Roasted Beetroot and Cashew Cheese Pie

By blum099

Ingredients

• Vegan cheese filling
• 1/2 cup cashews (or macadamia), soaked for 1 h
• 5 tbsp water
• 1 tbsp nutritional yeast
• 1 tsp lemon juice
• 1 tbsp fresh rosemary, chopped
• salt, by taste
• Pie crust
• 2-3 large beets
• olive oil
• 1/3 cup balsamic vinegar
• 1 1/2 tbsp agave
• salt & pepper, by tastee
• 4 phyllo dough sheets, thawed
• 50 g vegan butter

Details

Preparation time 10mins
Cooking time 40mins
Adapted from sofiavonporat.com

Preparation

Step 1

Instructions
Mix all ingredients for the filling in a food processor to a smooth mixture and set aside. Preheat the oven at 200°C/390F.
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.
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.
Take the roasted beetroot slices out from the oven and turn the heat down to 175°C/350F.
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.
Take the pie out of the oven and serve!