This delicious vegan beet cream cheese is a simple recipe that works perfectly as a flavorful dip, sauce, or toppings for a variety of dishes. You can snack it with chips, put it on salads, or have it with bread. This vegan beet cheese has a vibrant color, it’s loaded with protein and has a delicious flavor. And, best of all, it is super quick and easy to make. Let’s get right into it!
Ingredients for making Vegan Beet Cream Cheese
- Nutritional yeast
- Apple cider vinegar
- Olive oil
- Plant-based milk
- Optional: Pepper & garlic powder
The basis for this delicious vegan beet cream cheese is cashews. Just like when making basic vegan cream cheese, we will soak the cashews to give our dish the right consistency. I recommend using natural, unsalted cashews. In combination with nutritional yeast, our cream cheese will get a delicious flavor.
Next, you will need beetroot for this dish. I am using a small organic beetroot today. For some acidity to balance the flavor, I like to add a sip of apple cider vinegar. I like to give it a nice tang, especially when using it as a topping for salads.
I used soy milk and olive oil to give our vegan cream cheese a smooth texture. You can also use any other plant-based milk of your liking. Olive oil adds flavor and creaminess to the dish. I am going with a delicious extra-virgin olive oil.
Finally, a bit of seasoning will round everything off. I am adding a generous amount of salt. If you like, black pepper and a pinch of garlic powder can make nice additions as well.
How to make Vegan Beet Cream Cheese:
Making the beetroot cream cheese is super easy. Clean your beet and take the greens off. Boil the beet for 30-60 minutes until nicely soft. While the beet is boiling, let the cashews soak in hot water. Once the beet is ready, allow it to cool before peeling it.
With all ingredients prepared, add all ingredients to a high-powered blender. I recommend starting with less seasoning and apple cider vinegar and working your way up until reaching your desired flavor. Blitz the ingredients until you have a smooth, thick consistency. If you need additional liquid, you can slowly add additional plant-based milk.
Transfer your vegan beet cheese into a bowl or container of your liking. The vegan beet cheese will keep fresh for at least five days in the fridge.
Feel free to be creative with this recipe. You can use this delicious vegan beet cheese for so many dishes. It is an easy way of introducing an exciting flavor to your recipes. Also, its color will always add a nice accent to your dishes!
Here, I added the vegan beet cream cheese as a condiment to a beautiful Chioggia beet dish.
Let me know what you think in the comments below, and enjoy!
Some more recipe recommendations:
- Fig chutney
- Vegan beet soup
- Beet salad with grapes
- Pickled radishes
- Pickled beets
- Avocado toast with olive oil, za’atar & pickles
100g cashew nuts
4 tbsp nutritional yeast
1 small beet
2 tsp apple cider vinegar
40ml olive oil
110 ml oat / soy milk
1 pinch salt
Optional: Black pepper / garlic powder
Clean the beet, and boil it for 30-60 minutes until nicely soft. While the beet is boiling, let the cashews soak in hot water. Once the beet is ready, allow it to cool before peeling it.
Add all ingredients to a high-powered blender. Blitz the ingredients until you have a smooth, thick consistency.
The vegan beet cheese will keep fresh for at least five days in the fridge.
I recommend starting with less seasoning and apple cider vinegar and working your way up until reaching your desired flavor.
You can vary the ratios depending on how you want to use this vegan beet cream cheese. I like it more acidic when using it to garnish salads.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dip, Spread
- Cuisine: International
- Diet: Vegan
Keywords: Vegan Beet Cream Cheese