Beetroot Cashew and Horseradish Dip
Prep time: 
Total time: 
Serves: 1¼ cups
  • ½ cup cashews
  • ¼ cup boiling water
  • 1 x 400 gram tin baby beetroot, drained
  • 1 teaspoon horseradish
  1. Place cashews in a small bowl, pour boiling water over and set aside until water has cooled, approx 20 mins
  2. Place cashews, water, drained beetroot and horseradish in the bowl of a food processor or thermomix
  3. Puree until smooth
  4. Serve with crackers or dollop on fresh crusty sourdough
  5. Store any leftovers in an airtight container in the fridge
Recipe by Healthy Home Cafe at