Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined with the hazelnuts and cashew cream is heavenly… we challenge you not to eat them all before the guests arrive!

This recipe has been taken straight from our new Christmas guide: Over 25 recipes including starters, mains, desserts, cheese, truffels and cocktails… only £2!

Not too trickyNot too tricky Gluten free Wheat free
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Meal

  • soups-starters
  • lunches
  • sides-light-meals-and-salads

Servings

6

Ingredients

Cheese

  • 200g cashew nuts, soaked for minimum of 2 hours or overnight
  • 130g plant milk of your choice
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice (fresh or bottled)
  • 2 tbsp coconut oil, melted
  • Leaves from around 6 sprigs thyme
  • Half a sprig of rosemary, stalks removed and finely chopped (remember that the fresh herbs will turn the cheese slightly green so use dried or slightly less if you don’t want this colour).
  • Salt and pepper, to taste

Crostini

  • Half a large baguette (or if GF use any bread of your choice and cut into small squares)
  • Clove of garlic
  • Olive oil
  • 2 large beetroot
  • 100g roasted hazelnuts (ground but still chunky)
  • Decoration: balsamic glaze and thyme (optional)

Instructions

Cheese

  1. Blend all of the ingredients together until smooth and then pop in the fridge until you’re ready to use it.

Crostini

  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Use pre-cooked beetroot or wrap the fresh beetroot in foil and place in the oven for an hour until soft. When they’re cool, rub off their skins and set aside.
  3. To roast the hazelnuts, place them on a baking tray in the oven for 10-15 minutes. Be careful not to over roast them so check them after 7 minutes. To remove their skins, place them in a clean tea towel and rub vigorously. Grind them but leave them chunky, not powdered.
  4. Cut the baguette into 12 slices, 1cm thick.
  5. Rub with the garlic clove carefully on one side and drizzle with olive oil.
  6. Either place into the oven for 10 minutes or until golden or use a griddle pan on both sides to get a nice charred effect.

Assembly

  1. Place a good spoonful of the cream cheese onto each piece of bread followed by a couple of small but chunky slices of beetroot, a sprinkling of hazelnuts and thyme sprigs. Option to drizzle with balsamic glaze.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Viva!’s Winning Office Bake Off Recipes

Add to favourites
 When the Great British Bake Off re-appeared on our screens for its 12th series in September last year, we couldn’t have been more psyched!  For the first time in the history of the show, it featured a vegan contestant – Freya Cox. Inspired and motivated by this amazing news, we initiated our very own baking competition here at Viva! HQ, featuring a range of beautiful, delicious and creative bakes.

Top tips to enjoy a plant-based Christmas

Add to favourites
Whether this is your first Christmas, you’re cooking for vegan friends and family, or looking for some festive food inspiration – this guide is for you. We’re sharing our top tips for a plant-based Christmas.

Vegan ‘Steak’ & Ale Pie

Add to favourites
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!

Baked Biscoff Cheesecake

Add to favourites
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

Easy Baileys Chocolate Cake

Add to favourites
If you want something super easy to make, moist, chocolatey, indulgent and delicious then here’s your answer! Perfect for a lazy Christmas afternoon 🙂