enough for a 350 g jar
INGREDIENTS
100 g soaked cashews
1-2 large cooked & chopped beetroot
50-100 ml water
1 tsp olive oil
1 minced garlic clove
salt & pepper
1 tbsp lemon juice
TOPPING
2 tbsp chopped pumkin seeds
GOOD TO HAVE: food processor or blender
HOW TO
1. For the beetroot cream, soak cashews in hot water (it's best to heat up your kettle and use boiling water). Let cashews soak for about 10-15 minutes. Then add them together with beetroot chunks and half the water to a food processor.
2. Blend until you get a smooth cream. (3 minutes) Add more water if too thick and add all other ingredients. Blend again until well combined. Tastes delicious on a wholewheat bread, but also very yummy as a dip for potato slices. Lasts for about a week (in the fridge of course).