Homemade Imitation Caviar Recipe With Lentils (Vegan-Friendly)

story by JASMINE BROWN • photo by JERMAINE EE / Unsplash

Ever catch yourself daydreaming about eating caviar like Danielle Zaslavsky? The undisputed queen of the little black pearls, Danielle—whose dad owns NYC’s famed Marky’s Caviar—is always flaunting caviar-laden snacks on TikTok, casually opening tins and scooping out those delicate, briny gems like its just another part of her day. I don’t know about you guys, but watching her makes me hungry for caviar. Sadly, I’m no caviar heiress. I could splurge for a special occasion, but honestly, I want that luxe life. Caviar for breakfast, lunch, and dinner, just like Danielle.

Enter our TikTok hero Sara Nash with a brilliant hack: using lentils to make homemade imitation caviar. Yes, you read that right.

@saranash77

my new hyperfixation snack is caviar lentils, cream cheese, and a little toasty piece of bread. insane!!! #hyperfixationmeal #caviar #caviarsnack #vegancaviar

♬ original sound – saranash77

How to Make Lentils Taste Like Caviar

Sara’s viral trick is all about flavor mimicry. Real caviar is naturally briny, salty, and savory with a suggestion of fishy. To replicate that, simply marinate the cooked lentils in ingredients with similar flavor profiles, like capers, salt, furikake seasoning, and sushi nori or seaweed. For a real-deal umami kick, swap salt for anchovy paste or fish sauce. If you’re vegan or vegetarian, you can skip the fishy stuff, and if you don’t have any capers on hand, the brine from jarred olives works surprisingly well. Skeptical? I was too, but somehow it works.

Best Lentils for Imitation Caviar

Size matters here. Go for the tiniest lentils you can find. French or pardina lentils work well, but you really want to use black or beluga lentils if you can find them. Sometimes they’re even sold as “caviar lentils.” When cooked and chilled, these lentils have a nice snap that’s nearly caviar-like, and the dark glossy color is pretty similar too.

Serving Your Lentil “Caviar”

Treat these lentils like the luxurious pearls they mimic. Spread on a cracker or thin slice of bread, paired with a bit of cream cheese (or crème fraiche if you want to lean into the bougieness). A sprinkling of fresh chives can seal the deal too. It may not be real caviar, but it can certainly satisfy that craving without having to break the bank. Check out the full recipe ahead.

photo by NADIN SH / Pexels

---

Poor Man’s Caviar Recipe

Ingredients

• 1 cup black beluga lentils (or French/pardina lentils if unavailable)
• 2–3 tbsp capers (or substitute 2 tbsp olive brine or 1 tsp lemon juice)
• ½ tsp salt (or 1 tsp anchovy paste/fish sauce for umami kick)
• 1 sheet nori or 1 tsp furikake seasoning (optional, for sea flavor)
• 3–4 tbsp whipped cream cheese or crème fraîche
• Fresh chives, finely chopped, for garnish
• Crackers, toast points, or thin slices of bread for serving

Instructions

1. Cook the lentils: Rinse 1 cup of lentils under cold water. In a medium pot, combine lentils with 2–2½ cups of water. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until lentils are tender but still firm. Drain any excess water. Let the lentils cool slightly—refrigerate for 10 minutes if you want that firm, “caviar-like” snap.
2. Season the lentils: In a small bowl, mash together the capers (or olive brine/lemon juice) with salt or fishy alternative. Crumble the nori into small pieces or add the furikake seasoning. Gently fold the lentils into the mixture until coated. Taste and adjust seasoning if needed.
3. Garnish and serve: Spread a thin layer of whipped cream cheese or crème fraîche onto crackers, toast points, or bread slices. Spoon 1–2 teaspoons of the seasoned lentils onto each prepared cracker. Sprinkle with fresh chives for color and a little extra flavor.