- 1 cup raw cashews (soaked)
- 1/4 cup water filtered
- 1/4 cup nutritional yeast
- 2 tbs lemon juice, fresh
- 2 cloves garlic
- 1 tbs apple cider vinegar
- 1/4 tsp hot mustard
- Salt and pepper to taste
- 1/2 cup whole egg mayonnaise
- 1/2 cup pure cream
- 1/2 cup Parmesan cheese (fresh) finely grated
- 2 tbsp fresh herbs finely chopped (I used dill, but rosemary and basil are great too).
- 750 g Beetroot
- 2-3 tbsp extra virgin olive oil (EVOO)
- pinch sea salt
- several cracks black pepper
- 4 cloves garlic (in peel)
- 1-2 tbsp fresh mint finely chopped
- 250-300 g feta cheese
- Soak the cashews in filtered water to soften them and draw out any toxins. Discard the water, rinse nuts well and allow to drain.
- Combine all ingredients in a food processor (or blender) and blend until a smooth paste. Don’t rush the blending as you want it to have a lovely creamy consistency.
- Preheat oven to 180°C and grease baking dish with butter.
- Cut artichoke hearts into small pieces and combine with other ingredients in a bowl.
- Once well combined, spread evenly across baking dish and place in oven for 15-20 mins or until golden.
- Preheat oven to 180ºC.
- Remove the tops and bottoms of the beetroot, peel and roughly cube.
- Place beetroot in a roasting pan and cover with EVOO.
- Lightly season with salt and pepper. Bake for 50 to 60 minutes or until cooked.
- Place the beetroot and any juices in the pan into a food processor.
- Peel the garlic and add to the other ingredients, along with feta and mint.
- Blitz until smooth.
- Add extra EVOO, salt and pepper if required.
This will become firmer as it sets in the fridge. Keeps 5-7 days (refrigerated). Dill or thyme would be lovely additions to this or even serve with a sprinkle of paprika on top.
This can also be made on the stove top. This is delicious served with vegetable sticks or crusty bread. Serve hot or cold. This recipe shouldn’t need any added salt or garlic, as most pickled/fermented vegetables will already have plenty of each.