The Future Breakfast

Beetroot and Horseradish Dip
(vegan, gluten free)

Super fresh vegan spread for dipping and sandwiches


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


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