Cashew Cheese & Beet Dip

Prep Time : 20mServings: Makes 2 1/2 cups


  • 1 cup raw cashews, soaked overnight and rinsed
  • 2 small-medium beets scrubbed
  • 1 tablespoon light miso
  • 1 tablespoon nutritional yeast
  • Sea salt and black ground black pepper, to taste
  • Juice of 1 lemon
  • 2-4 tablespoons water 
  • Handful of fresh parsley, chopped
  • 2 tablespoons drained capers

1. Preheat oven to 400 degrees F. Tightly wrap beets in foil and roast the until tender, about 40 minutes. Allow beets to cool, rub or peel skin off and dice. 2. In food processor (or high-powered blender), combine the diced beets, the rinsed and drained cashews, miso, nutritional yeast, salt, pepper, and lemon juice. Blend on high, if the contents are not blending into a whipped cream cheese-like consistency, add water, one tablespoon at a time. 3. Once you have a smooth consistency, transfer the cashew cheese spread to a container, cover and refrigerate for 1 hour before serving. Garnish the cheese dip with chopped parsley and capers.‚ÄčRecipe by Jackie DeKnock, Owner of Gourmet Safari  

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