This vegan cream cheese, pickled beetroot & lettuce sandwich is fabulous for packed lunches. Indeed it’s a good standby for any time you need a quick meal in a hurry. The recipe for vegan cream ‘cheese’ is super simple to prepare and is made with only 3 ingredients (not counting salt and water). If you’re a beet fan like me, you’ll also find an easy recipe for spiced pickled beetroot.
Vegan Cream ‘Cheese’ & Pickled Beetroot Sandwich
If I’m at home at lunch time, I tend to have an omelette or poached egg on toast, but when I’m taking a packed lunch to work, I invariably make up a cheese and beetroot sandwich. Sometimes, however, I feel a break from dairy is needed. That’s where this vegan cream ‘cheese’ comes in.
It’s principally made from cashew nuts that have had a good soak in water. Cashews are brilliant for absorbing flavours and they are easier than other nuts to blend too. I used my power blender, which did a brilliant job, as ever.
For my sandwich bread, I cut a couple of slices from my homemade rye & spelt sourdough bread. Or I might go for this apple and hazelnut spelt rye sourdough loaf instead. I tend to throw a variety of seeds into my bread, which makes it even taster as well as more nutritious. My favourites are linseeds, pumpkin seeds, sunflower seeds and caraway seeds.
My vegan cream ‘cheese’ tastes surprisingly like a good tangy dairy cream cheese. It’s really very tasty. It’s also easy to spread on bread or crackers; making sandwiches has never been less trouble. I spread both slices of my sandwich bread with the cream ‘cheese’, then add a layer of beetroot and a layer of lettuce. It works for me.
Once you’ve made your sandwich, you’ll have the added benefit of a large jar of delicious spiced pickled beetroot slices and a bowl of vegan cream ‘cheese’ to enjoy for many days to come.
Pickled Beetroot
I know beetroot isn’t everyone’s favourite vegetable, but I really like it. Pickling these deep purple roots is a good way of having some to hand in an accessible and tasty form. Throw in a few spices and a hottish chilli and it transforms this most humble of veg into something almost exotic. If pickled beetroot really isn’t your thing, you could use some of these delicious carrot pickles instead.
If you fancy giving this blackcurrant vinegar recipe a go, it works really well with pickled beetroot.
5 Ways to Add Variety to Your Vegan Cream Cheese
The recipe I’ve given is for a basic cream ‘cheese’. This is very good on its own, but sometimes it’s good to change things up a bit. Here are a few optional extras that’ll make your vegan cream ‘cheese’ more interesting.
- Stir in a very good grinding of black pepper.
- Substitute smoked sea salt for ordinary sea salt.
- Add half a teaspoon of smoked paprika at the blending stage.
- Blend in one clove of raw garlic or two cloves of roasted garlic.
- Add a few sprigs of fresh herbs. Choose your favourite or mix them up a bit. Chives are particularly good. You can add them at the blending stage to make a light green cheese, or finely chop them and stir in afterwards.
Suma Wholefoods
Suma is one of my favourite whole food suppliers. They’re ethical, have a massive range of organic produce and you can buy in bulk. Space is a bit of an issue, as I don’t have a particularly big kitchen, but I try to bulk buy some items as a) it’s cheaper and b) I like to be well stocked with a few basics.
Initially, I wasn’t quite sure what spices I was going to use for my spiced pickled beetroot, so I ordered a few to give myself some wiggle room. In the end I went with a cinnamon stick, a clove, star anise and one of our own dried chillies.
Apple cider vinegar is my favourite vinegar for pickling. It isn’t too harsh and it has a fantastic flavour. Its also quite good for you, especially if it hasn’t been heat treated. Suma stock a really nice brand that produces raw vinegar, just as I like it.
Rather than use cane sugar, as I normally do when pickling, I decided to try coconut sugar instead. It’s said to have a lower glycemic index than ordinary sugar and contains quite a few welcome minerals. I’ve used it quite a lot in baking, but reckoned it would work well with the earthy flavour of beetroot. It did.
As for the vegan cream ‘cheese’, I ended up using cashew nuts only, though I had considered adding tahini at one point. I might try that next time I make some. As an alternative to cashews, you could try tofu as in this recipe for tofu cream cheese by The Hidden Veggies.
Other Vegan Sandwich Recipes You Might Like
- Curried chickpea smash sandwich via A Bit of the Good Stuff
- Pulled jackfruit in a bun via Tin and Thyme
- Roasted vegetable and tofu sandwiches via Tinned Tomatoes
- Tempeh bánh mi via Tin and Thyme
- Tofu, lettuce & tomato sandwich via Tin and Thyme
- Tuna salad melt via The Hidden Veggies
And for even more ideas take a look at these 31 healthy vegan lunch recipes.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this vegan cream cheese sandwich, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Vegan Cream ‘Cheese’ Sandwich. PIN IT.
