Carrot Lox That Belongs on a Bagel The smoke, the salt, the brine, the silky melt of a proper lox bagel. Goldie Lox, our partner brand from San Francisco, slices organic carrots into delicate ribbons, then cures them in a smoky, dilly, sea-kissed marinade until they take on the texture and savory depth of traditional lox. Layer it on cream cheese, capers, red onion, and a toasted everything bagel, and you will not believe this came from a vegetable. Ocean-friendly. Gluten-free. Made by a scientist-turned-chef. Now shipping nationwide through Rebel Cheese. What Makes Goldie Lox Special Real Carrot, Real Cure: Organic carrots are sliced thin, slow-cured, and infused with a small-batch marinade of dill, capers, sea kelp, and smoke. The result tastes like a Sunday morning deli counter. Whole-Food Ingredients: No isolates, no fish flavor labs, no mystery binders. Every ingredient is one you recognize. Ocean-Friendly by Design: Salmon populations are crashing. Goldie Lox keeps the salmon in the stream and the flavor on your bagel. Made for the Brunch Table: The texture holds up to a generous schmear, drapes beautifully over a bagel, and rolls into sushi without falling apart. Small-Batch Crafted in San Francisco: Hand-prepared by Julie, the scientist-turned-chef who built Goldie Lox in 2018 from a single bag of carrots and a craving for a lox bagel. Customer Raves "The smoke flavor is unreal. My husband, lifelong bagel-with-lox guy, asked me where I got the salmon." ⭐⭐⭐⭐⭐ Perfect For Sunday Brunch: The classic everything bagel build, ready in 90 seconds. Bagel Boards for a Crowd: Lay it out with cream cheese, capers, red onion, dill, cucumber, and tomato. Vegan Sushi Night: Roll into nigiri or hand rolls with avocado and cucumber. Salad Topper: Drape over a butter lettuce salad with shallots, capers, and lemon vinaigrette. Pescatarian-Free Hosting: When the table includes vegans, pescatarians, and dairy-eaters, this is the one dish that lands for everyone. Yom Kippur Break Fast and Hanukkah Brunch: A traditional spread, reimagined without compromise. Tasting Notes The first bite reads smoky and briny, with the unmistakable hit of dill and capers. The texture is silky and pliable - closer to nova lox than to gravlax. The finish carries a clean sweetness from the carrot itself, balanced by sea kelp and a whisper of acidity. It pairs beautifully with rich cream cheese, sharp red onion, and a squeeze of lemon. The Perfect Vegan Lox Bagel (Recipe) Toast one everything bagel until deeply golden. Spread a generous layer of Rebel Cheese Cream Cheese (or any plant-based cream cheese) on both halves. Drape 4 to 6 ribbons of Goldie Lox vegan lox across one half. Top with thinly sliced red onion, a tablespoon of capers, fresh dill, and a few cucumber slices. Add a crack of black pepper and a squeeze of lemon. Close the bagel and serve. Ready in 5 minutes. Serves 1 hungry brunch person. Pairs Beautifully With Cream Cheese - our cashew-based cream cheese folded with tomato lox, capers, dill, and shallot. Together, the two make the ultimate lox bagel. Everything Fromage - everything-bagel-seasoned vegan cheese spread. Skip the bagel, build a board. Acacia Cheese Board - lay the lox out on the board for your guests, deli-style. Dietary Information ✓ 100% Plant-Based and Vegan✓ Dairy-Free and Lactose-Free✓ Cholesterol-Free✓ Gluten-Free✓ Fish-Free and Shellfish-Free✓ Made with Organic Carrots✓ Whole-Food Ingredients✓ Ocean-Friendly Storage and Serving Storage: Keep refrigerated at 40°F or below. Best within 14 days of opening. Do not freeze - freezing breaks down the silky carrot texture. Serving: Best enjoyed cold or at cool room temperature. Remove from the fridge 5 to 10 minutes before serving to soften the texture.
