Autumn Recipes/ Sides & Snacks/ Winter Recipes

Beet Infused Miso Cashew Dip


First of all, I need to say THANK YOU TO EVERYONE who is following my page or have just started following my new Instagram account Nina’s Vegan Recipes.  Thanks to the AMAZING Thrive Magazine and VeganZone, I received a whooping 1K+ new followers on Instagram in a matter of only 2 days!!!!!!!!

Praise GOD for being featured on such inspiring and popular Instagram pages!!! <3


Now a little about this recipe…
I love Pinterest.  If you have not seen already, I have an amazing compilation of food recipes on one of my Pinterest boards.  I refer to it a LOT for dinner ideas.  This was one of the recipes that I came across months ago, but never got the opportunity to try yet.  The day has finally come, where I just so happened to be craving a beautiful colored and interestingly flavored beet dip!

This came out Great (thanks to my husband who went out of his way to pick up more beets for me).  And it tasted different than I expected.  It is a strange combination of ingredients I must admit.  I thought it would be a really earthy flavor because of the beets, but it actually has a subtle beet taste with a stronger salty flavor from the miso, and a very creamy and smooth texture thanks to the cashews.  Cashews always make an amazing ‘cheesy’ dip.  But adding beets just makes it all the more beautiful, and so much more nutritious.  This is perfect for women with heavy periods or anyone with anemia, because beet juice provides a lot of iron, and when drinking it in a freshly juiced form, should be easily absorbed into the blood stream.


This dip also happens to be a great color for the special holiday coming up…Valentines Day!!!

I am surprising my hubby with a weekend getaway the weekend before Valentines day…(SHH I can’t tell where because he might find out!).  I am SO excited!!! I already booked an Airbnb (love that site!) and have some ideas as to where we will go to eat and what we will spend our time doing when we get there.  What are you guys up to this Valentines day?  Are you celebrating it with anyone special this year?  I hope you enjoy the day regardless with the joy of friends and loved ones.

I do want to try making some valentines day candies or treats for the occasion, I never got the chance to use beets to color a homemade lollipop or something cool like that…;P

I hope you guys enjoy!  Happy Sabbath:)


Thank you so much to The First Mess for this amazingly creative recipe.

Beet Infused Miso Cashew Dip

Print Recipe
Serves: 4-6 Cooking Time: 1 Hour


  • 1.5 Cups - Soaked Cashews (soaked overnight and rinsed)
  • 1 - Small Beet
  • Juice of - 2 Small Beets
  • 1.5 Tbsp - White Miso Paste
  • 1 Tbsp - Nutritional Yeast
  • 1 Tbsp - Filtered Water
  • Juice of - 1 Lemon
  • Dash of Sea Salt and Black Pepper
  • -
  • Sprinkle of Dill Weed or Fresh Dill
  • 1 Tbsp - Capers



Soak your cashews overnight in a bowl of filtered water (enough to cover the nuts 1/2inch) and a dash of sea salt. Then drain and rinse.


Preheat your toaster oven to 400F.


Wash all of your beets and pat dry. Take the largest one and wrap in foil (set the other 2 beets aside). Place the one beet in the toaster oven for 40 minutes, or until easy to poke through with a knife. Then take out, open the foil up (to cool faster) and slice off the flesh.


Juice the other two beets with a juicer to extract the vibrant red raw color from them. If you do not have a juicer, try cutting the beets into small pieces and adding as little amount of water as possible (just enough to be able to blend). Blend and put everything into a cheese cloth over a bowl to squeeze out all of the juice you can.


Combine all of your dip ingredients into a blender or food processor and blend until creamy smooth. Cool in a refrigerator for an hour or until chilled.


Top with dill weed and drained capers. Enjoy with gluten free crackers!


You Might Also Like

No Comments

Leave a Reply