Ingredients • 4 medium beetroot, peeled & cut into wedges • 2 tbsp olive oil • Pinch of salt & black pepper • 200g cashews, soaked 4 hrs (or overnight) • 2 tbsp lemon juice • 2 tbsp nutritional yeast • 1 garlic clove, roasted • 150ml oat cream (or other plant cream) • 1 tbsp apple cider vinegar • 1 tbsp miso paste • 2 tbsp balsamic glaze • Fresh herbs (pea shoots, coriander or microgreens) • Crushed pistachios or walnuts, for garnish
Method 1. Preheat oven to 200°C (180°C fan). Toss beetroot wedges with olive oil, salt, and pepper. Roast 30–35 mins until tender and slightly caramelised. 2. Blend soaked cashews with lemon juice, nutritional yeast, garlic, oat cream, vinegar, miso, and a pinch of salt until completely smooth and creamy. Chill for 30 mins to firm slightly. 3. Spoon cashew “cheese” onto serving plates, spreading into a circular base. Top with roasted beetroot wedges. 4. Drizzle generously with balsamic glaze, then scatter with crushed pistachios or walnuts for crunch. 5. Garnish with fresh herbs or microgreens for a restaurant-style finish. Serve with crusty bread or crackers.