Vegan Cream ‘Cheese’, Spiced Pickled Beetroot & Lettuce Sandwich – The Recipe
Vegan Cream ‘Cheese’, Spiced Pickled Beetroot & Lettuce Sandwich
Ingredients
- 2 slices wholemeal bread
- 1-3 crisp lettuce leaves depending on size
Spiced Pickled Beetroot
- 4 medium beetroot scrubbed well
- ½ tsp sea salt
- 200 ml apple cider vinegar
- 50 g coconut sugar
- ½ cinnamon stick
- 1 whole clove
- 1 dried chilli hot
- 1 star anise optional
Vegan Cream Cheese
- 175 g cashew nuts
- 1 lemon juice only
- 2 tbsp nutritional yeast
- ⅓ tsp sea salt
- 3 tbsp filtered water
Instructions
Spiced Pickled Beetroot
- Place the beetroot and salt in a medium pan and cover with water. Cook for 30-40 minutes until just tender, but still firm. Drain, but reserve the salted cooking water.4 medium beetroot, ½ tsp sea salt
- Allow the beets to cool, then cut into slices – about the thickness of a £1 coin.
- Place in a sterilised 750ml jar.
- Place the remaining ingredients into a pan along with 125ml of the cooking water and heat gently until the sugar has dissolved.200 ml apple cider vinegar, 50 g coconut sugar, ½ cinnamon stick, 1 whole clove, 1 dried chilli, 1 star anise
- Bring to the boil then pour over the beetroot slices. Allow to cool, then seal.
Vegan Cream Cheese
- Place the cashew nuts in a bowl and cover with filtered water. Place a lid or plate on the bowl and leave to soak overnight.175 g cashew nuts
- Drain and rinse the cashews.
- Place all the ingredients into a blender or small bowl food processor – I used a Froothie Power Blender – Optimum Vac2 Air Vacuum Blender*.1 lemon, 2 tbsp nutritional yeast, ⅓ tsp sea salt, 3 tbsp filtered water
- Pulse until the cashews are finely ground, then blend on low speed for a 2-5 minutes, until you’ve achieved a smooth and non-grainy consistency. The time taken will depend on the machine you’re using. You may need to stop and scrape down the sides occasionally. If the mixture is too stiff, add a little more water.
- Spread a tbsp of the cashew cheese over each slice of bread.2 slices wholemeal bread
- Lay 2-4 slices of pickled beetroot over one slice (depending on size of slices).
- Cover with lettuce, then sandwich with the remaining cheese covered slice.1-3 crisp lettuce leaves
Notes
Nutrition Estimate
Linkies
This vegan cream cheese, spiced pickled beetroot & lettuce sandwich is my sixteenth recipe for the Suma Blogger’s Network.
I’m also sharing this vegan cream ‘cheese’ & spiced pickled beetroot sandwich with Casa Costello for #CookBlogShare. As both the beetroot and ‘cheese’ will last a while, I’m sending the recipe to Searching for Spice for #CookOnceEatTwice.
Some of the ingredients for this recipe were provided by Suma Wholefoods. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Sandy says
As I don’t eat cashews, can you suggest what other nut could possibly be successfully substituted please?
Also is it essential to include the sugar in the pickle recipe? Many thanks.
Choclette says
Hi Sandy. Almonds would work well. They have a similar creamy texture. Just make sure you soak them well. Unless you use blanched almonds though, you’ll need to slip off the skins after soaking. They should come off fairly easily. As for the pickle, the beetroot will be very sharp without the sugar. I’ve used coconut sugar which is meant to be a bit healthier but ordinary sugar will do. And I’ve only used a relatively small amount. The sugar also helps to preserve the beetroot, so you’d need to add more vinegar to compensate. Hope that helps.
NJ says
A question please about the vegan cream `cheese’. You listed 1 lemon in the ingredients, do you process the whole lemon along with all the other ingredients.
Choclette says
Thank you so much for querying this. It’s the juice of the lemon only that you use. I will amend the recipe now.
NJ says
I have to report that the vegan cream `cheese’ is 200% – 300% delicious.
I couldn’t help dipping my finger in to take another taste while transferring to a jar. It is just the right sweet, sour and salt as well as texture and `thickness’ of flavour given, I assume I don’t know, by the combination of cashews and nutritional yeast which I wasn’t sure I would like as I have not used it properly.
A lot of my efforts in the past at making all sorts of dips and sauces seem to end up unbalanced and `thin’ if you know what I mean.
Anyway this is easy-peasy lemon squeezy to prepare – thank you so much 🙂
Choclette says
So glad you liked it and thanks for telling me. I absolutely love homemade dips and spreads. The one I probably make most often is this Moroccan carrot one. It is a bit spicy though. I know what you mean by thin and I too have been disappointed on occasion.
