Beetroot Cashew Spread - Vegan

The Beetroot Cashew Spread is a vibrant, nutrient-packed delight that combines the earthiness of roasted beetroot with the creaminess of cashews. Each spoonful offers a perfect balance of savory and sweet flavors, enhanced by the subtle tang of lemon juice and the gentle heat of freshly ground black pepper. Its rich, crimson color makes it a stunning addition to any table.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Dips

Cuisine International

Portions servings

Calories 190 kcal

Ingrédients

2 medium beetroot, peeled and cubed

1 cup cashews, soaked overnight

2 tablespoons olive oil

2 cloves garlic

1/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons lemon juice

1 tablespoon maple syrup

1/4 cup water

Instructions

Preheat your oven to 375°F (190°C).
Place the beetroot cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes until tender.
Drain the soaked cashews and rinse them.
In a food processor, combine the roasted beetroot, cashews, remaining olive oil, garlic, salt, black pepper, lemon juice, and maple syrup.
Blend until smooth, adding water gradually until the desired consistency is achieved.
Adjust seasoning to taste and transfer the spread to a serving bowl.

Nutrition (per 100g)

Keyword appetizer, beetroot, cashew, dairy-free, dip, easy recipe, gluten-free, healthy, homemade, meal prep, mouth-watering, nutrient dense, party food, plant-based, snack, spread, vegan, versatile, vibrant, wholesome

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Beetroot Cashew Spread – Vegan