Savory cheesecake-Smörgåstårta

Savory cheesecake (Swedish smörgåstårta) with cashew & horseradish creme cheese + beet & walnuts spread.

Beet spread:
2 small red beets, cut in small cubes (about 2 cups)
1 cup white beans (lima or cannellini)
¼ tsp salt
walnuts, about 10-12
black pepper, to taste

Horseradish creme cheese:
1½ cashew cheese or natural creme cheese
2 tbsp horseradish, freshly grated
1 tsp lemon juice
¼ red onion, finely chopped
chives, for seasoning

Cashew creme cheese:
1 cup cashews (150g) soaked in hot water for 30 min (or in cold water, overnight)
1 generous pinch of salt
¼ cup water

Buckwheat flatbread:
¼ cup coconut flour
¾ cup buckwheat flour (or teff flour)
½ cup potato flour
2 tbsp psyllium husk
2 tsp baking powder
¾ cup oat milk (or milk of your choice)
1 pinch of salt

View the full recipe at Vibrant Food Stories →