Roasted beetroot with garlic cashew cheese
Roasted beetroot with garlic goat-style cashew cheese and truffle vinaigrette.
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2 1x
- Category: Appetizer
- Cuisine: Vegan
Ingredients
Scale
- 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 the soaked nuts into a high-speed blender. Add a pinch of salt and half the 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 a clean glass container and let it culture in a warm place for 2-3 days. Keep away from direct sunlight. Taste for the preferred level of sharpness on the way.
- When done, mix in 2 tsp of nutritional yeast flakes, one 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 foil and bake for 45 minutes 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.
Notes
How to make Rejuvelac read here.