Redifarms Festive Chestnut Bites Served with Soft Cashew “Cheese” Flavored with Beetroot & Miso Dip

For the Chestnut Bites:

Chestnut Bites

  • 2 cups Chestnuts, roasted (we use the pre-cooked Chestnuts)
  • ¼ cup hazelnuts
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • ½ cup rice flour
  • ¾ cup non-dairy milk
  • ½ tbsp. finely chopped Redifarms Fresh Sage
  • ½ tsp salt & pepper

Cornmeal Coating

  • ¼ cup fine cornmeal
  • ¼ cup cornflour
  • ¼ cup non-dairy milk
  • olive oil for frying


  1. Add your hazelnuts and chestnuts to a food processor and blitz until a fine, crumbly texture. You may have to scrape down the sides once or twice.
  2. In a large frying pan, add 1 tbsp. olive oil over med-high and fry onions until just turning brown.
  3. Add the garlic, stir, and fry for 30 seconds.
  4. Add the rice flour and coat the garlic and onion with the flour. Then pour in your non-dairy milk. Stir to combine and let thicken – remove from heat.
  5. Stir in the finely chopped sage, salt, pepper, and the chestnut & hazelnut meal. Once combined, spread the mixture out on a tray to cool down so you can handle it.
  6. In the meantime, place the non-dairy milk in one bowl, the cornflour in another, and the cornmeal in another.
  7. Roll your cooled chestnut mixture into balls and roll in cornflour, then non-dairy milk then into the cornmeal. Repeat for each ball.
  8. Once they are all coated, heat a few inches of oil in a frying pan for a shallow fry on medium-high heat. To test if it is ready drop a small piece of bread into the oil and it should sizzle and rise.
  9. In batches, place the balls into the oil and cook for about 3-4 minutes, then roll and continue to fry – you want an even golden brown coating on the outside of the balls*
  10. Transfer to a kitchen towel to remove excess oil and serve hot or cold with cranberry sauce


* Some cornmeal will come off of the balls while frying – this is normal. Don’t try and remove it from the oil.

For the Dip:


  • 1 cup raw cashews, soaked overnight and rinsed
  • 1 small-medium beet
  • 1 tablespoon light miso
  • 1 tablespoon nutritional yeast
  • sea salt and ground black pepper, to taste
  • juice of 1 lemon
  • 1 -2 tablespoons filtered water (if necessary)
  • handful of fresh dill, chopped
  • 2 tablespoons drained capers
  • Garnish with Redifarms Bull’s Blood Beet


  • Preheat the oven to 400°F. Tightly wrap the beet in a sheet of foil and place it in the oven. Roast the beet until tender when poked with a knife, about 40 minutes. Allow beet to cool slightly before rubbing skin off and dicing.
  • In an upright, high speed blender, combine the diced beet, the rinsed and drained cashews, miso, nutritional yeast, salt and pepper, and lemon juice. Blend on high, pushing contents into the blades with a tamp. If the contents are not working themselves into a whipped cream cheese-like consistency, add some water, 1 tablespoon at a time.
  • Once you have that whipped and smooth consistency, transfer the cashew cheese spread to a sealable container and refrigerate for at least 1 hour before serving. Garnish the cheese spread with chopped dill and capers.

Serve together and enjoy!

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