Balsamic Roasted Beet Sandwiches with Creamy Dill Cashew Cheese
User Reviews
5.0
3 reviews
Excellent
Balsamic Roasted Beet Sandwiches with Creamy Dill Cashew Cheese
Report
These vegan sandwiches are made with tangy balsamic roasted beet slices and slathered in a creamy dairy-free cashew cheese.
Share:
Ingredients
For the balsamic roasted beets:
- 4 medium beets scrubbed
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
For the creamy dill cashew cheese:
- 1 cup raw cashews soaked in water 4 to 8 hours, drained and rinsed
- ¼ cup unflavored soy or almond milk
- 1 tablespoon lemon juice
- 1 garlic clove
- ½ cup chopped fresh dill
- salt and pepper to taste
For the sandwiches:
- 8 lices sandwich bread optionally toasted
- 4 large lettuce leaves
- 1 small red onion sliced
Instructions
Make the balsamic roasted beets:
- Preheat the oven to 400°F.
- Lightly rub the outsides of the beets with olive oil, then set them on a sheet of aluminum foil. Wrap up the foil to cover the beets, and place the entire foil packet into the oven. Bake until the beets are easily pierced with a fork, about 1 hour. Remove the beets from the oven, open the foil, and allow them to to sit until they're cool enough to handle.
- Once the beets are cool, rub the outsides to remove the skin. It should come off easily.
- Cut the beets into thin (¼ inch or less) slices and place them into a medium bowl. Drizzle with balsamic vinegar and sprinkle with salt and pepper.
Make the creamy dill cashew cheese:
- Place the cashews, milk, lemon juice, and garlic into a blender or the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl or pitcher as needed. You can thin the mixture with some additional milk if needed. Season with salt and pepper to taste, then add in the dill and pulse until incorporated into the mixture.
Assemble the sandwiches:
- Slather the bread slices with the creamy dill cashew cheese, then pair them up and stuff them with beet slices, onion slices, and lettuce. Serve.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Sodium
334mg
(14%)
Potassium
704mg
(20%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
2317IU
(46%)
Vitamin C
18mg
(20%)
Calcium
207mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Sodium | 334mg | 14% |
| Potassium | 704mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2317IU | 46% |
| Vitamin C | 18mg | 20% |
| Calcium | 207mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese
Mediterranean, American, Vegan
5.0
(72 reviews)
