This vibrant and creamy vegan dip is perfect for snacking! The combination of cashews and roasted beet gives it a beautiful color and a rich, earthy flavor. It's easy to make and packed with nutrients.
Ingredients: 1 cup raw cashews, soaked for 4 hours or overnight. 1 medium beet, roasted and peeled. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1 clove garlic, minced. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Water, as needed.
Instructions: Soak the cashews and put them in a food processor with the roasted beet, lemon juice, nutritional yeast, garlic, salt, and pepper. Add water as needed to get the consistency you want and blend until smooth. Check the seasonings and make changes as needed. Put the dip in a bowl that will be used for serving and put it in the fridge for at least 30 minutes. You can eat it with chips, crackers, or your favorite vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes
Philippe G. Vidon
