The Future Breakfast

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.











Beetroot and Horseradish Dip



Text by Katie James
Photo by Sabrina Hubert  




©The Future Breakfast, Katie James & Florian Traenkner – Berlin, Germany
Website – Studio Sabrina Hubert