Lentil "Caviar" with Vegan Cream

Fancy up your party with this caviar, but don't go broke buying the real thing.




  • 1 baguette
  • 8-10 garlic cloves


  • 1 cup dried french lentils
  • 2 cups water
  • 2 garlic cloves
  • 3 bay leaves
  • pinch of sea salt
  • 1" ginger root
  • 1/4 cup red wine vinegar
  • 1/4 cup tamari or coconut aminos
  • 1 1/2 sheets of nori or 2 tablespoon of kelp powder
  • 1 shallot, minced

Vegan Creme

  • 1 package of silken firm tofu
  • juice of 1/2 lemon
  • 1 1/2 tablespoons red wine vinegar
  • 1 liquid sweetener
  • 1 teaspoon tahini paste


To a medium sized pot and over high heat, add the lentils, water, garlic cloves and bay leaves. Bring it up to a boil and down to a simmer, cover and let cook for 25-30 minutes.

Blend the ginger root, red wine vinegar, tamari, nori (or kelp) and sesame oil in a blender and set aside.

When lentils are finished cooking, remove the bay leaves and the garlic. Remove from heat and salt to taste. Add in blended mixture, mix well and fold in the shallots. Refrigerate for at least two hours.

Preheat oven to 400-degrees F.

Cut baguette in 3/4" slices. Place on baking tray and bake for 10 minutes. Remove from oven and rub garlic cloves on each slice. Return to oven and bake for another 5-7 minutes.

Blend all vegan cream ingredients in a blender until smooth and refrigerate for at least two hours.

When ready to serve, dollop a little cream on a baguette slice and top with the caviar.


I added some young baby kale as garnish because it was available in my garden, you can add a garnish of your choice or leave off completely.


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