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It’s that time of year again when the warm temps are making me crave all of the fresh veggies! Cucumbers are one of my all time favorites. They’re so hydrating and remind me of spending a day at the spa. I sliced one up and topped the pieces with our Dill Havarti Cheeze Spread and some smoked carrot lox for an easy breezy vegan appetizer!

smoked carrot lox

I can already picture myself serving a platter of these beautiful cucumber bites with a bottle of chilled white wine on a hot summer day. Aren’t they stunning? I’m living for the color contrast between the cucumber and vibrant carrot. I had a little extra time on my hands so I piped our Dill Havarti Cheeze Spread onto each bite and I’m obsessed with the swirly perfection.

smoked carrot lox
smoked carrot lox

You can just as easily use a knife to dab some vegan cashew cheeze onto each cucumber. The end result will be the same. A few capers and a sprig of fresh dill really amp up the savory factor of these smoked carrot lox cucumber bites. I have a feeling I’m going to be making these all summer long!

smoked carrot lox

If you make my vegan smoked carrot lox cucumber bites, take a photo and tag me on Instagram so I can see what you’re whipping up in the kitchen.



View More Vegan Recipes

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Vegan Smoked Carrot Lox Cucumber Bites Recipe

smoked carrot lox
More Delicious Dishes to Consider:
Butternut Squash and Pomegranate Bruschetta Recipe

Vegan Chickpea Salad filled Cucumber Boats Recipe
Vegan Cucumber Dill Cocktail Sandwiches Recipe
Vegan Stuffed Mushrooms Recipe

Makes about 24


  • 4 medium carrots, peeled
  • 1 teaspoon liquid smoke
  • 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • 1 large cucumber, sliced into ¼-inch rounds
  • 1 package Plant Perks Dill Havarti Cheeze Spread
  • ¼ cup capers
  • Fresh dill


  1. Preheat your oven to 400F degrees.
  2. Use a vegetable peeler to slice the carrots into thin strips. Place the carrots in a bowl and toss with the liquid smoke, soy sauce, and olive oil. 
  3. Line a baking sheet with aluminum foil or parchment paper. Tong the carrots onto the baking sheet, leaving excess marinade in the bowl. Fold the aluminum foil or parchment paper into a packet so the carrots are completely enclosed. 
  4. Roast the carrots for 20 minutes. Then, return the carrots to the bowl and toss with the marinade once more. 
  5. Meanwhile, scoop the Dill Havarti Cheeze Spread into a piping bag fitted with a tip. Swirl a bit of the cheeze spread onto each cucumber slice. Or, simply spread with a knife.
  6. Add a small piece of carrot lox to each cucumber slice along with some capers and fresh dill. Serve immediately.
  7. Store leftover carrot lox in the fridge in a sealed container for up to a few days.
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