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Raw Vegan Beetroot Dip

Raw Vegan Beetroot Dip 1
Time
Soaking: 7 hours. Prep: 5 minutes
Contributed by
Honest to Goodness Community
Serves
2-4

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.



  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.

SHORT DESCRIPTION

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.

DESCRIPTION

  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.

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

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  • Organic Apple Cider Vinegar 500ml 1 Organic Apple Cider Vinegar 500ml 2
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  • Organic Cashews 500g 1 Organic Cashews 500g 2
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    Himalayan Rock Salt - Fine 600g

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