Ingredients
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
Instructions
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.
Notes
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