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Delicious & Easy
Roasted Beet Sandwich with Cashew Cream
Build this sammie with roasted beets and a cashew cream that you can make weekly and eat liberally on almost everything!
Ingredients for
Roasted Beet Sandwich with Cashew Cream
- Toasted bread of choice
- 12 to 16 ounces Beets, should be good for a few sandwiches
- 1-2 tablespoons coconut oil
- 4-6 Butter lettuce leaves
- Majestic Garlic spread
- Pink salt, to taste
Cashew Cream:
- 1 ½ cups raw cashews
- 1 ½ cups water
- 1 tablespoon nutritional yeast
- ½ tablespoon sea salt or pink salt*
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Instructions for
Roasted Beet Sandwich with Cashew Cream
To roast beets, preheat oven to 400°. Scrub the skin and pat dry. Rub with coconut oil, add a pinch of salt and wrap in foil. Bake for 40 to 45 minutes, or until beets are tender. (Large beets may take longer.) Let beets cool enough to handle; the skins should rub right off. At this point, you can refrigerate overnight, which I prefer, or begin making the sandwiches.
Thinly slice beets with a mandolin or by hand up to ⅛ inch thick.
Spread Majestic Garlic spread on toast, generously layer beets adding a little salt and pepper to each layer, then top with butter lettuce. Serve with a dipping side of cashew cream.
Cashew Cream:
Place all ingredients in a blender or food processor and let soak for 30 minutes. Blend for up to 3 minutes, or until it’s smooth and creamy. Keep leftovers refrigerated.
*I prefer my cashew cream salty and cheesy, but you can adjust nutritional yeast and salt to your liking.
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Frequently asked
Questions About This Recipe
- Use any toasted bread of your choice and Majestic Garlic spread, which is available at many area farmers’ markets, Whole Foods and Windmill Farms. Garlic aioli or infused olive oil is a great substitute.
- Nutritional yeast is available at health food stores and speciality natural foods store.
