Creamy cashew spread with beetroot, cranberry & thyme

Method Print recipe

1. Defrost and slice baguettes. Soak the cashew nuts in the milk for 2 hours then place into a food processor and blend with the garlic, lemon juice , sea salt and coconut oil until smooth then place into the fridge until required.
2. Slice the baguette into even slices and drizzle with olive oil and then bake until golden brown.
3. Mix the drained beetroot with the cranberry sauce and chill.
4. To assemble spread the cashew mix onto the bread crouton , top with the beetroot mix and finish with a sprinkle of thyme - serve as a canape, buffet or starter.