Ingredients
Cashew Cheese
- 1 cup raw cashew, soaked 4-6 hours
- 2 tablespoons fresh lemon juice
- 1 tablespoon coconut oil, melted
- 1 tablespoon yellow miso
- 2 teaspoons nutritional yeast
- 1 teaspoon apple cider vinegar
- salt, to taste
- 2-3 tablespoons water, as needed
Beet Tartare
- 2 small beets
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt, to taste
Instructions
To make the cashew cheese
- Drain and rinse the cashews.
- Place all the cheese ingredients in a high-speed blender adding liquids first. Blend on high until completely smooth, adding water if necessary.
- Transfer the cheese to an airtight jar, wrap in a kitchen towel, and let sit overnight.
To make the Beet Tartare
- Preheat the oven to 400 degrees F.
- Wash and trim the beets. Toss beets in olive oil and salt and place in a shallow dish with a little bit of water. Cover and bake for 30-40 minutes, until tender. Remove from over and let cool slightly.
- Cut into large cubes then place in the food processor along with balsamic vinegar. Blend until beets are a uniform small dice. Add salt if necessary.
To assemble the tartare
- Pack the cheese into a well-oiled 4″ custard dish and bake at 400 for 10 minutes. Remove from oven and flip onto a plate. The cheese should slide out. Top with the beet tartare and return to the oven for another 10 minutes.
- Serve warm with fresh parsley, toasted baguettes, or your choice of crackers.
Recipe Notes
This cashew cheese is best if left to ferment for 24 hours but this step can be skipped in a pinch.