A vegan version of the classic Swedish Smörgåstårta which means “Sandwich Cake”. It's a much more healthir recipe as it is rich in protein and fiber. The classic Smörgåstårta contains eggs, mayonnaise and shrimps but this vegan version is made with cashew cream cheese, and a delicious beet spread. It's a super delicious, vegan, and gluten-free option for your lunch!
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Peel and cut red beets in small cubes, sprinkle with olive oil and roast them in 200 °C for 20 min. Put aside to cool.
Combine roasted beets, white beans and walnut in a medium bowl. Blend into a smooth spread. Season with salt and peppar.
Rinse cashew nuts in cold water and place in a bowl. Add water and mix with a hand blender or food processor to a creamy consistency. Season with a pinch of salt.
Combine cashew cheese, salt and lemon juice and mix with a fork into a smooth, creamy spread.
Preheat the oven to 250 °C / 480 °F. Start with mixing all the dry ingredients. Then add the milk and mix again until smooth and even batter (quite loose and sticky dough). Put aside for 10 minutes.
Place a baking paper on a baking sheet and divide the dough into two circles, about 20 cm in diameter and 1 cm thick. Flatten with a back of a spoon or your hands to get a smooth surface (moist your hands with water for easier work with the dough).
Lower the heat int oven to 200 °C / 390°F, insert the bread and pour 1 cup of water on an extra sheet that you put at the bottom of the oven. Bake in middle of the oven for 20-25 minutes or until the flat breads get golden color on the edges. Remove and let the flatbreads cool a bit.
Distribute the beet and walnut spread on top of one round bread piece. Then cover with the second bread piece and spread the cashew cheese evenly.
Garnish with finely chopped red onion, chives and sprinkle with salt.
Use cake cutter and serve straight away. Store in the fridge for up to 3 days.
By VeggieSouls
