Vegan Roasted Beet Tartines with Cashew Herb Spread
These open-faced toasts are the kind of thing that makes people stop mid-bite and ask what's in them — earthy roasted beets, a silky cashew herb spread, and a sticky balsamic glaze all piled onto golden, crispy bread. The cashew spread is blended with nutritional yeast, fresh lemon juice, garlic, and chives until it's genuinely creamy and rich, proving that dairy-free doesn't mean flavor-free. Roasting the beets low and slow in foil brings out their natural sweetness and makes the skins slip right off, so you get those gorgeous jewel-toned rounds without much fuss. The balsamic glaze — just vinegar and a touch of maple syrup reduced down until glossy — adds a tangy-sweet finish that ties everything together beautifully. Toasted walnuts and a scatter of fresh herbs on top give every bite a little crunch and brightness. This recipe makes four generous servings, so it works equally well as a dinner party starter or a satisfying weeknight meal that looks far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!