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SideChef
Recipes
Dairy-Free
Beet Cashew Dip

7 INGREDIENTS • 3 STEPS • 4HRS

Beet Cashew Dip

Recipe
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/
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.
4HRS
Total Time
$2.98
Cost Per Serving
Ingredients
Servings
2
us / metric
Beet
3
Beets, cut
Cashew Nuts
2 cups
Cashew Nuts
Garlic
1 clove
Garlic
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Lemon
1
Lemon, juiced
Sea Salt
as needed
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1045
Fat
86.0 g
Protein
22.6 g
Carbs
62.2 g
Add to plan
logo
Beet Cashew Dip
Save
author_avatar
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/
Cooking InstructionsHide images
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 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 (4 Tbsp), Lemon (1), Sea Salt (as needed) and Ground Black Pepper (to taste). Blend until smooth or desired consistency. Store in an airtight container for up to a week.
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 (4 Tbsp), Lemon (1), Sea Salt (as needed) and Ground Black Pepper (to taste). Blend until smooth or desired consistency. Store in an airtight container for up to a week.
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Side Dish
Vegetables
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