Date posted: 17/10/2019

Creamy cashew spread with beetroot, cranberry & thyme

  • Serves 10
Votes: 1 Average: 5


Whole cashew nuts 300g
Alpro almond milk 140ml
Chopped garlic in oil 20g
Arco lemon juice 5ml
Maldon sea salt 4g
KTC coconut oil 20ml
Everyday Favourites part baked large white baguette 56cm 2
Pure olive oil glass 60ml
Everyday Favourites diced beetroot in water
Everyday Favourites cranberry sauce
Chopped thyme


  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.
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