Prep time: 
Cook time: 
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Prep time includes the (inactive) soaking time of cashews (minimum of 2 hours).
  • Beetroot cashew cheese
  • 1 cup soaked cashews
  • ¼ cup grated beetroot (extra juice squeezed out)
  • 1,5 tbsp nutritional yeast
  • 1,5 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ⅓ cup water
  • + 1 tbsp olive oil
  • Sweet potato sandwich
  • 1 medium sweet potato cut into ¼ inch slices.
  • For one sweet potato sandwich
  • 2 slices toasted sweet potato
  • 3 pieces of beetroot cashew cheese
  • 3 pieces of lemon cashew cheese
  • ⅓ cup green peas
  • A few slices of tomato
  • Leafy greens e.g.romaine
  • ½ small avocado cut into slices
  • 1 tbsp tahini
  • Lemon juice
  1. Beetroot cashew cheese: Soak 1 cup of cashews in warm water and ½ tsp salt for a minimum of 2 hours (preferably 4 or overnight). Drain and rinse cashews.
  2. Preheat oven to 375F / 190C.
  3. Blend all cheese ingredients except olive oil in a high-speed blender or food processor until completely smooth and creamy. Add olive oil and swirl it in with a spoon.
  4. Pour the cheese mixture in a small baking tin lined with parchment paper. I used a 5" x 5" / 12,5 cm x 12,5 cm tin.
  5. Bake the cheese for ~35 minutes until it's firm. You can also bake it ~25 min for a softer consistency or more than 35 min for an even firmer texture.
  6. Sweet potato sandwich: toast the sweet potato slices in a toaster as many times as needed on the highest mark. We have a basic toaster and it took me 6 rounds to get the slices perfectly toasted: crispy on the outside, soft on the inside.
  7. Assemble the sandwich by adding the cheese, spreading ½ tbsp tahini on top (to keep the peas in place and to add a lovely flavor), peas, leafy greens, tomatoes, avocado (lemon juice on top of the avocado slices), cheese, ½ tbsp tahini and peas.
  8. Enjoy this healthy colorful sandwich!
Recipe by My Berry Forest at https://www.myberryforest.com/sweet-potato-sandwich-with-beetroot-cashew-cheese/