I love beet and goat cheese salads and ever since dining at M.A.K.E. in Santa Monica, I have wanted to try to make nut cheezes. Well, today I combined those to make a beet and cheeze kale roll up! Follow the directions below for both a cashew pine nut cheeze and my beet kale roll-ups!
Simple Cashew Pine Nut Cheeze:
1 1/2 Cup Cashews, soaked for at least 30 minutes
1/2 Cup Pink Nuts, soaked for at least 30 minutes
1/2 Cup Water (recipe calls for purified)
1/4 Cup Lemon Juice
3/4 TSP Himalayan Salt (if you use salted cashews, do not add)
Soaking Nuts
In a blender or food processor, blend all ingredients on high until completely smooth
Ingredients ready to be blended
Texture should resemble a spreadable cream cheese
Cashew and Pine Nut Cheeze
Recipe from The SimplyRaw Kitchen Beet Roll Ups: Dinosaur Kale Beets Clementine Cashew and Pine Nut Cheeze
Beet Kale Roll-Ups:
Dinosaur Kale
Beets
Clementine
Cheeze
Beet Roll-Up Ingredients
Prepare beets (recipe HERE)
Wash kale and peel clementine
Cut beets and clementine into bite-sized pieces
Spread cheeze on kale
Top with cut clementines and beets
Ingredients ready to be rolled
Roll the kale with the ingredients inside
Roll-ups!
Cut Roll-Ups
If you don’t want to make the cheeze, I suggest spreading goat cheese on the kale as well!
Stay hungry…
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