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Roasted Beetroot and Cashew Cheese Pie

Beetroot is the kind of vegetable that often gets overlooked, partially because of its rather unique flavour – it’s a savoury vegetable, but the flavour is yet a little too sweet and over-powering to fit with many meals.

I love to match the earthy sweetness of roasted beetroot with something a little tangy. For vegetarians, that could be some kind of strong cheese, and for vegans this tasty nut cheese filling does the trick perfectly – ENJOY!

Roasted Beetroot and Cashew Cheese Pie

Roasted Beetroot and Cashew Cheese Pie
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Vegan cheese filling
  1. 1/2 cup cashews (or macadamia), soaked for 1 h
  2. 5 tbsp water
  3. 1 tbsp nutritional yeast
  4. 1 tsp lemon juice
  5. 1 tbsp fresh rosemary, chopped
  6. salt, by taste
Pie crust
  1. 2-3 large beets
  2. olive oil
  3. 1/3 cup balsamic vinegar
  4. 1 ½ tbsp agave
  5. salt & pepper, by tastee
  6. 4 phyllo dough sheets, thawed
  7. 50g vegan butter
  1. Mix all ingredients for the filling in a food processor to a smooth mixture and set aside. Preheat the oven at 200°C/390F.
  2. Peel and cut beets in thin slices (preferably using a mandolin). Whisk balsamic vinegar, agave, salt and pepper in a bowl, add the beetroot slices and toss to coat. Grease an oven form with oil, spread the beetroot slices in the form, pour the remaining sauce over and roast in the oven for about 15 min. Prepare the crust in the meantime.
  3. Grease a pie form with olive oil, melt butter and brush over the phyllo dough sheets. Place the sheets in four layers overlapping each other (with the greased side facing up) so that all the corners cover every part of the pie form.
  4. Take the roasted beetroot slices out from the oven and turn the heat down to 175°C/350F.
  5. Spread the filling over the base of the crust and place the beetroot slices on top in a nice pattern Carefully roll the corners of the dough to the inner sides of the pie form and bake in the oven for about 20 min until the beets are cooked through.
  6. Take the pie out of the oven and serve!
Sofia von Porat https://sofiavonporat.com/
Recipe inpsired by the lovely Kristy from keepinitkind.com

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  • Roasted Beetroot and Cashew Cheese Pie |
    April 12 at 8:49 am

    […] Posted on April 12, 2015 by The Alchemist Roasted Beetroot and Cashew Cheese PieSource […]

  • Renee
    April 12 at 10:30 pm

    You got me at beets, we all love beets here! This looks delicious btw

    • Sofia
      April 13 at 8:08 pm

      That’s great! Then I can promise you will love this one! 😉

  • Thalia
    April 13 at 5:27 am

    I love roasted beets too.. so I can imagine this galette tasted just as delicious as it looks!

    • Sofia
      April 13 at 8:08 pm

      It’s really tasty, and not at all as difficult as it may look :). Hope you try it out!