Tangy Beet-Cashew Dressing with Chile
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/4 cup filtered water
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. fine sea salt, plus more to taste
- 1 (1/4-inch) slice of a large garlic clove
- 1 small-medium cooked and cooled red beet
- 3 tbsp. raw cashew butter, coconut butter, or tahini
- 2 tbsp. plus 1 tsp. raw apple cider vinegar
- 1 recipe beet dressing, using raw cashew butter
- 1 small red chile, seeded and chopped
- Carbohydrate 2 g(1%)
- Cholesterol 56 mg(19%)
- Fat 26 g(39%)
- Fiber 0 g(2%)
- Protein 1 g(1%)
- Saturated Fat 14 g(70%)
- Sodium 154 mg(6%)
- Calories 236
PreparationBase dressing: Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed. Tangy beet-cashew dressing with chile: Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients. Excerpted from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar © 2019 by Amy Chaplin. Photography © 2019 by Anson Smart. Reproduced by permission of Artisan Books. All rights reserved. Buy the full book from Amazon.
PreparationBase dressing: Put the beet, water, nut or coconut butter or tahini, vinegar, olive oil, garlic, and salt in an upright blender and blend until completely smooth. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed. Tangy beet-cashew dressing with chile: Make the dressing following the instructions for the base recipe, adding the chile to the blender along with the other ingredients. Excerpted from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar © 2019 by Amy Chaplin. Photography © 2019 by Anson Smart. Reproduced by permission of Artisan Books. All rights reserved. Buy the full book from Amazon.
