Description
This 5 ingredient cashew beet dip is here to rock your snack loving world in the most delicious way. Besides being such a pretty shade of pink it’s also full of good for you ingredients like beets, soaked cashews, garlic, white or red wine vinegar and salt. THAT’S IT! Super easy and very tasty. Paleo, vegan, whole30, dairy free, and gluten free.
Ingredients
- 1 cup raw cashews
- Hot water to soak cashews
- 1/2 pound beets, about 4 small beets, or 2 large
- 2 cloves of garlic
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon salt, or to taste
- 3 tablespoons water, plus more as needed
- Olive oil, fresh herbs, seeds, nuts to garnish
Instructions
- Soak cashews. Add raw cashews to a heat proof bowl and cover with hot water. Allow to soak for at least 30 minutes while you prep and cook the beets.
- Steam beets. While cashews are soaking peel beets and cut into quarters. Steam until tender when pierced with a knife – about 20-25 minutes depending on size. Remove from the steaming basket and set aside to cool slightly.
- Make the dip. Drain soaked cashews and add to food processor or blender container with steamed beets and remaining ingredients – both a food processor and blender will work but a high speed blender will make a creamier dip. Process on high until smooth and no large pieces remain, stopping to scrape down the sides as needed. Add a tiny bit more water to thin if the dip isn’t processing smoothly.
- Season and serve. Taste and season with more salt or vinegar if desired. Top with some olive oil, nuts, seeds, and fresh herbs if desired and serve with cut veggies or crackers. Enjoy!
Notes
This dip should keep in the refrigerator for 4-5 days in a sealed container.
If you find you have extra in your fridge that won’t be enjoyed before it goes bad it can easily be frozen. It may need to be blended back together if it separates, though usually a brisk stir with a spoon will do the trick.
- Prep Time: 30 minutes
- Category: Snack
- Method: Food processor
- Cuisine: Healthy