Carrot Lox

Carrot Lox

Ready in 10 minutes, plus 4 hours dehydration

Makes 2 servings


  • 28g Carrot Crystals (about ⅔ cup)
  • 1 tablespoon Miso Crystals
  • 1 tablespoon brine from capers
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice vinegar
  • Pinch pink salt
  • 1 squeeze lemon juice


  1. Mix all ingredients together. 
  2. Spread a layer on a dehydrator sheet and dehydrate for 4 hours at 95 degrees F. 
  3. Serve with cream cheese and your favorite toppings on a toast or English muffin. 

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