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Jun 15, 2016 BY Joy McCarthy

Beet Cashew Dip Recipe

—  found in  Food  —

As you may have noticed, I've been on a beet kick lately. Walker and I enjoyed the Beet Strawberry Muffins as a mid-afternoon powersnack last week. And this week we've been enjoying this incredibly delicious dip beet cashew dip. Vienna LOVES it too as you will see in my video. 

The reason I decided to create this recipe (aside from my love affair with beets) is because the beet dip in my book Joyous Health has been such a hit. But the problem is that not everyone can enjoy it because it has dairy in it, goat cheese actually. This recipe is dairy-free. I simply replaced the goat cheese for cashews.

So my love affair with beets continues... 

Since I love this recipe so much, we decided that we should make a recipe video for you. I've been slacking on the videos lately but it's not as easy to find time to film these days as it was before Vienna. The plan was to film this video while Vienna was sleeping. However, that didn't work out because she took a shorter nap than usual. So this is why there is a warning at the beginning of my video that you may hear baby screams, haha! It's just the reality now, Vienna is always with us so she should might become a regular in my videos. :) 

Back to this dang tasty dip.... This dip tastes lovely all on it's own or with some sliced cucumber or crackers.  Here's the recipe video and the recipe ingredients and instructions are below. Remember, I warned you! This video contains baby content. lol.

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  • 3 beets, unpeeled, cut into chunks
  • 2 cups cashews, soaked in water for 3 hours or overnight
  • 1 garlic clove
  • 1/4 cup extra-virgin olive oil (evoo)
  • Juice of 1 Lemon
  • 1/2 tsp sea salt
  • Black pepper to taste
  1. Preheat oven to 350F degrees. Place beets in a covered baking dish with 1/4 inch of water. Bake for 45-50 minutes or until beets are fork tender. Let cool slightly once cooked.
  2. In a food processor, combine beets, cashews, garlic, evoo, lemon juice, sea salt and pepper. Blend until smooth or desired consistency.
  3. Store in an airtight container for up to a week.


Makes 3 cups of beet cashew dip.

I hope you enjoyed my recipe video!

Please comment and subscribe to my YouTube channel if you like my videos. Let me know what you think of this video and be sure to hashtag #joyoushealth to share it with me if you make it on instagram. Have a joyous week! Joy

Jun 15, 2016 BY Joy McCarthy
Anita   •   June 16, 2016

Fun video! Loved all the interaction with Vienna! Felt like I was in your kitchen. Haha. :) Recipe looks amazing! Can't wait to try it. :)

Heather Allen   •   June 16, 2016

Brenda   •   June 16, 2016

Thank you! The recipe looked so tempting in your book but with my lactose intolerance I didn't dare try!

Heather Allen   •   June 16, 2016

Karen Anderson   •   June 17, 2016

Don't forget to add lemon juice!

Heather Allen   •   June 17, 2016

Dawn   •   June 23, 2016

Great dip. Love beets and always looking for something new to try with beets. Vienna is very entertaining as well.

Heather Allen   •   June 23, 2016

Marta   •   June 23, 2016

Tried this recipe yesterday but used half cashews and half almonds and it was incredible! I am not a huge fan of beets but this dip is amazing! Highly recommend! Thanks for the great vegan recipe Joy!

Heather Allen   •   June 23, 2016

Aunt Linda   •   June 23, 2016

LOOOOVED your Beet Dip recipe! Having Vienna as your audience and foodie judge was superb! Am going to a wedding shower and had to bring a recipe for hot d'oeuvres/dips so this recipe is perfect! Yay! Love always.

Aunt Linda   •   June 23, 2016

Clare   •   July 19, 2016

Hi, Can't wait to try this, just wondering, are you able to freeze this dip? Just not sure i'd east the whole lot in 1 week. Thanks, Clare

Heather Allen   •   July 19, 2016

Helen Tay   •   February 13, 2017

Just stumbled upon this light and cheerful video, and how uber lovable was Baby Vienna at nine months?! Can't wait to get some beets and cashews and try this dip!

Rachel   •   February 14, 2017

dona   •   June 5, 2017

Do you know about calories for this recipe?

Rachel Molenda   •   June 6, 2017

Elena   •   July 25, 2017

This a very tasty, healthy and filling dip! It's fatty so it's easy to overeat it. Cashew also make the dip pricy. I will try to find a healthy filler for this dip (chickpeas, maybe...) so it was cheaper and less calotype dense so I could eat a LOT of it:)

Rachel Molenda   •   July 26, 2017

Whitney   •   December 3, 2017

Hi there! Did the beets stain your blender/food processor? Thanks!

Rachel Molenda   •   December 4, 2017

Kelly   •   January 19, 2018

Hi Joy: wondering if you measured the amount of beets? I have 4 medium juicing beets, one big mamma beet and am not sure how many to use. I’ll try to go by consistency as I start blitzing it unless I hear back. It sounds delish. I’m hosting a baby shower and making this, among other recipes, and another recipe for a vegan cheese ball. I thought pink hummus would be great for a baby girl shower.

Joy McCarthy   •   January 19, 2018
Kelly   •   January 19, 2018
Rachel Molenda   •   January 22, 2018

Kelly   •   January 23, 2018

I made it on Saturday for my daughter’s baby shower on Sunday and it was a hit! Everyone stood around it eating it with crackers and veggies. Thank you. Looked so good for a baby girl shower being pink and all....Making sexy maca balls today for a talk she is giving to her patients tonight!

Rachel Molenda   •   January 23, 2018

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