Slightly Modified Carrots and Flowers Recipe for Tomato Lox, Cashew Cream Cheese straight from Connoisseurus Veg| Serves: 2 bagels | Time: ~15 min (plus soaking time, can make everything the night before)
3 large roma #tomatoes
1.5 tbsp coconut aminos
2 tsp olive oil
1 tsp water
1 tsp salt
1 tsp liquid smoke
Cashew Cream Cheese
1 cup raw #cashews, soaked in water 4-8 hours, drained and rinsed (I did about 10 hours)
1-2 tbsp lemon juice, to taste
1/2 tsp salt, or to taste
Chives to taste
(I threw in an extra 2 Tbsp of water to make it a little creamier)
Did you know that cashews contain about a third of the saturated fat found in regular cream cheese and about of half of the saturated fat found in low-fat cream cheese?
Bring a saucepan of water to a boil. Pierce the skin of the roma tomatoes with a small slice and drop them into the water for 30 seconds to 1 minute until the skin begins to peel off. Remove the tomatoes from heat and place them in a large bowl of ice water to stop them from cooking further.
Combine the coconut aminos, olive oil, liquid smoke, water, and kelp powder in a small bowl. Whisk until even. Peel the skins from the tomatoes. Cut them in half then carefully trim away the seeds and firm inside layer.
Place the soft tomato pieces in a bowl and drizzle with the tamari marinade. Mix with your hands to ensure the tomato lox is evenly coated with the marinate. Cover and place in the refrigerator for 30 minutes.
Cashew Cream Cheese
Place the cashews, 1 tablespoon of lemon juice, and salt into the bowl of a food processor.
Blend until smooth, stopping to scrape down the sides of the bowl as needed. Add a tablespoon or two of water to thin the mixture as needed.
Taste test and add additional salt and/or lemon juice if you like.
Add chives to the food processor and pulse until finely chopped and well blended.
Of course great for #breakfast, but if you're like me, you can eat bagels all day long.