Vegan Plant-Based 'Salmon' Blinis Bosh TV

Plant-Based 'Salmon' Blinis

  • Simple
  • 1:10 h
  • 15 ingredients

There’s something ever so Christmas-y about clutching a canapé and sipping a glass of fizz while trying to explain to your Grandma what your career in social media actually entails. These bite-sized blinis are topped with our delicious home-made cream “cheese” and carrot “salmon”, and are so good they’ll be gone before the Queen’s Speech. Whip these up Christmas morning and astonish your mum with your deeply sophisticated canapé skills. These are super easy plant-based canapé ideas and plant based party food snack that we know your guest will love!

Serves: 4

Ingredients

For the "salmon" carrot

  • 1 tbsp oil
  • 1 large carrot
  • ½ tsp beetroot juice or the juice from a pack of cooked beetroot
  • ½ nori sheet
  • ½ tsp rice vinegar
  • ½ tsp salt
  • 2 tsp liquid smoke

For the blinis

  • 1 tbsp olive oil
  • 60g self raising flour
  • 100ml almond milk
  • ½ tsp agave syrup
  • Salt & pepper to taste

For the garlic and herb cashew cheese

  • 1 tbsp coconut oil
  • 155g cashew nuts
  • 30ml water
  • ½ tsp salt
  • ½ tbsp nutritional yeast
  • Juice of 1 lemon juice of
  • ½ garlic clove
  • handful of fresh parsley
  • 3-4 chives

Before you start

Preheat oven to 200℃ | Saucepan | Food processor | Frying pan | Vegetable peeler | Kitchen paper

Step 1

Make the garlic and herb cashew cheese

  • Put the cashew nuts in the pan of hot water and boil for 15 minutes until soft and have rehydrated
  • Drain the nuts and tip them into a food processor with 15ml fresh water
  • Whizz for 2 minutes until you have a thick smooth, creamy paste
  • Add the remaining 15ml water, salt, coconut oil and nutritional yeast (you want it thick and gloopy so add water if you need to) and add the lemon juice
  • Whizz for a few minutes until very smooth, scraping down the sides and make sure everything is mixed
  • Transfer to a bowl and add the chopped herbs
  • Roll in cling film and refrigerate for 2 hours.

Ingredients

  • 1 tbsp coconut oil
  • 155g cashew nuts
  • 30ml water
  • ½ tsp salt
  • ½ tbsp nutritional yeast
  • Juice of 1 lemon juice of
  • ½ garlic clove
  • handful of fresh parsley
  • 3-4 chives

Step 2

Make the "Salmon"

  • Peel the carrots and shave into ribbons using a vegetable peeler
  • Blanch the carrots in boiling water for 1-2 minutes until soft
  • Drain and transfer to a bowl
  • Stir all ingredients for the marinade (oil, beetroot juice, salt and rice vinegar)
  • Finely, cut nori sheet with a sharp knife or scissors and stir into marinade
  • Drizzle marinade on top of carrot slices and make sure that each of tis covered
  • Set aside for 60 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 large carrot
  • ½ tsp beetroot juice or the juice from a pack of cooked beetroot
  • ½ nori sheet
  • ½ tsp rice vinegar
  • ½ tsp salt
  • 2 tsp liquid smoke

Step 3

Make the blinis

  • Put the flour in a large bowl and season with salt and pepper in a large bowl
  • Make a well in the centre of the flour, pour in the milk, agave and oil and whisk until you have a smooth batter
  • Brush a frying pan with oil and, once hot, spoon in the batter using a teaspoon measure, ensuring to leave enough space between each one
  • Let them cook for 2-3 minutes until the surface bubbles
  • Turn the blinis and cook for a couple of minutes on the other side
  • Pop the cooked blinis on a plate covered with kitchen paper and keep cooking the blinis in batches until you’ve used all the batter

Ingredients

  • 1 tbsp oil
  • 60g self raising flour
  • 100ml almond milk
  • ½ tsp agave syrup
  • Salt & pepper to taste

Step 4

Assemble the blinis and serve

  • Layer up the blinis with the cashew cheese and carrot, with a final sprinkle of nori on top for good measure. Voilà. Instant Christmas joy.