Andy Montoya
Beets are a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches and even desserts. They have an earthy-sweet flavor and vibrant color, making them a great addition to any meal. When it comes to cheese, beets are commonly paired with goat cheese, feta, blue cheese, or cheddar. However, there are also recipes for vegan beet cheese, which typically use cashews as a base and beetroot for color and flavor. This vegan beet cheese can be used as a dip, sauce, or topping, adding both flavor and a colorful accent to various dishes.
| Characteristics | Values |
|---|---|
| Can you put beets in vegan cheese? | Yes |
| Types of vegan cheese beets | Cream cheese, "goat cheese", cashew cheese |
| Common ingredients | Cashews, apple cider vinegar, olive oil, salt, pepper, garlic powder, soy milk, beetroot |
| Preparation time | 30-60 minutes |
| Storage | 5 days in the fridge |
| Uses | Dip, sauce, topping, spread, salad, sandwich, bagel, appetizer, side dish |
| Colour | Vibrant purple |
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What You'll Learn
Vegan beet cream cheese as a dip, sauce or topping
Vegan beet cream cheese is a simple recipe that works perfectly as a flavorful dip, sauce, or topping for a variety of dishes. It has a vibrant color, a delicious flavor, and is loaded with protein. The best part is that it is super quick and easy to make.
Ingredients
- Beetroot
- Natural, unsalted cashews
- Nutritional yeast
- Apple cider vinegar
- Soy milk
- Olive oil (extra virgin)
- Salt
- Black pepper
- Garlic powder
Instructions
Start by cleaning the beet and boiling it for 30-60 minutes until it is soft. While the beet is boiling, soak the cashews in hot water. Once the beet is ready, allow it to cool before peeling it. Add all ingredients to a high-powered blender and blitz until you have a smooth, thick consistency.
Serving Suggestions
As a dip, serve it with chips or crudites. As a sauce, try it on salads or with bread. For a topping, it goes well on sandwiches, bagels, or even as a condiment for another beet dish. You can vary the ratios of ingredients depending on how you plan to use it. For example, when using it as a garnish for salads, you may want to add more apple cider vinegar to make it more acidic.
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Vegan beet cheese with cashews and nutritional yeast
Beets are a great ingredient to add to vegan cheese, providing a vibrant colour and a unique flavour. This recipe for vegan beet cheese with cashews and nutritional yeast is a simple and tasty way to create a creamy, protein-loaded cheese that works perfectly as a dip, sauce, or topping.
Ingredients
- Beetroot
- Natural, unsalted cashews
- Nutritional yeast
- Apple cider vinegar
- Soy milk (or another plant-based milk)
- Olive oil
- Salt
- Black pepper (optional)
- Garlic powder (optional)
Method
First, clean the beetroot and boil it for 30-60 minutes until soft. While the beet is boiling, soak the cashews in hot water for at least two hours, or speed up the process by bringing a pot of water with the cashews inside to a boil, then letting them sit for 30-45 minutes. Once the beet is soft, allow it to cool, then peel it. Add all the ingredients to a high-powered blender, starting with small amounts of apple cider vinegar and seasoning, and slowly adding more plant-based milk if needed. Blend until you have a smooth, thick consistency.
Serving Suggestions
This vegan beet cheese is incredibly versatile and can be used as a dip with chips, a sauce for salads, or a topping for sandwiches, bagels, or bread. It will keep fresh in the fridge for at least five days.
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Vegan beet cheese as a salad topping
Beets are a versatile vegetable that can add an earthy-sweet flavor and vibrant color to salads, and they become even more delicious when paired with cheese. While beet and goat cheese salads are common, you can also make vegan beet cheese to top your salad.
Making Vegan Beet Cheese
The basis for vegan beet cheese is cashews. To make this cheese, you'll need to soak the cashews in hot water to give the dish the right consistency. You can also add nutritional yeast for flavor. For some acidity, add a splash of apple cider vinegar. Clean the beet and boil it for 30-60 minutes until soft. Once the beet is ready, allow it to cool before peeling it. Add all the ingredients to a high-powered blender. You can also add soy milk and olive oil for a smooth texture.
