Beets with Cashew Cream

Beets with cashew cream.

One of the pillars of Ayurveda is embracing seasonality, especially when it comes to produce. With March still grasping on to the tail end of winter, it’s a good time to try a new recipe with brightly colored, hearty root vegetables such as beets. 

Ingrid Benecke-Chiles and Alex Maurer of Collective Kitchen add a twist to this side dish with their signature cashew cream – the addition of nutritional yeast gives it a more noticeably cheesy flavor than other nut-based creams. Naturally sugar-free, gluten-free and vegan, nutritional yeast can also be used in soups, dips, salad dressings, creamy casseroles and lasagna.

Beets with Cashew Cream

Recipe courtesy of Ingrid Benecke-Chiles and Alex Maurer

Serves | 3 |

Cashew Cream

  • 2 cups raw cashews, soaked overnight
  • 3 cloves raw or roasted garlic
  • ¼ cup nutritional yeast
  • ¼ cup olive oil
  • 1 tsp Himalayan sea salt
  • 1 cup water
  • juice of 1½ lemons, pulp strained
  • 1 tsp lemon pulp

Beets with Cashew Cream

  • 5 to 7 whole beets
  • cashew cream (recipe follows)
  • fresh parsley, rosemary and/or sage, for garnish
  • flaked sea salt and/or extra- virgin olive oil, for garnish

| Preparation – Cashew Cream | Add all ingredients to a food processor and blend until smooth.

| Preparation – Beets with Cashew Cream | Scrub beets

clean and then cut larger beets to match the size of smaller whole beets as needed for even cook time. Set a large pot with water over high heat; add beets and boil until tender, approximately 20 minutes. Strain beets and allow to cool slightly before removing skins; slice or quarter based on preference. Dress beets with cashew cream. Garnish with fresh seasonal herbs, flaked sea salt and olive oil as desired and serve.