This is an extremely delicious combination: roasted beetroot, garlic goat-style cashew cheese and truffle vinaigrette.
Maybe these Pisa towers turn into a colorful mess on a plate when you start to eat them, but they taste Oh So Good!
I love beets. They are sweet, have a vibrant pink color and are full of nutrients. Together with rich in probiotics cultured vegan nut cheese, it’s precisely what you need this winter.
I cultured my cashew cheese with Rejuvelac. What this is 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 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. But don’t eat all the cheese!
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.
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.
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.
