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An Easy Beet and Cashew Dip that is perfect for serving up to a crowd.
I like this this recipe is both vegan and friendly to the Mediterranean diet!
Easy Beet and Cashew Dip
A perfect healthy appetizer dip to serve for parties, tailgates, or when you are just feeling the need for beets.
This dip can be served with most anything from chips to cut up vegetables such as cucumbers.
This dip recipe reminds me of my Easy Vegan Cashew Queso recipe.
That dip recipe is really the perfect vegan alternative to the popular cheesy queso that folks like so much.
This recipe is more about the beets and the cashews working together to make a great tasting (and colorful!) dip.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This dip recipe is a perfect answer to the question of what goes good with roasted beets.
Because the taste of beets can resemble the taste of dirt, I suggest roasting them before adding them to this dip.
Roasting the beets is a rather easy task.
The truth is that beets are actually pretty good for you.
Certainly, beets have nutrients such as potassium and magnesium in them.
However, beets are also well known for their anti-inflammatory properties as well.
Here is how to roast your beets.
Start by removing the tops and the bottoms (roots) of the beets. Either wash the beets or use a vegetable peeler to peel off the skin before chopping the beets into slices or chunks.
Preheat you oven to 400 and prep a rimmed baking sheet for non stick (foil works well).
I like tossing the beets in olive oil and perhaps some seasonings.
Arrange the beets on the baking sheet and roast for about 40 minutes or until tender, flipping once or twice.
Tips for making this roasted beet dip.
I just mentioned that you can easily roast beets for use in this recipe. However, you can find beets already cooked or roasted as well.
Here are some more great tips for you.
- While this recipe calls for cashews, feel free to add or sub in another nut. Raw nuts that have been soaked work best in a dip such as this one.
- Fresh beets are okay to use in this recipe. You will need to soften them first by either roasting them (as described above) or boiling them.
- This recipe works well when made in a food processor. You could also try making this dip in a strong blender such as a Vitamix.
Here is how to prepare cashews for this dip.
The cashews in this recipe are used for both structure and flavor.
I suggest using raw cashews that are unsalted.
Cashews need to be soft for best results in making them into a dip.
To soften the cashews simply place them into a bowl and cover them with water. Soak the cashews for about ten to 15 minutes and then drain the water (note that you can soak them overnight however, I would place them in the refrigerator).
This dip can be served right away or stored for later use.
To store this dip for later use simply use an air tight container to store it in the refrigerator. The dip should keep for five to seven days.
By the way, while you are here you may also be interested in these ideas.
- How to Make an Easy White Bean Dip.
- Roasted Beetroot and Feta Salad
- The Best Ever Texas Caviar.
- How to Make Fire Roasted Tomatoes.
- Mediterranean Style Green Bean Salad.
- How to Follow the Mediterranean Diet.
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Easy Beet and Cashew Dip
Easy Beet and Cashew Dip
As mentioned, you can easily roast beets for use in this recipe (see directions above). However, you can find beets already cooked or roasted as well.
Also mentioned above is that you will need to soften the cashews by soaking them.
To soften the cashews simply place them into a bowl and cover them with water. Soak the cashews for about ten to 15 minutes and then drain the water (note that you can soak them overnight however, I would place them in the refrigerator).
The Ingredients Needed to make Beet and Cashew Dip.
- Cashews– 1 cup. Use raw and unsalted cashews that have been softened in water as described.
- Roasted Beets– 1 cup chopped or sliced.
- Garlic– 1 clove minced.
- Olive Oil– 2 tablespoons.
- Seasonings as desired. Salt, and/or Pepper or even Mediterranean Diet Seasoning Blend.
How to Make Easy Roasted Beet and Cashew Dip.
- Prepare your cashews as described above by soaking them in water.
- Also, roast your beets if not already roasted. Note that adding a up to a tablespoon of the beetroot juice can help thin out this dip.
- In a food processor, combine together the drained cashews, roasted beets with any additional beetroot juice , and the garlic. Pulse until blended.
- Add the olive oil and any desired seasonings. Process the dip until smooth.
- Serve or store in an air tight container in the refrigerator for five to seven days.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Yummy and easy vegan Mediterranean diet appetizer recipe for Easy Beet and Cashew Dip. This recipe is vegan and paleo diet friendly.
Easy Beet and Cashew Dip
Yummy and easy vegan Mediterranean diet appetizer recipe for Easy Beet and Cashew Dip. This recipe is vegan and paleo diet friendly.
Ingredients
- Cashews– 1 cup. Use raw and unsalted cashews that have been softened in water as described.
- Roasted Beets– 1 cup chopped or sliced.
- Garlic– 1 clove minced.
- Olive Oil– 2 tablespoons.
- Seasonings as desired. Salt, and/or Pepper or even Mediterranean Diet Seasoning Blend.
Instructions
- Prepare your cashews as described above by soaking them in water.
- Also, roast your beets if not already roasted. Note that adding a up to a tablespoon of the beetroot juice can help thin out this dip.
- In a food processor, combine together the drained cashews, roasted beets with any additional beetroot juice , and the garlic. Pulse until blended.
- Add the olive oil and any desired seasonings. Process the dip until smooth.
- Serve or store in an air tight container in the refrigerator for five to seven days.
Notes
As mentioned, you can easily roast beets for use in this recipe (see directions above). However, you can find beets already cooked or roasted as well.
Also mentioned above is that you will need to soften the cashews by soaking them.
To soften the cashews simply place them into a bowl and cover them with water. Soak the cashews for about ten to 15 minutes and then drain the water (note that you can soak them overnight however, I would place them in the refrigerator).
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 175mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 4g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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