Every bite of a classic bagel with lox is salty, creamy, tangy, and deeply satisfying. The problem, if you're eating real food, is obvious: the bagel is a wheat flour bomb and the cream cheese is straight-up conventional dairy. I wasn't willing to give up this combination, so I built a version that actually works. The flatbread is made with cassava flour and tapioca starch, which together give you that slightly chewy, bread-like texture without any grain. Egg whites help it set and crisp at the edges in a hot oven. The cream cheese swap is whipped cashew cream with fresh lemon and dill, which sounds like a stretch until you actually taste it. Blended long enough, it is genuinely creamy and tangy in a way that lands exactly right. Everything else stays the same: cold-smoked wild salmon, capers, paper-thin red onion, cucumber, and a ton of everything seasoning pressed right into the dough before it bakes. This is the real thing, just made the way I think we were designed to eat.

Nutritional Benefits

Wild-Caught Smoked Salmon

  • Cold-smoked wild salmon is one of the richest whole-food sources of omega-3 fatty acids (EPA and DHA). The FDA and USDA Dietary Guidelines both recognize fatty fish as a key omega-3 source, and research published in Nutrients (2020) links regular fatty fish intake to support for cardiovascular and cognitive health.
  • It delivers high-quality complete protein, with about 16 to 18 grams per 3-ounce serving, supporting satiety and muscle maintenance.
  • It is naturally rich in B vitamins, particularly B12, and selenium, a trace mineral important for thyroid function according to the National Institutes of Health Office of Dietary Supplements.

Cassava Flour

  • Cassava flour is made from the whole dried cassava root, making it a grain-free, gluten-free flour that closely mimics the texture of wheat flour in baked goods. It is a reasonable source of resistant starch, which research suggests may support digestive health and gut microbiome diversity (Baxter et al., Journal of Nutrition, 2019).
  • It is lower in fat than nut-based flours like almond flour, and its mild flavor makes it versatile for both savory and sweet recipes.

Raw Cashews (Cashew Cream Base)

  • Cashews are a good source of monounsaturated fats, magnesium, and copper. The Harvard T.H. Chan School of Public Health notes that unsaturated fats from nuts are associated with heart health as part of a balanced diet.
  • Blended into a cream, they provide a satisfying, satiating fat source that replaces conventional dairy without refined oils or additives.
  • Cashews also contribute a small amount of plant-based protein and iron per serving.

Capers and Fresh Dill

  • Capers are a concentrated source of quercetin, a naturally occurring flavonoid that research suggests may have antioxidant properties (Mlcek et al., Molecules, 2016).
  • Fresh dill has historically been used as a digestive herb and contributes trace amounts of vitamins C and A to the overall dish.

FAQs

Can I make the cashew cream and flatbreads ahead of time?

Yes, and honestly it makes mornings so much easier. The cashew cream keeps in a sealed jar in the refrigerator for up to 5 days. The flatbreads bake well ahead and can be stored at room temperature in an airtight container for 2 days, or wrapped and frozen for up to a month. Just warm them briefly in a 350°F oven for a few minutes before topping.

What if I can't find lox-style cold-smoked salmon? Can I use hot-smoked?

You can, but the texture and vibe are different. Hot-smoked salmon is flakier and more fully cooked, so it won't drape the same way. It still tastes good on this flatbread, just know going in that it reads more like a smoked fish situation than classic lox. Cold-smoked, lox-style salmon from the refrigerated section of most grocery stores is what you want for the real deal.

My flatbread dough feels dry and crumbly. What did I do wrong?

Cassava flour brands vary a lot in how much liquid they absorb. If your dough feels dry and is cracking when you press it, add coconut milk one tablespoon at a time until it comes together. It should feel like soft, pliable playdough, not crumbly. Anthony's and Otto's are both reliable brands with consistent results.

Is this recipe Whole30-friendly?

Most of the ingredients are Whole30 compliant, but smoked salmon sometimes contains added sugar, which is not compliant. Check your label and look for a brand with no added sugar. The cashew cream itself, including cashews, is allowed on Whole30.

Can I use a different nut for the cream cheese if I have a cashew allergy?

Macadamia nuts work really well here and blend up even creamier than cashews. They have a naturally buttery flavor that pairs beautifully with the lemon and dill. Soak them the same way, same timing. Soaked sunflower seeds are a nut-free option if you need it, though the flavor is earthier and you may want a little extra lemon to balance it.

