I made this pink cheese for the heartbeet salad and it turns out to be amazing on it’s own and with some sesame crackers! It brings me so much joy to create food that is pink. After using some of it in the salad, I put it all into a bowl with hemp seeds on top. It’s beautiful, vegan, gluten-free, and dairy-free. The beet slices gives it the pink hue. The spices and citrus from the lemon are very complimentary to the subtle earthy taste of the beet. Not only is the pink cheese beautiful, but it’s also packed with nutrients.
Some fun facts about the healthy ingredients in the pink cheese:
beets – help fight inflammation, support brain function and digestive health, contains folate.
pine nuts – help protect the heart and full of vitamin E and magnesium.
olive oil – protects against inflammation and contains antioxidants.
tahini – high in fiber and protein and contains important vitamins and minerals: copper, selenium, and phosphorus.
nutritional yeast – contains B vitamins and a high content if fortified.
garlic powder – has medicinal properties
cumin – promotes digestion
lemon – good source of vitamin CPrint
pinky, beety, vegan cheese.
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 bowl 1x
- 2 slices of beet, roasted
- 1 cup pine nuts, soaked overnight
- 1 tablespoon of olive oil
- 1 tablespoon of tahini
- 3 tablespoons of nutritional yeast
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- juice from 1/2 lemon
- soak the pine nuts in a container filled with water. put in the fridge overnight.
- preheat oven to 400 degrees. wash beet, dry it, and wrap it loosely in foil onto a baking tray. roast it for 30 minutes. when finished, carefully remove the foil and get a paper towel to rub off the skins. slice the beet and take 2 slices to add to the blender.
- strain the pine nuts from the water and add the pine nuts to the blender.
- add the rest of the ingredients to the blender and blend until creamy.
- optional garnish with hemp seeds or any other spices.
prepare the pine nuts the night before.
Keywords: vegan cheese, pink cheese, pink, beet cheese, gluten-free, dairy-free, vegan.
The pink cheese is amazing in salads, topped on roasted veggies, or crackers. I especially love it with these crackers: artisan nut thins.
If you liked the pink cheese, you might like it in the heartbeet salad too. 🥰