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Beetroot Cashew Cream Dip

Rowena Humphreys


I had something akin to this at my wonderful friend's house...I came home and immediately had to recreate it...

Beetroot Cashew Cream

Yield: 2 cups
Time: 20 minutes | 5 minutes active

  • 350g raw beetroot
  • 100g (3/4 c) raw cashews, soaked in hot water for 15 minutes or so then drained
  • 1 clove garlic, peeled and crushed
  • 2 tsp pomegranate molasses/maple syrup 
  • 1 tsp cumin seeds, dry toasted and ground in pestle and mortar
  • ½ tsp ground cinnamon
  • Salt, to tase
  • Water or olive oil as needed to blend
  • Lemon juice, to taste see note below

Throw everything in a high powered blender, scrape down sides as you go, add water/olive oil as you go to get the desired consistency. This is truly delicious and as you can see oh so easy!

Note: I love lemon juice and think it means you need less salt so I generally end up using about half of a lemon in this recipe.

Row x