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    Oh My Veggies » Vegan Recipes » Vegan Sandwiches & Wraps

    Balsamic Roasted Beet Sandwiches with Creamy Dill Cashew Cheese

    Published: Apr 12, 2017 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    balsamic-beet-sandwiches-with-dill-cashew-cheese-4

    I'm lucky to live in an area with lots of amazing parks and trails. So every spring, as soon as the weather begins to warm up, hitting those trails is priority for my husband and I. We're really bad at planning though. In fact, we really don't plan these outings at all—usually they're pretty spur of the moment. Every year we talk about how nice it would be to pack a lunch and spend the entire afternoon in the outdoors, but inevitably we forget, and hunger is what brings us back home.

    This year I'm on it though. My strategy: keep food on hand that I can pack up super fast and make a meal of. The first item on the menu: these beet sandwiches.

    balsamic-beet-sandwiches-with-dill-cashew-cheese

    I've made beet sandwiches before, but it just recently occurred to me what great packed lunch material they make. Sliced up roasted beets are like a vegetarian version of cold cuts. Keep them on hand, along with a supply of the creamy dill cashew cheese that's used in this recipe, and you've got a sandwich that can be assembled in all of five minutes.

    balsamic-beet-sandwiches-with-dill-cashew-cheese-2

    Usually when I eat beets as a side dish at home I roast them and dress them in some balsamic vinegar, so that's how I prepared the beets for these sandwiches. I love the way the tangy flavor of the vinegar pairs with the sweetness of the beets. The dairy-free creamy cheese is made from a simple blend of some raw cashews with dill, garlic, and lemon juice. The recipe makes a nice big batch of the cheese, but any leftovers can be frozen for future sandwiches.

    Balsamic Roasted Beet Sandwiches with Creamy Dill Cashew Cheese

    Balsamic Roasted Beet Sandwiches with Creamy Dill Cashew Cheese

    These vegan sandwiches are made with tangy balsamic roasted beet slices and slathered in a creamy dairy-free cashew cheese.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Breakfast, Brunch, Main Course, Side Dish, Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Balsamic Roasted Beet Sandwiches, Balsamic Roasted Beet Sandwiches with Creamy Dill Cashew Cheese, vegan sandwiches
    Servings: 4 sandwiches
    Calories: 410kcal
    Author: Oh My Veggies

    Ingredients

    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
    • ¼ cup unflavored soy or almond milk
    • 1 tablespoon lemon juice
    • 1 garlic clove
    • ½ 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
    US Customary - Metric

    Instructions

    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 (¼ 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.

    Nutrition

    Calories: 410kcalCarbohydrates: 48gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 334mgPotassium: 704mgFiber: 6gSugar: 13gVitamin A: 2317IUVitamin C: 18mgCalcium: 207mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Main Dishes, Vegan Recipes, Vegan Sandwiches & Wraps, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Sandwiches & Wraps beets, dill, sandwich

    Reader Interactions

    Comments

    1. Sam says

      October 29, 2018 at 11:28 am

      So delicious! I may have cheated and used some jarred beets I had, but it was still super tasty! (I'm only a little sorry...) Thanks for sharing this recipe!

      Reply
    2. Matthew says

      July 05, 2020 at 8:49 am

      5 stars
      I made this last night for my vegan Mother-in-law...this recipe is so incredibly thought out...each ingredient compliments one another.

      Absolutely perfect and delicious. The Dill and Balsamic are so amazing together.

      Will makes this many times to come!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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