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This vegan red caviar tastes crunchy, has a real sea flavor and is healthy. You can make it at home with just a few common ingredients. It is delicious for breakfast, as a snack between meals or as party food. You can find a detailed vegan red caviar recipe with the exact quantities and step-by-step instructions below.
Real taste of the sea thanks to algae
Just like in my other vegan fish recipes, for example for the carrot lox, the no sprats or the Russian Shuba salad, algae are a must here too. They give the carrot caviar its sea flavor and fish taste. In my recipe, it is nori leaves that are coarsely chopped beforehand.
What is vegan red caviar made of?
Here I go into the individual ingredients for the vegan red caviar recipe. As always, the quantities and preparation steps can be found at the end of the post in the recipe box.
Vegetable juices
The carrot juice is the basis for the vegan red caviar. A small amount of beet juice provides the perfect color, similar to the creamy vegan salmon gratin. You can either buy 100% direct juices or make them yourself from raw carrots and raw beet.
Algae
Together with salt, algae give the vegan caviar a real fishy taste. I have used nori sheets, as I do for the vegan fish sticks. Dulse flakes and wakame are also suitable.
Agar-agar
The plant-based gelling agent gives the vegan caviar the right consistency. Just like for the vegan apricot zefir recipe, use pure agar-agar without additives.
I always use agar-agar with gel starch 900. For my vegan red caviar recipe, only 1 gram of this is sufficient.
Vegetable oil
You only need vegetable oil so that the caviar pearls can gel quickly. The oil must be really cold for this.
You can use olive oil, rapeseed oil or sunflower oil. The amount can vary depending on the size of your container, so there are no fixed specifications in the recipe.
Delicious on bread
The vegan red caviar tastes delicious on bread with butter. This can be homemade baguette, baton or whole wheat bread.
In addition to the vegan black caviar, it is perfect for breakfast, as a snack between meals or as a cold appetizer. The vegan red caviar with fresh bread is also a great finger food for a party. You can serve it at a Christmas or New Year’s Eve party, for example.
This vegan red caviar is
- crunchy,
- heavenly delicious,
- with a sea flavor and aroma,
- healthy,
- made from vegetable juice,
- without animal ingredients,
- easy to make with just a few ingredients,
- ideal for breakfast or as a snack.
How to make vegan red caviar: tips and tricks
- You can also leave the nori sheets to soak overnight in vegetable juice, only then in the fridge.
- Other algae, such as wakame or dulse flakes, can be used instead of nori sheets.
- Use pure, high-quality agar-agar without additives.
- A pipette or a syringe without a needle is suitable for injecting the caviar pearls.
- Process the hot juice mixture into caviar as quickly as possible, as it solidifies quite quickly when it cools down. If it solidifies in the syringe, you can dip the syringe briefly in hot water.
Did you make the vegan red caviar yourself using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Try these vegan fish recipes too:
- Vegan fish cakes – very juicy and tender
- Vegan tofu fish – fried with a crispy crust
- Vegan tuna salad / tuna sandwich spread – no tuna cream recipe
Vegan red caviar
Ingredients
- 100 ml carrot juice
- 5 ml beet juice
- 1 nori sheet
- 1 g agar-agar
- 1/2 tsp salt
- plenty of vegetable oil
Instructions
- Mix carrot juice with beet juice in a small preserving jar and dissolve salt in it.
- Roughly chop nori sheet, add it to the juice mixture, stir, close the jar and leave to infuse at room temperature for 1 - 2 hours.
- Pour plenty of vegetable oil into a tall, not too narrow container and place it in the freezer for 1 - 2 hours.
- Pour the juice mixture through a sieve into a very small saucepan and add agar-agar.
- Bring the juice mixture with agar-agar to the boil while stirring and continue to boil for 1 - 2 minutes while stirring.
- Remove the vegetable oil from the freezer. Pour the juice mixture into a pipette or a syringe without a needle and inject drops into the vegetable oil. Repeat the process quickly until the juice mixture is used up. If it solidifies in the meantime, warm it up briefly on the stove.
- Now pour the vegetable oil with the caviar through a sieve, collecting the oil in a clean container. You can then pour it into a bottle and reuse it as normal.
- Rinse the vegan red caviar in the sieve with cold water, pour it into a small, clean preserving jar and serve. Store it in the fridge.
Notes
- You can also leave the nori sheets to soak overnight in vegetable juice, only then in the fridge.
- Other algae, such as wakame or dulse flakes, can be used instead of nori sheets.
- Use pure, high-quality agar-agar without additives.
- A pipette or a syringe without a needle is suitable for injecting the caviar pearls.
- Process the hot juice mixture into caviar as quickly as possible, as it solidifies quite quickly when it cools down. If it solidifies in the syringe, you can dip the syringe briefly in hot water.
- See the detailed tips and tricks for making the vegan red caviar yourself at the top of the article.
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