Beetroot and Horseradish Dip
(vegan, gluten free)
Super fresh vegan spread for dipping and sandwiches
Ingredients:
200g Cashews, soaked overnight in water
2 medium Beetroots
1 Bunch Parsley
3 Lemons, rind and juice of
2 Tablespoons vegan Horseradish Cream
Pinch of Pepper
Pinch of Salt
Method:
1. Soak the cashew nuts overnight in water.
2. Roast the beetroots wrapped in aluminium foil for about one hour, or until soft.
3. Puree all ingredients together in a kitchen machine.
(vegan, gluten free)
Super fresh vegan spread for dipping and sandwiches
Ingredients:
200g Cashews, soaked overnight in water
2 medium Beetroots
1 Bunch Parsley
3 Lemons, rind and juice of
2 Tablespoons vegan Horseradish Cream
Pinch of Pepper
Pinch of Salt
Method:
1. Soak the cashew nuts overnight in water.
2. Roast the beetroots wrapped in aluminium foil for about one hour, or until soft.
3. Puree all ingredients together in a kitchen machine.
Beetroot and Horseradish Dip
Text by Katie James
Photo by Sabrina Hubert