RECIPE

7 INGREDIENTS •3 STEPS •4hr

Beet Cashew Dip

Name: Beet Cashew Dip
Total time: 14400 s
Yield: 2
Ingredients: 3 Beet; 2 cup Cashew Nuts; 1 clove Garlic; 1/4 cup Extra-Virgin Olive Oil; 1 Lemon; 1/2 teaspoon Sea Salt; to taste Ground Black Pepper

4.5

2 Ratings

The reason I decided to create this recipe (aside from my love affair with beets) is because the beet dip in my book Joyous Health has been such a hit. But the problem is that not everyone can enjoy it because it has dairy in it, goat cheese actually. This recipe is dairy-free. I simply replaced the goat cheese for cashews.

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Joyous Health

I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

https://www.joyoushealth.com/

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4hr

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$2.98

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Ingredients

Servings

US / METRIC

Beets , cut

2 cups

Cashew Nuts

1 clove

Garlic

1/4 cup

Extra-Virgin Olive Oil

Lemon , juiced

1/2 tsp

Sea Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

1045

FAT

86.0 g

PROTEIN

22.6 g

CARBS

62.2 g

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Place Beets (3) in a covered baking dish with a quarter inch of water. Bake for forty-five to fifty minutes or until beets are fork tender. Let cool slightly once cooked.

Step 3

Let the Cashew Nuts (2 cups) soak in water for three hours. After done, in a food processor combine beets, cashews, Garlic (1 clove) , Extra-Virgin Olive Oil (1/4 cup) , Lemon (1) , Sea Salt (1/2 tsp) and Ground Black Pepper (to taste) . Blend until smooth or desired consistency. Store in an airtight container for up to a week.

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4.5

2 Ratings

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Beet Cashew Dip

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