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The ultimate vegan snack board - The First Mess
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Soft Cashew “Cheese” with Beetroot & Miso

Part of a deluxe vegan snack board with cashew "cheese", mushroom & olive pâté, and roasted butternut & garlic spread. All super easy to make!
Cuisine Gluten-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, beets, capers, cashews, dill, fall, holiday entertaining, holidays, lemon, miso, nutritional yeast, winter
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 10 minutes
Servings 1 cups

Equipment

Ingredients

  • 1 cup raw cashews, soaked overnight and rinsed
  • 1 small-medium beet (about 140 grams, scrubbed)
  • 1 tablespoon light miso
  • 1 tablespoon nutritional yeast
  • sea salt and ground black pepper, to taste
  • juice of 1 lemon
  • 1 -2 tablespoons filtered water (if necessary)
  • handful of fresh dill, chopped
  • 2 tablespoons drained capers

Instructions

  • Preheat the oven to 400°F. Tightly wrap the beet in a sheet of foil and place it in the oven. Roast the beet until tender when poked with a knife, about 40 minutes. Allow beet to cool slightly before rubbing skin off and dicing.
  • In an upright, high speed blender, combine the diced beet, the rinsed and drained cashews, miso, nutritional yeast, salt and pepper, and lemon juice. Blend on high, pushing contents into the blades with a tamp. If the contents are not working themselves into a whipped cream cheese-like consistency, add some water, 1 tablespoon at a time.
  • Once you have that whipped and smooth consistency, transfer the cashew cheese spread to a sealable container and refrigerate for at least 1 hour before serving. Garnish the cheese spread with chopped dill and capers.

Notes

  • I haven’t tried making this in anything other than a high speed blender, and I’m not confident in the ability of other machines to get the job done here. You want it to be so silky smooth, almost like cream cheese.