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.
PrintRoasted beetroot with garlic cashew cheese
Roaster 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 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.
Notes
How to make Rejuvelac read here.
