Vegan beet and roasted garlic “cheese”

The base of almost every vegan recipe is soaked cashews or soaked dates. This recipe uses soaked cashews. It’s a creamy, garlicky, sweet, and delightful spread that you won’t feel awful about! Let’s get into it:

vegan beet cheese

The Recipe:

  • 1 cup cashews, soaked* in water and drained (reserve 1/4 cup of the water to use if needed)
  • 1 very small roasted red beet
  • 2 roasted garlic cloves
  • 1/4 t nutritional yeast
  • 1/2 t salt
  • 1/2 t black pepper
  • 3-5 drops Tabasco
  • A powerful blender
  • Forethought to soak the cashews…

*************************************************************************************

Blend all ingredients** until smooth, adding some of the reserved cashew water if necessary. That’s it!

This makes about a cup of “cheese.”

**I recommend starting with less garlic, beet, and Tabasco and increasing the quantities as you go.

Also, feel free to add anything else that you like! Raw garlic is a little harsh, but if that’s your thing, go for it! If you’re super into spicy, roast a little jalapeño with the beet and garlic and toss that in there, or up the Tabasco level! If you’re into more sweetness, add extra beet and maybe some agave or maple syrup! You do you, and make it delicious. Enjoy

*If you have time, soak the cashews overnight. If you don’t have the time, soak them for at least four hours.

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