• ½ cup raw unsalted cashews, soaked for 15 minutes in boiling water, cooled, and drained.
  • 3 medium raw beets approximately 1½ cups roasted, peeled, and roughly chopped beets
  • ⅓ cup fresh lemon juice
  • ¼ cup avocado oil and additional for drizzling
  • 2 tablespoons tahini
  • 1 medium garlic clove
  • 1½ teaspoons sea salt
  • Black pepper to taste


  • Place soaked cashews, roasted beets, lemon juice, avocado or olive oil, tahini, minced garlic, sea salt and black pepper in a food processor and blend until smooth.
  • Garnish with a drizzle of avocado or olive oil. Serve with veggies.

Serves 6-8

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