Using Vegan Beet Cheese in Salads
Vegan beet cheese can be used as a flavorful topping for salads. You can vary the ratios of ingredients depending on how you want to use the cheese. For example, you might like it more acidic when using it to garnish salads. You can also add other ingredients to your salad, such as greens, shallots, apples, walnuts, and microgreens. Drizzle with a balsamic vinaigrette and season with salt and pepper.
Other Ways to Use Vegan Beet Cheese
In addition to using it as a salad topping, vegan beet cheese can be used in a variety of dishes. It can be a dip or sauce, served with chips, bread, or raw veggies. You can also use it as a condiment or add it to sandwiches or bagels.
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Beet and goat cheese bites as an appetiser
Beet and goat cheese bites are a delicious and elegant appetiser that is perfect for parties and holidays. They are easy to make and can be prepared in advance, making them a convenient choice for entertaining. Here is a step-by-step guide to creating these beautiful and tasty bites:
Ingredients:
- Beets
- Goat cheese
- Orange (optional)
- Fresh herbs (such as chives or arugula)
- Walnuts (optional)
- Balsamic glaze (optional)
Instructions:
Start by preparing the beets. Preheat your oven and cut both ends off the beets. Use a vegetable peeler to remove the skin, then slice the beets as thinly as possible using a mandoline or a sharp knife. You want to aim for thin, pliable slices that will become tender when baked. Lay the beet slices on a baking sheet and bake for 10-12 minutes. Once they are done, transfer the slices to the fridge to cool.
While the beets are cooling, prepare the goat cheese mixture. You can use store-bought goat cheese or make your own by mixing goat cheese with lemon juice, olive oil, salt, and pepper. If you want to add a touch of sweetness, include a small amount of honey. You can also add some chopped fresh herbs, such as chives, to the mixture for extra flavour.
Assembly:
Once the beet slices are cool, it's time to assemble the bites. Take a beet slice and spread or pipe a small amount of the goat cheese mixture on top. If using, add a sprinkle of chopped walnuts and fresh herbs like arugula or chives. For a more complex flavour profile, you can also drizzle the bites with balsamic glaze.
Finally, top each bite with a small slice of candied orange (optional). The appetizers can be assembled 2 to 4 hours in advance. These beet and goat cheese bites are sure to impress your guests with their vibrant colours and delicious flavours!
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Beet and goat cheese salad as a side dish
Beet and goat cheese salad is a perfect side dish for a fall or winter meal. It can be served for lunch with a bowl of potato leek or butternut squash soup or for dinner with pasta, risotto, pizza, or polenta. It is also a great addition to a holiday spread.
To make this salad, you can use any variety of beets, such as red beets, golden beets, or pink Chioggia beets. You can even use canned beets if fresh ones are not available. The key to this salad is the combination of flavours and textures. The soft goat cheese pairs wonderfully with the sweet, earthy beets, while the walnuts add extra crunch and nuttiness. To add a sharp depth of flavour, include thinly sliced shallots, and for a sweet-tart flavour, add Granny Smith apples or pears. The salad is then brought together by a balsamic vinaigrette made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard.
Before serving, assemble the salad with the roasted beets, goat cheese, apple, walnuts, shallot, and greens. Drizzle on the dressing and season with flaky sea salt and pepper. You can even prep the components, such as roasting the beets and making the dressing, a day or two in advance and store them in the fridge.
This beet and goat cheese salad is not only a delightful side dish but also a visually appealing one with its vibrant colours.
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Frequently asked questions
Yes, you can make vegan cheese with beets. The basis for this cheese is usually cashews, and the addition of beets gives the cheese a vibrant colour.
You can add nutritional yeast, apple cider vinegar, plant-based milk, olive oil, salt, pepper, and garlic powder to taste.
The beets need to be boiled for 30-60 minutes and then allowed to cool before peeling. After that, all the ingredients are added to a blender, so the whole process shouldn't take too long.
This type of cheese will keep fresh in the fridge for at least five days.
You can use it as a dip, sauce, or topping. It goes well with salads, sandwiches, bagels, and bread.