Michelle Newcomb says
I’ve never had pickled beet root mostly because I’m one of those that is not a fan of beets but I love cream cheese. I have however, recently started trying to incorporate them into my life because of the health benefits. You have me intrigued by this sandwich. I’m going to try this but I will be buying my pickled beets too. ha ha
Choclette says
Well, if you’re not a fan of beetroot, this sandwich might not be for you. But I always reckon, most things are worth a go when it comes to food.
Jo Allison / Jo's Kitchen Larder says
What a delicious sandwich! I adore beetroot and love the sound of your vegan cream cheese. I have never tried it before but am now really tempted as it sounds gorgeous!
Choclette says
Once you’ve soaked the cashews overnight, the cheese is super simple to make. I’ve been having it for lunch for quite a few days.
Mandy says
This looks lovely Choclette – beetroot and cream cheese go so well together don’t they
Choclette says
Thanks Mandy. It’s one of my favourite combinations – well any sort of cheese and beetroot really 😀
Sharon says
I make cashew cheeses for pasta dishes and pizza toppings, but I’ve never thought of making a cream cheese for filling sandwiches. What a brilliant idea! I was delighted to read how tasty you find this cheese and that its flavour is similar to a good tangy dairy cream cheese. That’s definitely a seal of approval!! I’m excited to give it a try!
Choclette says
I’ve made ‘cheese’ sauce for pasta, but never an actual ‘cheese’ you could grate or put on a pizza. I’d better head over to you to find out how to do it.
Janice says
I’m a huge fan of beetroot and this sandwich sounds totally delicious.
Choclette says
Luckily it is – I had it for lunch several days on the trot 😀
Heidi says
Now this looks like an awesome sandwich which I would love to have for supper with a cup of tea!!!
Choclette says
Yes, I reckon, it would make a good sandwich for whenever you’re feeling hungry Heidi 😀
Jacqueline Meldrum says
I do love a cheese and pickled beetroot sandwich, but I am lazy and buy my cheese (vegan cream cheese too) and my pickled beets. I shall just be impressed with you instead.
Choclette says
Hahaha,well I don’t make my own dairy cheese very often, but cashew cream cheese is so easy.
Jasmin | VeeatCookBake says
Oh yum I love the adding of anise. That sandwich must taste heavenly
Choclette says
Thanks Jasmin, the star anise gives a very definite flavour.
kellie@foodtoglow says
I am a fan of cashew soft cheese, using very similar approach to it (nooch is such a great ingredient, isn’t it?). I love your pickled beetroot recipe and I bet it is fab with your homemade soft cheese. Or, like you note, use carrots instead to look less murderous at work! 😉
Choclette says
I had to do a double take then Kellie. I’ve not heard the term nooch before, but having just googled it I can see it’s common parlance 😀 I may feel murderous at work, but it’s probably not a good idea to look it.
Anna | Once Upon A Food Blog says
I love a good sandwich, something interesting and a bit different. This one definitely ticks those boxes. I don’t often eat beetroot but am eager to start eating it more as it’s so good for you. This looks like a great place to start!
Choclette says
Sandwiches are one of the few things I can eat it beetroot in. CT isn’t keen on this amazing veg at all 🙁
Camilla Hawkins says
Love the idea of the cashew nuts in this vegan cream cheese, will have to try it!
Choclette says
Apart for the time spent soaking the cashews, it’s a really simple recipe.
johanna @ green gourmet giraffe says
Your sandwich sounds fantastic – I really like your cashew cream cheese – but I am quite fussy about taking out sandwiches and would never take one with beetroot because it bleeds into the sandwich too much. I would be delighted to eat this sandwich fresh made at home
Choclette says
Hahaha, what a fuss pot Johanna. I know what you mean though, blood red sandwiches, don’t really look that appealing. Luckily, by the time my lunch break comes around, I’m the only one to be found in the staff room.
Corina Blum says
I keep seeing so many recipes at the moment using nutritional yeast and I’m intrigued to try it. I love the sound of your vegan cream cheese and beetroot sandwiches too. Thanks for sharing with #CookOnceEatTwice!
Choclette says
Nutritional yeast is really useful for giving that umami, slightly cheesy flavour to vegan foods. Great for vegan cheese, scrambled eggs and gravy.
angiesrecipes says
What a delicious sandwich! Have to make one for my lunch too 🙂
Choclette says
I’ll be needing a packed lunch tomorrow and Friday, so guess what I’ll be having Angie?
Mary says
I made this sandwich for my lunch today and it was superb. I admit that the cream cheese was from the shop, also though the bread was fresh homemade it wasn’t wholemeal and the beetroot was also from the shop. But the sandwich was great!! And I’ll have another tomorrow. 🙂
Choclette says
Haha,thatdid make me laugh Mary. Glad you liked the sandwich 😉