If you make this, I want to see it. Tag me on Instagram so I can cheer you on. And if you have someone in your life who swears they could never give up their Sunday bagel, make this for them first and ask questions later.

How did your Paleo Lox and Cashew Cream Breakfast Flatbread with Everything Seasoning turn out? Tag @ThatPaleoChick and share it! #paleobreakfast #loxflatbread #dairyfreecreamcheese #cassavaflour #smokedsalmon #paleobagelvibes #glutenfreebagel #realfoodbreakfast

Paleo Lox and Cashew Cream Breakfast Flatbread with Everything Seasoning

All the flavors of a classic New York bagel with lox and cream cheese, built on a crispy, chewy cassava and egg white flatbread baked right in your oven. Topped with whipped cashew cream, silky smoked salmon, capers, red onion, and a generous shower of everything bagel seasoning.

  • Prep time:
  • Cook time:
  • Total time:
  • Servings: 4 flatbreads (serves 4)

Ingredients

  • FOR THE FLATBREAD:
  • 1 cup cassava flour, sifted
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 large egg whites (reserve yolks for another use)
  • 1/2 cup full-fat coconut milk (the thick part from a chilled can)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil, plus more for the pan
  • FOR THE EVERYTHING SEASONING:
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • 1 teaspoon flaky sea salt
  • FOR THE CASHEW CREAM:
  • 1 cup raw cashews, soaked in water at least 4 hours and drained
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons water (add a tablespoon at a time until spreadable)
  • 2 tablespoons fresh dill, finely chopped
  • FOR THE TOPPINGS:
  • 4 ounces wild-caught smoked salmon (lox-style, cold-smoked)
  • 1/4 small red onion, very thinly sliced
  • 1/4 English cucumber, sliced paper-thin
  • 2 tablespoons capers, drained
  • Extra fresh dill and lemon wedges, to serve

Instructions

  1. SOAK THE CASHEWS AHEAD: If you haven't already, cover the raw cashews with cold water and soak at least 4 hours or overnight. Drain and rinse well before blending. (Short on time? A 30-minute soak in just-boiled water works in a pinch.)
  2. PREHEAT AND PREP: Set your oven to 425°F. Line a large rimmed baking sheet with parchment paper and rub it lightly with olive oil.
  3. MIX THE FLATBREAD DOUGH: In a medium bowl, whisk together the cassava flour, tapioca starch, salt, and baking soda. In a separate small bowl, whisk the egg whites, coconut milk, apple cider vinegar, and olive oil together until combined. Pour the wet ingredients into the dry and stir until a soft, slightly tacky dough forms. It will be thicker than a batter but pliable enough to shape.
  4. SHAPE THE FLATBREADS: Divide the dough into 4 equal portions. Lay a piece of parchment on your counter and press each portion out by hand (or use a rolling pin) into an oval roughly 6 inches long and 1/4 inch thick. Transfer carefully to the prepared baking sheet. You should fit all four on one large sheet.
  5. ADD THE EVERYTHING SEASONING: Mix the sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt together in a small bowl. Brush or lightly mist the tops of the flatbreads with a little water, then press a generous pinch of the seasoning blend over each one.
  6. BAKE: Bake at 425°F for 16 to 18 minutes, until the edges are golden and the flatbreads are set and slightly firm when you press the center. They should lift cleanly off the parchment. Let cool on the pan for 5 minutes. They crisp up a bit more as they cool.
  7. MAKE THE CASHEW CREAM: While the flatbreads bake, add the drained cashews, lemon juice, apple cider vinegar, garlic, salt, and 3 tablespoons of water to a high-speed blender. Blend on high until completely smooth and creamy, scraping down the sides as needed. Add the extra tablespoon of water only if needed to get it moving. Taste and adjust salt or lemon. Fold in the fresh dill by hand.
  8. ASSEMBLE: Spread a generous layer of the dill cashew cream over each flatbread. Lay slices of smoked salmon on top, draping them loosely. Add a few cucumber slices, a scatter of red onion, and a pinch of capers. Finish with extra fresh dill and a squeeze of lemon.
  9. SERVE: Serve immediately, either open-faced as a full flatbread or sliced in half for a lighter plate alongside eggs or fruit.

Nutrition per serving

  • Calories: 390
  • Total Fat: 24g
  • Carbohydrates: 28g
  • Protein: 18g
  • Dietary Fiber: 2g
  • Sugar: 3g
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