Vegan Beetroot Dip

This roasted beetroot dip is completely vegan and oh so creamy, with no dairy or feta required! It’s so easy to make and absolutely gorgeous too, the most pretty plate for your party appetiser.

Click on the image to watch how to make it.

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Ingredients:

4 medium beetroots

1 lemon, juiced

1/4 - 1/2 cup of cold water

Drizzle of olive oil (be generous)

1 1/4 cup of roasted cashews, soaked

1 tsp of salt

1 tsp of cumin powder

1 tsp of coriander powder

White pepper to taste

Fresh thyme for garnish (optional, but the flavour gives it an extra edge!)


Method:

Brush beetroots with olive oil and roast at 180 degrees celsius for approx 30-40 minutes, or until soft all the way through.

Soak cashews in boiling water for approx 15 minutes, then drain and set aside.

Add cooled, roasted beetroot to a blender with your nuts, water, lemon juice, olive oil, spices and salt and pepper.

Blend until smooth and creamy, transfer to a bowl.

Drizzle with more olive oil, garnish with thyme leaves and dip in with your fav crackers or veggie sticks.

With love,

Tara x




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Roasted Carrot Dip