In celebration of World Vegan Day this Wednesday, November 1st, we’re happy to share this new vegan recipe from our beloved food coach Diana Tencic.
Over 16 years experience in health and fitness at Body Be Well have taught Diana the essential role of food in the health and fitness balance. Check here her recipe for “Beetroot vegan cream cheese”.
This delicious creation involves two steps.
First you need to soak two cups of plain cashews in a bowl of water for 24 hours.
You will then need to roast a small beetroot. To do this, you need to clean a small, fresh beetroot, coat it in oil, wrap in foil and bake for about 40 minutes in an oven set at about 170.c NOTE: Allow the beetroot to cool. This allows the beetroot to retain all the juice.
Peeling the skin off with gloves is advisable, as it will stain your hands!
Then it’s a simple blending of a few more ingredients and you have a cream cheese that will impress the biggest dairy eater!
- one roasted beetroot small
- one apple cored and roughly chopped
- teaspoon of fresh ginger
- 1/2 a teaspoon of cumin
- salt and pepper to taste
- 2 cups of soaked cashews water drained
- Peel the roast beetroot and place in a blender.
- Then combine all the remaining ingredients into the same blender, till smooth
- Store in a glass jar and keep in the fridge.
- Keeps for 10 days.
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