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Carrot Lox Canapes with Oat Blinis

Course: Appetizer
Cuisine: vegan
Servings: 4 people
Author: Michael Monson
Oat Blinis:
  • 1/2 cup oats
  • 1/2 cup unsweetened almond or soy milk
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
Dill Cream Cheese:
  • 1/2 cup tofu cream cheese, vegan sour cream, or vegan mayo (tofu cream cheese recipe below)
  • 1 tablespoon dry dill weed
  • carrot lox (see Olives for Dinner's recipe)
  • capers or caper berries
  • fresh chives
  • tofu cream cheese or vegan sour cream
For the oat blinis:
  1. Add the blini ingredients into a blender, and blend until smooth. Allow to rest for a couple of minutes. 

  2. Put a nonstick pan onto medium heat. Make your blinis by using a 1/2 tablespoon measuring spoon, or 1 and a half teaspoons. Allow the blinis to cook about 2 minutes per side, or until they are fully cooked through. 

  3. Placed the cooked blinis onto a drying rack to cool to room temperature. 

  4. Combine the tofu cream cheese and dill,. and set aside.

To assemble
  1. Place about a half to a full teaspoon of dill cream cheese onto each blini. Top with carrot lox. Add a dollop of cream cheese or sour cream. Top with a caper and fresh cut chives.

Recipe Notes

This recipe does take some advance planning.... The carrot lox take about about two hours to prep, and then they need to marinate for two days. 

This recipe will serve about 3 to 4 guests. Depending on how many people you are trying to serve, you will need to double or triple the recipe.