Beet and Sweet Potato Salad with Cashew “Cheese” (Recipe Remake)

Happy Friday! For the beginning of the year, I made a fantastic new discovery that I saw on the lovely blog Coconut and Berries. It’s a really cute and beautiful blog about vegan recipes hosted by the lovely and creative Emma. Vegans and non-vegans, you must check it out – it’s simply gorgeous and inspiring!

This recipe specifically caught my eye due to its beautiful color combinations and of course also the ingredients that I love so much. Sweet potatoes and beets are currently among my top favorite seasonal vegetables. And: I was so curious to make the cashew cheese! I have never tried it before and it sounded and looked absolutely yummy!

So this post is is basically a remake of Emma’s recipe from her blog Coconut and Berries with some minor tweaks.

This recipe contains following Superfoods:

  • Sweet potatoes
  • Spinach


For the Cashew “Cheese”: (I made some adaptations and would therefore call it a “quick version” of the original recipe)

  • 1/3 cup raw cashews, soaked (minimum 3 hours), drained and rinsed
  • 2 tbsp fresh lemon juice
  • 1 tbsp neutral oil (I used canola oil – also a very healthy oil besides olive oil!)
  • 1 tbsp water
  • 1/2 teaspoon salt


For the salad:

  • 1 cooked sweet potato, cut into small cubes
  • 2 medium sized cooked beets, cut into small cubes
  • A few handful baby spinach leaves
  • Balsamico vinaigrette: 3 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tbsp mustard, salt and pepper


  • Pre-heat the oven to 350° F (= 180° C)
  • For the cheese, blend the soaked cashews until you get a smooth paste, then add the oil, lemon juice and salt to it, mix well and put into an oven-stable form
  • Bake in the oven for at least 10 minutes, if you can for about 25 minutes
  • The original recipe recommends to cool the cheese down completely before serving it, but I found that it was also great hot and warm directly from the oven 😉 – that’s what my “cheese” is a rather quick version
  • In a bowl, mix the spinach with half of the vinaigrette
  • Then carefully place the spinach into salad bowls, arrange the sweet potato and beet cubes on top, add the rest of the vinaigrette and top with some cashew cheese
  • I also made a non-vegan version for my boyfriend, because I wasn’t sure how he would react to the cashew “cheese” idea 😉 I added some feta instead on-top and it was also delicious too! Although in the end, he would end up eating all the remaining cashew cheese – it’s really so good!

A healthy meal to start the New Year! Did you make any New Year’s resolutions?

On my end, I want to get back into my routine of healthy eating after the long Holiday break and try to eat as much vegan as possible. Let’s see how it goes…..

Cashew-Cheese Sweet-Potato-and-Beet-Salad-1 Sweet-Potato-and-Beet-Salad-2

Non-vegan version with feta cheese:

Sweet-Potato-and-Beet-Salad-3 Sweet-Potato-and-Beet-Salad-4



    • superfoodista says

      Aw, you are too sweet Emma!! Your pictures are amazing! As I already mentioned on IG – I really got inspired by you to make this one, and because your pictures of this recipe were so amazing – the color combination is really so cool!! Thanks again for the idea 😉

  1. Maria says

    I love Emma’s blog! I’ve tried a few of her recipes as well and was very impressed with the results! This recipe looks incredible..and something that I would LOVE to try. Thanks for sharing!

    btw..Did you know that Emma is the girl genius behind the food photography for Plant Powered Kitchen? I just learned that..:)

    • superfoodista says

      Hi Maria, thanks so much for stopping by! Isn’t Emma great and her blog is truly impressive!!
      Wow, also thanks about the great info about the Plant Powered Kitchen, I didn’t know she is behind that too! must google and find it – I am sure it’s really fabulous!! Thanks again 😉

    • coconutandberries says

      Thanks so much for your sweet comment Maria! I’m thrilled that you’ve enjoyed some of my recipes.
      I’m having a lot of fun taking the photos for Dreena for Plant Powered Kitchen 😀

    • superfoodista says

      Thank you so much! Yes, you must – it’s really amazing!! I never thought it would work, but the blended cashew really gets sort of a “cheese” consistency and adding lemon and oil gives it a fantastic flavor :-)

    • superfoodista says

      Thank you so much!! 😉 It’s really such a cool inventions – vegan recipes are very innovative! I am not strictly vegan myself, but I learn so much from vegan blogs to use ingredients in new ways! 😉


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