Vegan Roasted Beet Salad with Cashew Cheese

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Vegan Roasted Beet Salad with Cashew Cheese

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Ingredients

4 servings

For the roasted beets

1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
1 tbsp olive oil
¼ tsp salt

For the cashew cheese

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
3 tbsp lemon juice
2 tbsp nutritional yeast
1 small garlic clove
¼ tsp salt
3–4 tbsp water, as needed

For the candied walnuts

½ cup walnut halves
1 tbsp maple syrup
⅛ tsp salt

For the vinaigrette

2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon mustard
3 tbsp olive oil
salt and pepper to taste

For the salad

5 oz arugula
¼ cup fresh mint leaves, torn (optional)

Instructions

1
Heat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets to form a sealed packet and set it on a baking sheet. Roast until a paring knife slides into the center of the largest beet with no resistance, 45–55 minutes depending on size.
2
While the beets roast, place the drained cashews, lemon juice, nutritional yeast, garlic clove, and 1/4 tsp salt in a food processor. Blend, scraping down the sides as needed, adding water 1 tbsp at a time until the mixture is smooth and spreadable — about the consistency of soft goat cheese. Transfer to a small bowl and refrigerate until ready to use.

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