vegan beetroot sunflower cheese  recipe is found on ve multip img 0 cb0a35be


There is nothing more luxuries than a snack platter with some fancy vegan beetroot cheese! Because let’s be honest, who can resist that pretty pink colour? Moreover, it can be sliced and spread so it works perfectly on sandwiches too. But try it for yourself and see how tasty vegan diary can be!


In my opinion, it is generally a highly underrated vegetable. Even though it has been receiving more and more attention lately, still not many people use it in their everyday cooking. They do not know what they are missing out because beetroots have countless benefits! They can introduce an earthy flavor along with some gentle sweetness to any dish, they work great in stews for instance. Moreover, for people living in colder climates, they are one of the very few local vegetables that are available all year long. So cooking with them becomes much more sustainable and it supports local farmers (win-win situation!). Lastly, I need to mention some of their health benefits. For example, they are a great source of fiber, potassium, iron, or vitamin C. So let’s get on that beet trend! Check out this beetroot hummus recipe or those beetroot burgers for more pink goodness.



  • 1/2 cup Apple Sauce
  • 1/3 cup Sweetener
  • 1/3 cup Almond Milk
  • 1 tbs Nut Butter
  • 3/4 cup Self Raising Flour
  • 3/4 cup Cacao Powder
  • 1 bar of Chocolate (chopped into chunks)

For the Frosting:

  • 1 bar of Chocolate
  • 1 tbs Apple Sauce


  • Soak the sunflower seeds in water for one hour.
  • Cook the beetroot for 45 minutes or until soft.
  • Peel the beetroot using your fingers (wait until it cools down) and cut ⅛ of it into smaller pieces.
  • Drain the sunflower seeds and wash them in cold water.
  • Squeeze juice from half of the lemon and add it with all other ingredients into a blender and process until smooth.
  • Transfer the mixture to a pot. Bring to a gentle boil and turn the heating to medium. Cook for 3 minutes.
  • Transfer the liquidy cheese to 3 small forms. Try to do it fast to prevent any clumps.
  • Refrigerate the cheeses for at least 1 hour.
  • Roll them in sesame seeds, herbs, or just leave as they are.
  • Enjoy!


Why will you love vegan beetroot cheese?

  • The beautiful pink color,
  • It is gluten-free, vegan, oil-free, and healthy,
  • All ingredients are affordable and accessible,
  • It can be sliced,
  • The creamy consistency,
  • You can make luxuries cheese boards with it,
  • It tastes DIVINE!


%d bloggers like this: