Red Meat Allergy Friendly Vegan Roasted Beet Salad with Cashew Cheese
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Learn more →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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