Beet Ooray Cashew Cheese
I’ve been making this beet cashew cheese for about a decade. It was one of the most requested condiments when I was a private chef - clients used to request I triple the recipe for them. That’s why I’ve kept it a secret stuffed up my sleeve. Until now.
This week I used our Hip Hip Ooray Chilli Shaker (our scrumptious Davidson plum or Ooray za’atar) to spice it up. And wow, DID IT ADD ANOTHER DIMENSION!
It adds so much zing from the Davidson plum (+ added antioxidants!), and joy from its Middle Eastern vibe. Ooh and the heat is the perfect little kick. I actually couldn’t physically keep this combo a secret. It would have been simply criminal of me to.
“A vibrant hot pink plate of Middle Eastern & Australian indigenous flavs. If you make one thing from scratch this week let it be this.”
WAYS TO USE BEET OORAY CASHEW CHEESE
as a spread on toast for a quick nutritious brekky
on a rice cracker for a quick pick me up
loosened with a little lemon juice and drizzled over a salad as a hot pink dressing (!)
as a knockout dip served with veg sticks, crackers and cold glass of savvy B
dolloped on flatbread as you would hummus with felafels or souvlaki
on burgers, wraps, sangas or just served on the side
Beet Ooray Cashew Cheese
Recipe uses Hip Hip Ooray Chilli Shaker.
Makes about a mason jar full. Vegetarian. Vegan/ GF. (Can be) family friendly.
Store in the fridge. Keep for a week.
INGREDIENTS
2 medium beets, cubed and roasted until soft
1 cup cashews, soaked in water
1 clove garlic
4 tbsp olive oil
4 tbsp apple cider vinegar with the mother
1/4 nutritional yeast flakes
1 tsp Hip Hip Ooray Chilli Shaker
Salt to taste
METHOD
Into a blender add your beets, olive oil and apple cider vinegar until smooth.
Add your other ingredients and blitz to your desired consistency.
