Vegan Cashew Beet Dip
This is a simple, fully vegan recipe for my creamy beet and cashew dip! Make it for a dinner party to share with friends, or prep it for a work week snacks! It's a hit I promise!
WHY BEET IT?
Include beets in your diet for their high phytonutrient and antioxidant contents which support immunity and reduce inflammation, beets have detoxifying properties that support your body in removing unwanted toxins naturally, beets also contain Nitrates which improve blood flow / reduce high blood pressure, improve cardiovascular health, beets are actually used by athletes to improve stamina and performance!
Plus Beets are just delicious if you ask me!
Heres my recipe.
Ingredients:
2/3 cups raw unsalted cashews soaked in 2 cups of water 2+ hours or overnight
2 large or 3 medium beets roasted until soft, cooled and peeled
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
the juice of 1 large lemon
a pinch of sea salt
optional: 1-2 minced fresh garlic cloves
To prepare beets ahead of time - I recommend the day or night before to give plenty of time to cool - Preheat oven to 350-400 degrees, keep beets whole with the skin on, wash them well and cover each tightly with tin foil, bake until tender/ until you can stab them easily with a fork (roughly 45 minutes to 1 hour) Cool completely before peeling the skin off
Soak cashews in water for at least 2 hours, I also recommend just having them soak overnight before the day of preparation just to make things simple. After soaking, drain and rinse the cashews
To Assemble:
Place drained cashews and in a food processor and puree until smooth, add beets and all remaining ingredients, puree everything until very well combined and smooth. Do a little taste test before spooning the dip into a sealable container, you may like to add additional seasonings at this point. Allow the flavours to mingle while the dip chills in the refrigerator before serving.
Serve dip with fresh sourdough, sliced cucumbers, celery, crackers, on toast or a sandwich, dollop on top of a green salad, the possibilities go on.
Share and Enjoy!
Keeps well in the refrigerator up to 5 days. May be freezable, though I haven't tried.
