CREAMY VEGAN BEET DIP

CREAMY VEGAN BEET DIP

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INGREDIENTS::

  • 1 c roasted unsalted cashews
  • 2 tbsp tahini 
  • 1 steamed purple beet
  • 1/4 tsp Himalayan salt 
  • 1/2 lemon- juiced
  • 3/4 c water
  1. To steam beet, preheat oven to 350 degrees F. Cut to remove the beet stems; rinse and scrub dirt off with running water. Poke the beet 4 times with a fork and wrap in aluminum foil. Place onto a baking sheet and bake for 20 mins. Take beet out of the oven and remove aluminum foil. Under cool running water, peel off the skin of the beet and discard. 
  2. Place steamed beet, unsalted cashews, tahini, Himalayan salt, lemon juice and water into blender. Blend on high for 2 mins. Transfer to an airtight container and store in refrigerator for up to one week. 

Recipe is used in LEMON RUBBED KALE SALAD WITH BEET DIP, SAUTÉED BROCCOLINI WITH CREAMY VEGAN BEET DIP

CREAMY CASHEW LEMON BASIL DIP

CREAMY CASHEW LEMON BASIL DIP

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