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
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…..
Non-vegan version with feta cheese: