This tasty vegan sandwich is fabulous for packed lunches and when you've made the cream 'cheese' and pickled beetroot, you'll have a well stocked fridge that will keep you going for days.
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.
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
Cheese will keep covered in the fridge for a good week or so. Once opened, the beetroot will keep in the fridge for at least a couple of weeks.Star anise has a distinctive and powerful aniseed type flavour, so use it with caution.If you can't get hold of coconut sugar, use dark muscovado sugar instead.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.