Best with Cooked Beets

Paleo Bread & Cashew Cream Cheese

Prep Time: 20 minutes // Cook Time: 1 hour Servings: 8

What to do


  1. Preheat oven to 360 degrees Fahrenheit.
  2. In a bowl mix all dry ingredients and set aside.  
  3. Beat egg whites until stiff and set aside.  
  4. Add boiling water and apple cider vinegar to the dry ingredients. Mix until it becomes sticky.  
  5. Carefully gold in the egg whites and beets until combined.
  6. Bake in the oven for about an hour. 
  7. Slice and serve with vegan cream cheese. To store, slice and freeze. Great when freshly toasted. 

Cashew Cream Cheese:

  1. Place cashews in a medium bowl and soak for a minimum of four hours or overnight. 
  2. Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the herbs and yogurt.
  3. Blend until very smooth, scraping down the sides with a spatula.
  4. Fold in yogurt and herbs until combined.
  5. With your spatula spoon cheese mixture into a glass container that has a lid.
  6. Serve with freshly toasted bread. Store in an airtight container in the refrigerator for up to 5 days.  


What you’ll Need


2 ⅓ cups Almond Meal   

⅓ psyllium husk meal 

⅓ sesame seeds 

1 tbsp chia seeds 

2 tsp baking powder 

3 tsp apple cider vinegar 

1 ⅓ cup boiling water 

4 egg whites 

½ tsp salt 

1 tbsp beet powder 

2-3 cooked Love Beets (diced) 


Cashew Cream Cheese:

2 cups raw organic cashews, soaked 

⅓ cup cashew milk (any plant-based milk) 

½ cup organic coconut yogurt (any plant-based yogurt) 

1 tbsp organic apple cider vinegar 

1/2 lemon (squeezed juice) 

Salt and Pepper 

1-2 tbsp nutritional yeast flakes  

2-3 cooked Love Beets 

Optional: chives, dill etc.