Eggless Vegan Roasted Beet Tartines with Cashew Herb Spread
Total time1 hr 40 min
Prep time20 min
Cook time50 min
4.9(26)
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Learn more →Ingredients
4 servings
For the cashew spread
- 1 cup raw cashews
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic
- 2 tbsp fresh chives, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 3–4 tbsp water
For the roasted beets
- 4 medium beets (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the tartines
- 8 slices vegan bread, about ½ inch thick
- 1 tbsp olive oil
For the balsamic glaze
- ¼ cup balsamic vinegar
- 1 tsp maple syrup
For serving
- ¼ cup walnuts, roughly chopped
- 2 tbsp fresh chives or fresh dill, roughly chopped
- flaky sea salt, to taste (optional)
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
- 2
Preheat the oven to 400°F (205°C). Rub the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap them individually in aluminum foil. Place on a baking sheet and roast for 45–55 minutes, until a knife slides through the center with no resistance.
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