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Vegan beetroot spread

updated

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Ingredients for 1 servings:

  • 200 g cashew nuts
  • some salt
  • 300 ml water
  • 200 g beetroot
  • some chives
  • some lime juice
  • 10 g ground almonds

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 8 hours 55 minutes

The recipe makes about 450 g of spread

Soak the cashews in salted water overnight. Drain all but 40 ml of the water. Blend the cashews in the water until creamy. Season with salt. Cook the beets until soft and blend them into the mixture. Add some chives, the almonds, and lime juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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