A simple but very tasty savoury appetizer or main course with wonderful fresh flavour and a crispy bite!
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
appetizer servings
|
Ingredients
- 1 cup soaked raw cashews Soaked overnight, if possible, or softened in boiling water for an hour.
- 2 Tablespoons nutritional yeast
- 2 Tablespoons freshly squeezed lemon juice
- 1 1/2 Tablespoons fresh rosemary
- 1 large clove fresh garlic
- 4-5 Tablespoons water
- 1 package phyllo pastry Thawed as per instructions. You will only need 6 sheets, so the rest could be used to make a vegan baklava!
- 1/4 cup melted vegan butter
- 4-5 medium beets Pre-cooked and cooled.I used golden beets for these pictures but any type works!
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 2 cloves roasted garlic
- salt and pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- Heat your oven to 350 degrees F.
- Pre-cook your beets. Wrap your beets in tin foil and then bake until a fork can pierce the beets easily.
- Put your soaked cashews in your food processor and process until mixture is smooth and creamy. Add the nutritional yeast, 2 Tablespoons lemon juice, rosemary, garlic, and water. Process until smooth. Adjust seasonings. Put aside while you prepare to construct! You can make this a day or two ahead!
- Prepare your beets by slicing evenly and thinly. Season with a little salt and pepper.
- When you are ready to bake this, defrost the phyllo pastry as directed on the package.
- Heat your oven to 350 degrees F. and get out a 9 by 13 inch pan.
- Brush a little butter on a pie pan and then lay a sheet of pastry over your pan. Brush this with a little butter and then repeat until you have 6 layers. You don't need to butter the last sheet.
- Spread a layer of herbed cashew cream over the pastry about 1/4 inch thick. (A little thicker is good, too!)
- Lay your thinly sliced beets over the filling and drizzle with a mixture of lemon juice, balsamic vinegar, roasted garlic and salt and pepper. Save a little to brush on after the baking.
- Bake in the oven until pastry is a rich golden brown, around 20 minutes. You could decorate with a sprig of rosemary! Serve warm! Enjoy!
Recipe Notes
I have found it very useful to pre-soak the cashews overnight and then freeze in two cup quantities. This makes it so easy to make a cream sauce or a filling like this without the wait! I also plan to try this making individual tarts so that it is a crispier version of this beety treat!
There are really beautiful beets out there! The pinwheel ones are spectacular! We like to grow our own to enjoy the variety!
