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.
Equipment
Blender
Recipe 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.
Part of a deluxe vegan snack board with cashew "cheese", mushroom & olive pâté, and roasted butternut & garlic spread. All super easy to make!