Aside from bringing joy to your plate with this pretty dip, beetroots are an excellent source of folate, manganese, iron and vitamin C. This recipe came about while I was making the Spinach & Leek Dip. I had my head in the fridge, looking for something to inspire me and my eyes fell upon beetroot.... I simply LOVE colour on my plate and this dip doesn't disappoint. No filters were needed for the photo!! :) Put beetroot on your shopping list and brighten up your table! I used half the Basic Cashew Cream Cheese recipe for this.
This makes about 3/4 cup basic cream cheese.
100g (3/4 cup) raw cashews (soaked 4-12 hours)
1 tablespoon lemon juice
1/4 teaspoon salt
1/6 cup water
When the cream cheese is ready, add the following ingredients and blend well until smooth.
Copyright 2020 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com