Roasted Beets Cream Sauce
A creamy sauce of roasted beets, shallots and garlic blended with cashews and miso.
- Prep
- 15 min
- Roast
- 40–45 min
- Cool
- 10 min
- Makes
- about 2–2½ cups
Ingredients
- 2 medium beets
- 2 shallots
- 1 head garlic
- ½ cup cashews
- ½ cup water
- Juice of ½ lemon
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 4–5 basil leaves
- ½ cup unsweetened almond milk
- About 1 cup water, to blend and adjust consistency
- ½ tsp black pepper
- ½ tsp red chilli flakes
- Salt to taste
- 1–2 tbsp olive oil
Nutrition
Per ¼-cup portion (1/9 of batch), estimated
- Calories
- 90 kcal
- Protein
- 2.9 g
- Carbohydrates
- 7.3 g
- Fat
- 5.9 g
- Fibre
- 1.4 g
Method
- 1
Preheat oven to 190°C / 375°F.
- 2
Place halved beets, shallots, and a head of garlic on a lined tray. Drizzle with olive oil and season lightly.
- 3
Roast for 40–45 minutes until the beets are tender.
- 4
Let cool slightly. Squeeze the roasted garlic out of the skins and peel the shallots.
- 5
Add roasted beets, shallots, garlic, cashews, water, lemon juice, nutritional yeast, miso, basil, almond milk, black pepper, and chilli flakes to a blender.
- 6
Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
Use this sauce to add colour and vegetables to grains, pasta or bowls. Pair it with a protein source and keep the sauce portion appropriate if using generous olive oil.
Notes
Serve with — Buckwheat and spinach, lentil pasta, grain bowls, wraps, or as a dip. Nutrition basis: Based on yield 2¼ cups: nine ¼-cup portions; 1½ tbsp olive oil; actual final yield varies. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.