Little Saint Carrot Lox Toast (Gluten-Free, Plant-Based)

We asked our restaurant partners to share with us creations they make using our sourdough, and our friends at Little Saint delivered with this gorgeous recipe for Carrot Lox Toast, a fully plant-based dish that is perfect for brunch, appetizers, or whenever the mood strikes!


Little Saint is a 100% plant-based restaurant, coffee bar, wine lounge, cocktail bar, and music venue located in downtown Healdsburg in Sonoma County, California. Born from a passionate collaboration between owners Laurie and Jeff Ubben, Director Jenny Hess, and Creative Director Ken Fulk, Little Saint is dedicated to climate justice, animal welfare, and kindness for all beings with a mindfulness of sustainable practices and support for emerging makers and musicians. The exceptional culinary program led by Chef Bryan Oliver has added Little Saint to The New York Times’ “Best 50 Restaurants” and ‘Vegetarian Times’ “Best New Restaurants” picks in 2022.


For more information, visit and follow @littlesainthealdsburg.


Recipe created by Little Saint // @littlesainthealdsburg

Carrot Lox Toast on a plate


Gluten-Free, Plant-Based

Makes 4-6 full size toasts




Carrot Lox
⅓ cup maple syrup
3 tablespoons gluten free tamari
2 teaspoons black pepper, ground
1 teaspoon liquid smoke
2 each bay leaves
6 each large carrots
3 tablespoons kosher salt

Everything Spice
2 tablespoons caraway seeds, whole
2 tablespoons toasted sesame seeds, whole
2 tablespoons poppy seeds, whole
1 teaspoon garlic powder
1 teaspoon flaky sea salt

For Assembly
3 tablespoons capers
⅓ cup pickled red onion slices
⅓ cup plant-based cream cheese
½ bunch dill fronds
4-6 slices of Bread SRSLY Gluten-Free Sourdough Pullman Loaf, cut 1.5-2 inches thick




For the Carrot Lox:

  1. Preheat an oven to 375°.

  2. Rinse and gently scrub the carrots to ensure that no dirt or grit adheres to the exterior. Cut the carrots into 4-5 inch lengths, lightly season with kosher salt and roast in the preheated oven for approximately 45 minutes or until fork tender.

  3. While the carrots are in the oven, combine the maple syrup, tamari, molasses, black pepper, and bay leaves in a bowl until evenly distributed.

  4. Submerge the cooked carrots in the marinade for 12-24 hours in the refrigerator.

  5. Just prior to serving and after lox has sufficiently marinated, slice into thin planks using a mandolin or sharp knife.


For the Everything Spice:

  1. Combine all ingredients and reserve in an airtight container.

To Assemble:

  1. Toast the sliced Bread SRSLY sourdough in a conventional toaster or skillet to your desired level of doneness.

  2. Smear the toasts end to end with the plant-based cream cheese and top with a healthy portion of sliced carrot lox.

  3. Evenly scatter capers, pickled onions and dill fronds over the top of the toasts and finish with a generous sprinkle of everything spice. Enjoy!