crushed to a smooth paste
  • ½ lemon zested and juiced
  • Salt to taste
  • 1 tbsp chopped capers
  • Oat cakes for serving


  1. Preheat the oven to 180°C.
  2. Place all the marinade ingredients in a small pan and heat gently.
  3. Slice the carrots very thinly into fat ribbons with a sharp knife, mandolin or speed peeler.
  4. Place in a dish and pour over the hot marinade. Mix through thoroughly to coat the carrot well.
  5. Take a large sheet of foil and lay a sheet of baking parchment the same size on top.
  6. Tip out the carrots onto one half of the parchment with the marinade. Lay them as flat as possible so they aren’t folded or tangled.
  7. Fold over both the foil and parchment, and close all the edges by rolling inward and pinching to seal.
  8. Place the foil package onto a baking tray, and bake in the oven for 15-20 minutes or until the carrots are tender. Set aside to cool.
  9. To make the almond cream, drain the soaked almonds and place in a blender with the other ingredients. Blend until very smooth, adding a little water if necessary. You are aiming for a thick smooth consistency similar to Greek yoghurt. Taste and adjust the seasoning to your liking.
  10. Place the chopped dill onto a plate.
  11. Drizzle the carrot slices with the lemon juice then take a slice and dip both the long edges into the dill. Place onto a tray, and repeat with the remaining carrot slices.
  12. To serve: spread a teaspoon of almond cream onto an oatcake then drape or curl a carrot slice on top attractively. Add a few chopped capers and place onto your serving plate. Repeat with the remaining carrot slices.



Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…

Spanish White Wine Lentils

These are not just any old lentils… this is a truly delicious dish and a complete meal in itself, inspired by a traditional, Spanish recipe! Option to serve with a…

Layered Festive Roast with Vegan Gravy

The perfect centrepiece for your Christmas dinner, this vegan Layered Festive Roast is sure to impress your guests on the big day. With three mouth-watering layers and a delicious accompanying gravy, it’s the ideal dish to serve as part of your Christmas day banquet. 

Vegan ‘Steak’ & Ale Pie

Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!