Beet Bruschetta with homemade vegan ‘blue cheese’

Beets taste so nice combined with the flavors of the vegan ‘blue cheese’ and a hint of maple syrup. We really enjoyed this tasty lunch today. It would also make good appetizers or finger foods at a party.

Beet Brushetta with Homemade Vegan Blue Cheese

Yield: 8-12 slices


  • 8-12 slices whole grain bread or baguette
  • 2-3 medium beets, cooked
  • 1 cup home made vegan ‘blue cheese’ (ingredients and instructions below)
  • 3 tablespoons in olive oil to brush the bread
  • 1 tablespoon agave or maple syrup to drizzle on the bread
  • thyme for seasoning and garnishing

for the vegan ‘blue cheese’:

  • 1/4 cup cashew nuts, chopped
  • 1 cup millet, cooked
  • 1 tablespoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1-2 tablespoons white miso
  • 2 teaspoons cider vinegar
  • 4-6 tablespoons nutritional yeast
  • 1/2 teaspoon dry mustard
  • pinch nutmeg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh chives, chopped

Beet Brushetta with Homemade Vegan Blue Cheese


Prepare the vegan ‘blue cheese’ first or a day or two ahead of time.

to make the vegan ‘blue cheese’:

  1. Put the cooked millet in a food processor and pulse to make a smooth paste.
  2. Add the chopped cashews and pulse again.
  3. Add the tahini, lemon juice and miso and again pulse.
  4. Add the seasonings and rest of the ingredients and pulse to blend.
  5. Taste and season accordingly.
  6. We found it to be perfect at this stage.

This recipe remains as a smooth spread. It can be thinned to make a nice salad dressing (I would use plain soy milk to thin). The recipe can keep in the refrigerator in an air-tight container for 3-4 days.

to make the bruschetta:

  1. Slice the bread and toast or grill.
  2. While the slices of bread are toasting, slice the beets in medium thin slices.
  3. Place the toasted bread slices on a cookie sheet.
  4. Lightly brush the toasts with olive oil and then drizzle (about 1 teaspoon per bread) a bit of agave or maple syrup along the top. Not all over – just lightly drizzled here and there.
  5. Place the beet slices on the bread, and a generous dollop of vegan ‘blue cheese’ on top of the beets.
  6. Sprinkle the top with fresh thyme leaves.
  7. Place in the oven to grill for a few minutes to lightly brown the tops and warm.


We are quite enthusiastic about this tasty homemade ‘blue cheese’ spread. It uses no soy products and is very easy to make. It tasted very much like what we remember ‘blue cheese’ to be like.

10 responses to “Beet Bruschetta with homemade vegan ‘blue cheese’”

  1. So this is that blue cheese you’d alluded to! I love the sounds of it! To be honest, I’ve never liked blue cheese – but I think this is one I would love. I always love finding a cheese-sauce type recipe that doesn’t use soy or tons of oil. And the millet base? Genius πŸ™‚

  2. Sarah S. says:

    Such an exciting creation! I’m very interested in trying the blue cheese. Just wanted to be extra sure that it is 1 cup of dry millet and not 1 cup of cooked millet. Thanks!

  3. Chris says:

    Hi Jess,
    Thank you for your kind comments πŸ™‚ Yes, this was the one. Well..I used to love anything cheese…. so I am always on the look-out for a new way to create the flavor in a vegan way. I can not claim the originality to the recipe…It came first from a German site…they were the first ones to try the millet, as far as I know… and I adapted it to be a blue cheese form and changed it slightly. The recipe that you see with the beet bruschetta was really tasty. It was a smooth soft blue cheese and would be great as a salad dressing too (with a bit more soy milk or soy yogurt). I have since then also remade the recipe with agar agar so that it solidifies…that also turned out really well… we will post more with it …but it was only a matter of adding agar agar (cooked with water) to the recipe in order to get it to become a bit more solid. Either way- it tasted really nice, especially with the beets. We also made it with Belgian endive and grapes.. very tasty indeed. I was also really happy to find such an interesting way to get a cheesy flavor, without soy, tofu or soy milk. Also good without the nuts as they can get soo rich, and also expensive. The millet was really nifty….. the cheddar that we have with carrots is also nifty too…fun to make such unusual recipes that do get (at least according to my memory) close to favorite flavors of the past. πŸ™‚
    I hope you enjoy it as much as we did.

  4. Chris says:

    Hi Sarah… Thank you for your question…no, no…It’s 1 cup cooked millet….
    It’s really a yummy recipe…I have made it twice again sine the beet bruschetta. The recipe you see was delicious it was soft and creamy and a great spread. But I also wanted to try to make it more solid… so made it again and added agar agar (cooked with water) so that it became a bit more solid. Both ways worked well. It makes about a cu and a half. For the solid one..I used 2 baking rings as the molds and a small ramekin. And after a couple of hours in the fridge was able to unmold them as a piece of cheese -) We had it one day as a spread with crackers. And a second day spread on Belgian endive with grapes. That was really tasty a bit f sweet with the salty. We will be posting them shortly.

    But..once say…it’s 1 cup cooked millet
    Hope you enjoy the “cheese”

  5. Thank you, Thank you for sharing this wonderful recipe!! It has so many ingredients that I love AND I have some homemade pickled beets, gifted from my Mum, waiting in the pantry and may work perfectly here, yum!!

  6. Chris says:

    Hi Trudy,
    You are very very welcome. I’m glad you are excited about it It is very tasty, and yes, I was pleased about the ingredients. We eat enough soy products, I didn’t want to make a tofu type cheese. Originally this was non-pickled beets- but it would be good on those too πŸ™‚ Its a very tasty recipe. I have another new “cheese” recipe I will be working on today and have my fingers crossed that it will turn out-it also sounds interesting in re. to ingredients so I am curious.

  7. Dale Ball says:

    I’ve made lots of cheezes, using many recipes, and this one is very tasty ! Can’t wait to try it tomorrow once the flavors have a chance to really blend.
    Thanks for posting and inspiring !

  8. Chris says:

    Hi Dale,
    Thank you for your comment. Yes, we’ve been making all kinds of cheeses lately. So far my favorite is our carrot “cheddar” I really think it’s amazing. Although, we found this “blue” cheese also o be very tasty. I hope you enjoy it as well. It’s the blending of the various flavors- the miso, mustards, lemon, etc. that bring it together to simulate cheese. Actually, the whole recipe is very tasty- the beet bruschette with the blue “cheese” I hope you give it a try and enjoy. Sincerely, Chris at Vegalicious

  9. I just had someone write to me about how to veganize blue cheese. I’m passing your blog post along. This looks so good. Thank you for sharing!

  10. Chris says:

    Hi Big City,
    and thank you…both for comment and passing on the info. It’s funny about cheese…I have always been a big cheese lover. But upon remembering the flavor…I realize, it is mostly sat…and oil πŸ™‚ and somewhat creamy. his recipe for vegan “blue cheese” worked well for us with the beets it was very tasty, and we have used it for salad dressing on iceberg lettuce.We have enjoyed it both times, but it also must be noted that it’s been along time since we’ve had real blue cheese….and don’t really want to have it again. We enjoyed this, and hope that both you, and your “visitor” also enjoy it.

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