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BEET CASHEW + SUNFLOWER DIP

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BEET CASHEW + SUNFLOWER DIP

Bring this colourful gluten + dairy free dip to your next holiday potluck.

Ingredients
  • 1.5 -2 pounds pickled beets (less for thicker version)
  • 1 cup unsalted cashews -soaked in water overnight, drained
  • 1/4 cup sunflower seeds -soaked in water overnight, drained
  • Note: I soak the cashews and sunflower seeds together in one bowl.  Cover loosely with clean dishtowel
  • 1 tbsp. pickled beet juice
  • 1 tsp. himalayan sea salt
  • 2 tbsp. olive oil
Instructions
1.Place pickled beets in a food processor or high speed blender, blend on high for 1 minute or so until smooth.
2. Add cashews, sunflower seeds, pickled beet juice and salt. Blend until combined, scrape sides down.
3. Drizzle in 2 tbsp olive oil blend for another quick minute.
4. Serve chilled, with a side of nut and seed crackers, root chips and colourful veggies.