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–+ servings
3 creamy and delicious cashew dips! Perfect for dipping veggies, spreading on sandwiches, or drizzling over bowls, these dairy-free dips are packed with flavor and easy to make.

Beet and Balsalmic Creamy Cashew Dip

A vibrant, slightly sweet and tangy dip that's dairy free and vegan!
4.50 from 4 votes
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Prep Time: 5 minutes
Soaking Time: 30 minutes
Total Time: 35 minutes
Servings: 10 servings

Equipment Needed

  • 1 Hand held blender OR food processor or high speed blender
Author: Trish

INGREDIENTS
 

  • 1 cup Cashews, soaked and drained raw or roasted
  • 1 medium roasted beet, skin removed or use 1-2 tsp beet root powder
  • 3-4 cloves roasted garlic, skin removed
  • 2 Tbsp Fresh Water adjust to desired thickness
  • 1 Tbsp Sourdough Starter *optional
  • 1 tsp Extra Virgin Olive Oil or grapeseed oil
  • 1-2 tsp Balsalmic Vinegar of Modena I use 1.5 tsp
  • ¼ tsp Sea Salts use a mix of Himalayan, Maldon and truffle salt
  • ¼ tsp Citric acid, food grade
  • 1 Tbsp Sunflower seeds, soaked and drained *optional

INSTRUCTIONS

  • Soak cashews in hot water for a minimum of 30 mins to overnight. Then strain.
  • Add all ingredients to a bowl and blend until reaches creamy consistency.
  • Enjoy with your favourite vegetables, crackers or chips. Add a little more water to create the perfect cashew cream to drizzle over a bowl!

Notes

Storage:
Place in an air-tight container in the refrigerator for up to a week.

Nutrition

Nutrition Facts
Beet and Balsalmic Creamy Cashew Dip
Serving Size
 
10 g
Amount per Serving
Calories
298
% Daily Value*
Fat
 
19.6
g
30
%
Saturated Fat
 
2.7
g
17
%
Sodium
 
66
mg
3
%
Potassium
 
329
mg
9
%
Carbohydrates
 
26.9
g
9
%
Fiber
 
2.4
g
10
%
Sugar
 
4.6
g
5
%
Protein
 
7.3
g
15
%
Calcium
 
95
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!