Prep Time: 15 minutes   Cook Time: 15 minutes   Total Time: 15 minutes   Yield: 4 sandwiches


For the balsamic roasted beets:

4 medium beets, scrubbed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

For the creamy dill cashew cheese:

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
1/4 cup unflavored soy or almond milk
1 tablespoon lemon juice
1 garlic clove
1/2 cup chopped fresh dill
Salt and pepper to taste

For the sandwiches:

8 slices sandwich bread, optionally toasted
4 large lettuce leaves
1 small red onion, sliced


Make the balsamic roasted beets:Preheat the oven to 400°F.

Lightly rub the outsides of the beets with olive oil, then set them on a sheet of aluminum foil. Wrap up the foil to cover the beets, and place the entire foil packet into the oven. Bake until the beets are easily pierced with a fork, about 1 hour. Remove the beets from the oven, open the foil, and allow them to to sit until they’re cool enough to handle.

Once the beets are cool, rub the outsides to remove the skin. It should come off easily.

Cut the beets into thin (1/4 inch or less) slices and place them into a medium bowl. Drizzle with balsamic vinegar and sprinkle with salt and pepper.

Make the creamy dill cashew cheese:Place the cashews, milk, lemon juice, and garlic into a blender or the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl or pitcher as needed.

You can thin the mixture with some additional milk if needed. Season with salt and pepper to taste, then add in the dill and pulse until incorporated into the mixture.

Assemble the sandwiches:Slather the bread slices with the creamy dill cashew cheese, then pair them up and stuff them with beet slices, onion slices, and lettuce. Serve.

Recipe Adopted from


June 6, 2017