My ultimate spring colors are green and pink. But mostly pink. Last week, I created a truly fun, great looking and above all yummi pink spread that you can basically use for everything. I also prepared little starter snack and my guest loved the vibrant colors and the bursting flavor! You can decorate your bread slices with avocado, fruits, herbs, edible flowers or simply use the beetroot cashew spread plain.
My favorite is definitely the mix with strawberries! Sweet, savory and earthy all together.
Treat yourself with these little gifts straight from food heaven <3
Easy beetroot-cashew spread
- ½ cup raw cashews
- 2 tbsp coconut cream
- 1 small beetroot
- ¼ cup lemon juice
- 1 minced clove garlic
- salt and pepper, to taste
- Soak the cashew in water overnight or at least 1 hour in hot water
- Cook or steam the beetroot until soft
- Blend drained cashews, beetroot, lemon juice, garlic, salt and pepper
- Blend until smooth, stop and scrape down the sides and repeat until the mixture is smooth.
Yum, looks amazing. Never thought about putting berries on a piece of bread but am definitely going to give it a go soon.
Aaaaah de schaun ja hamma guad aus ! So sche.
What kind of coconut cream? Is it the hard one or the one you get in coconut can?
It is in the coconut can. When you put it in the fridge overnight and the coconut meat part is over 60% (you can read this on the can) then the upper part becomes hard and that is what you want ????
The color is so beautiful! Green is my favorite color, so I’ll have to figure out how to make a mint and spinach hummus spread 😉 yay for avocado toast!