Roasted beetroot with garlic cashew cheese

Anastasia

5 years ago

This is extremely delicious combination: roasted beetroot, garlic goat-style cashew cheese and truffle vinaigrette.

Maybe these Pisa towers turn into colorful mess on a plate when you start to eat them, but it tastes Oh So Good!

I love beets. They are sweet, have vibrant pink color and full of nutrients. Together with rich in probiotics cultured vegan nut cheese it’s exactly what you need this winter.

I cultured my cashew cheese with Rejuvelac. What is this and how to make it you can read here. When Rejuvelac is ready soak cashews for 6 hours or overnight. Naturally cashews don’t need much time to soften.

Drain the water and transfer soaked nuts into high-speed blender. Add pinch of salt and half amount of Rejuvelac first. Process the cashews, scraping the sides of the blender from time to time. Add more Rejuvelac if needed.

When smooth transfer into clean glass container and let it culture in a warm place for 2-3 days. Keep away from direct sunlight. Taste for preferable level of sharpness on the way. But don’t eat all the cheese!

When done mix in 2 tsp of nutritional yeast flakes, 1 finely chopped garlic clove and about 1/4 tsp salt or to taste.

Let it sit in a fridge overnight to firm up.

Preheat oven to 350˚F.

Wrap beetroot in a foil and bake for 45 min to 1 hour. Check with a knife for doneness.

Let it cool and slice into 1/4 inch rounds.

Build your towers of beet slices and cashew cheese, drizzle with truffle vinaigrette and garnish with green onions.

To make truffle vinaigrette whisk together oils, vinegar, salt and pepper.

Roasted beetroot with garlic cashew cheese

Roaster beetroot with garlic goat-style cashew cheese and truffle vinaigrette.

Author: Anastasia
Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 2
Category: Appetizer
Cuisine: Vegan

Ingredients

2 small red beets
chopped green onion
freshly ground black pepper

For garlic cashew cheese:

1 C raw cashews
1/4 C Rejuvelac
1/4 tsp salt
1 garlic clove, finely minced
2 tsp nutritional yeast flakes

For truffle vinaigrette:

1 tsp white truffle oil
2 tsp extra virgin olive oil
1 tbsp Champagne or white wine vinegar
pinch of salt
freshly ground black pepper

Instructions

To make garlic cashew cheese:

Soak cashews for 6 hours or overnight.
Drain the water and transfer soaked nuts into high-speed blender. Add pinch of salt and half amount of Rejuvelac first. Process the cashews, scraping the sides of the blender from time to time. Add more Rejuvelac if needed.
When smooth transfer into clean glass container and let it culture in a warm place for 2-3 days. Keep away from direct sunlight. Taste for preferable level of sharpness on the way.
When done mix in 2 tsp of nutritional yeast flakes, 1 finely chopped garlic clove and about 1/4 tsp salt or to taste.
Let it sit in a fridge overnight to firm up.

To make roasted beetroot with garlic cashew cheese:

Preheat oven to 350˚F.
Wrap beetroot in a foil and bake for 45 min to 1 hour. Check with a knife for doneness.
Let it cool and slice into 1/4 inch rounds.
Build your towers of beet slices and cashew cheese, drizzle with truffle vinaigrette and garnish with green onions.
To make truffle vinaigrette whisk together oils, vinegar, salt and pepper.