Raw Vegan Beetroot Dip

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Contributed by: Honest to Goodness Community

Serves: 2-4

Time: Soaking: 7 hours. Prep: 5 minutes

This raw, vegan beetroot dip is a pretty addition to a meze plate, and delicious dolloped over salads and wraps. Recipe from the book 'The Naked Vegan' by Maz Valcorza.

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PRODUCT INFORMATION

Ingredients

1 cup peeled and chopped raw beetroot
½ cup organic cashew nuts, activated*
¼ red onion, finely chopped
1 tomato, chopped
1 garlic clove, peeled
3 tbsp organic sunflower seeds, activated*
½ cup fresh lemon juice
1 tbsp organic apple cider vinegar
1 tsp mustard
1 tsp organic ground cumin
2 heaped tsp carob powder
¼ tsp freshly ground organic black pepper
½ tsp Himalayan pink salt

method

  1. Blend all the ingredients in a high-speed blender until smooth.
  2. Serve and enjoy!

Storage: Pour into a clean, airtight glass jar and seal the lid. The dip will keep in the fridge for 3 days.

Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Low Sodium
Low Sodium
Nut Free
Nut Free

Recipe Questions

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