Confession: I have never actually eaten at a real Brooklyn deli. But I did my research, and this vegan bagel board is my plant-based love letter to everything you'd expect to find piled onto a table at a classic Jewish deli! We've got chewy bagels galore, beet lox, a whitefish-style spread, capers, pickled onions, and enough fresh vegetables to make it feel like a full spread rather than just a snack. Everything on this vegan bagel board is made from plants!
This is how you level up a charcuterie board: instead of cured meats and cheese, you get beet lox that mimics smoked salmon, a bright and crunchy vegan whitefish spread, herb and garlic cream cheese, and a rainbow of pickled and fresh vegetables. It's built for a slow brunch, a holiday spread, or any time you want to set out something that looks (and tastes) super impressive!
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why you'll love this vegan bagel board
- It's a showstopper with almost no cooking. Aside from a quick pickle for the red onions, this is entirely assembly, and no oven or stovetop required.
- It's endlessly customizable. Treat the ingredient list as a starting point. Swap in what you love, leave out what you don't, and let the board be a little different every time.
- It layers two of hotforfood's plant-based deli staples into one spread. Both the beet lox and the vegan whitefish spread can be made ahead, which makes building the full board the day of a breeze.
- It's a genuine crowd-pleaser. I fed the whitefish spread to my neighbor, who's part Jewish, and he texted me afterward to say it was incredible. If that's not a seal of approval, I don't know what is.
what's on a vegan bagel board
This board is inspired by the kind of spread you'd find at a Jewish deli in Brooklyn, built entirely plant-based:
- bagels and matzo crackers for the base. Split the bagels in half so people can build their own open-faced bites, and break the matzo into large shards for scooping.
- vegan herb and garlic cream cheese as the classic spread underneath everything else.
- beet lox are thin, marinated beet slices that mimic smoked salmon in both colour and briny, smoky flavor. If you've seen the carrot lox trend all over TikTok, this is my take on the same idea, using golden and red beets instead.
- vegan whitefish spread is a fresh, crunchy, mayo-based spread built on hearts of palm, celery, onion, and pepperoncini in place of fish.
- quick pickled red onions for acidity and crunch (recipe below).
- fresh vegetables: microgreens or sprouts, sliced tomato, radish, Persian cucumber, and lemon.
- the finishing touches: capers, fresh dill sprigs, and whole pickled pepperoncini peppers.
ingredient notes
- golden and red beets are the base of the beet lox. Using both is what gives it that unmistakable lox colour without the marinade alone having to do all the work. All the details are in the beet lox recipe.
- hearts of palm give the whitefish spread its flaky, seafood-like texture, and pepperoncini brings the same briny tang you'd expect from a classic whitefish salad.
- persian cucumbers and radish are best sliced thin on a mandoline so they layer nicely and stay crisp against the softer components.
- matzo crackers aren't just for looks! They hold up well under a thick layer of cream cheese and toppings, and they add a nice textural contrast to the bagels.
how to make a vegan bagel board
- make the quick pickled red onions. Place the thinly sliced red onion in a bowl or resealable container. Add the apple cider vinegar and sea salt, then top with warm water until the onions are just covered. Let sit for at least 20 minutes before serving. These can also be made 1 to 2 days ahead and refrigerated until you're ready to build the board.
- arrange the board. Lay out all of the components: bagels, matzo, cream cheese, beet lox, whitefish spread, greens, tomato, pickled onions, radish, cucumber, lemon, capers, dill, and pepperoncini all on a large baking sheet, board, or serving platter. Have fun with it and let the colours do the work; there are no rules here!
tips for building the best bagel board
- prep the components ahead. Both the beet lox and the whitefish spread can be made a day in advance, which turns board day into pure assembly.
- group by colour, not by category. Clustering similar colors together or making piles of contrasting ingredients makes the board look more intentional and abundant. Have fun with it and don't fuss too much!
- leave gaps for texture. Tuck dill sprigs and capers into any small gaps between the larger components — it fills the board out and makes it look fuller.
- serve slightly chilled. Since most of the components are make-ahead, pull the board together shortly before serving so everything stays fresh and crisp.
frequently asked questions
Yes, mostly. The pickled onions, beet lox, and whitefish spread can all be made 1 to 2 days ahead and refrigerated separately. Assemble the full board the day you're serving it so the fresh vegetables stay crisp.
It can be with a few swaps! Just use gluten-free bagels and gluten-free crackers in place of the matzo, and double-check your cream cheese and any packaged pepperoncini for gluten-containing additives.
Up to 2 days. They'll only get more flavourful the longer they sit, and they keep well refrigerated in their liquid.
In this recipe, the whitefish-style spread is made using hearts of palm, celery, onions, and pepperoncini peppers for a fresh, crunchy, plant-based alternative. I also add dulse seaweed that gives it a subtle sea flavour.
It doesn’t taste exactly like salmon, but it has a savoury, slightly smoky, and earthy flavor that works well as a satisfying alternative when paired with classic deli toppings.
vegan bagel board
Ingredients
quick pickled red onions
- 1 C thinly sliced red onion
- 2 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- warm water
bagel board
- 4 bagels, sliced in half
- 4 Matzo crackers, broken in half
- 1 C vegan herb & garlic cream cheese
- beet lox
- vegan whitefish spread
- 1 C micro greens or sprouts
- 1 large tomato, sliced
- quick pickled red onions, recipe above
- 3 radish, thinly sliced on mandoline
- 2 Persian cucumbers, thinly sliced on mandoline
- 1 lemon, thinly sliced
- 3 tablespoon capers
- fresh dill sprigs
- whole pickled pepperoncini peppers
Instructions
- To make the quick pickled red onions, place sliced red onions in a bowl or glass tupperware you can store them in after. Add vinegar and salt and then add warm water until the onions are just covered. Let sit for 20 minutes before serving. You can also make these 1 or 2 days in advance and refrigerate until serving.
- Arrange all of the deli board components on a large baking sheet, board, or serving platter. Have fun arranging all the colourful ingredients, there are no rules!
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.