Creamy Beetroot and Pepperberry Crackers

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Recipe by Naomi Sherman

Let’s get this party started!
This was the very first ever recipe that I created for Nourish Magazine
I can still remember how nervous I was and how thrilled as I saw it come together
This was the first course in a full plant-based dinner party and turned out to be not just one of my favourite recipes, but also one of my favourite photos
I mean, really, pepperberry and beetroot are a flavour pairing made in heaven
Combine them in this simple but delicious canape recipe to kick off your evening with style
Of course, if you are not vegan you can switch up the cashew cream cheese for your preferred option


  • 1 cup cashew cream cheese

  • 2-4 teaspoons of ground pepperberry, to taste

  • 4 whole baby beetroot, roasted and peeled

  • Crackers of choice

  • 1 tablespoon balsamic reduction

  • Thyme sprigs or microgreens for garnish


  • In a small bowl, place the cashew cream cheese and the ground pepperberry.
  • Mix to combine and then sit aside to allow the flavour to infuse the cheese.
  • Using a sharp knife or mandolin, carefully slice your whole beetroot into very thin slices.
  • To assemble; lay out your crackers and dollop some of the pepperberry cheese onto each one.
  • Fold and drape your beetroot slices on top or around the edges of the cheese and then drizzle lightly with the balsamic reduction.
  • Finish off with some sprigs of herbaceous greenery and serve.
  • Tip: Make the pepperberry cream cheese 24-hours in advance to allow for a full favour