Roast Beetroot & Cashew Cream Crostini Holiday Recipe

A vegan Christmas is the same as any other festive celebration, just with modified food dishes. It means celebrating with an abundance of scrumptious food with family, friends, and acquaintances. It also means enjoying the cooking process. It means having so much fun and joy while creating tempting vegan foods the whole gang will appreciate and savor.

Holiday classics don’t have to be skipped just because you live a vegan lifestyle. There are copious recipes on the web and just as many cookbooks, like the Viva! Deliciously Vegan Christmas Guide. It features more than 25 recipes – including Salted Caramel Baked Cheesecake and a tried and tested recipe for the elusive vegan Yorkshire pudding. For the main course, there is a choice of scrumptious steaks, tarts and roulades! As well as a choice of two luxury roasts – a  traditional festive nut roast and an incredibly easy and delicious seitan roast.

The holiday season does not have to be insipid and boring thanks to creative and inventive vegan chefs and foodies. When you purchase this inexpensive cookbook, you not only get some amazing recipes, you also help support beloved animals.

Blow everyone’s Christmas stockings off with Viva!’s brand-new, deliciously vegan recipe guide! Over 25 recipes including scrumptious starters, luscious mains, tempting sides and heavenly desserts, not forgetting truffles, Christmas cakes and cheese! Our gorgeous, expanded guide has everything you could possibly want for your Christmas feast… oh and did we mention cocktails? Learn how to make a Cranberry Mojito, an Old Fashioned and vegan ‘Baileys’ Irish Cream Liqueur! You get a lot of bang for your buck.

One of the included recipes is the Roast Beetroot and Cashew Cream Crostini featured below. With just a few simple vegan ingredients you can create tasty morsels vegans and non-vegans can enjoy during the holiday season.

Roast Beetroot & Cashew Cream Crostini

Perfect horduerves for any get together.


  • 200 grams cashew Nuts (soaked for a minimum of 2 hrs overnight)
  • 130 ml plant milk of your choice
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice ( (fresh or bottled))
  • 2 tbsp coconut oil (melted)
  • 6 sprigs thyme leaves
  • Half a sprig of rosemary stalks removed and finely chopped – remember the fresh herbs will turn the cheese slightly green, so use dried leaves or less if you don't want a lot of color.
  • salt and pepper to taste


  • Half large baguette
  • 1 clove garlic
  • olive oil
  • 2 large beetroot
  • 100 grams roasted hazelnuts (ground but still chunky)
  • decoration balsamic glaze and thyme (optional)


  1. Blend all of the ingredients together until smooth and then pop in the fridge until you are ready to use it.


  1. Preheat oven to 180° (350°F/Gas Mark 4)

  2. Use precooked beetroot or wrap the fresh beetroot in foil and place in the oven for an hour until soft. Remove and leave to cool, rub off the skins and set aside.

  3. To roast the hazelnuts, place them on a baking tray in the oven for 10 – 15 minutes. Be careful to not over roast them, so check them after 7 minutes. To remove their skins, place them in a clean tea towel and rub vigorously. Grind them or roughly chop if you don't have a grinder or food processor. Leave them chunky, not powdered.

  4. Cut the baguette into 12 slices – 1 cm thick.

  5. Rub with the garlic clove carefully on one side and drizzle with olive oil

  6. Either place into the oven for 10 minutes or until golden brown. Or use a griddle pan on both sides to get a nice charred effect.


  1. Place a good spoonful of cream cheese onto each piece of bread followed by a couple of small but chunky slices of beetroot, a sprinkle of hazelnuts and a thyme sprig. Option to drizzle with balsamic glaze.


Disclaimer: I was given permission to share this recipe on my blog.

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