Yield: 1 portion
BEETROOT AVOCADO TIMBALE
Are you looking for a last-minute first course for dinner at home? This recipe is the answer. First, it is insanely GOOD. Second, you can swap the cashew cream for any vegan cream you have ready in the fridge or some olive oil.
Ingredients
CASHEW CREAM
- 1 cup cashews
- 1 large lemon juiced
- 1 garlic clove
- ¼ cup water (or more)
- Himalayan salt or gomasio and fresh ground pepper to taste
TIMBALE
- 1 avocado
- 2 small beetroot, cooked
- ½ lemon squeezed
- 4 tbsp cashew cream
- Himalayan salt and pepper to taste
- Few coriander leaves
Instructions
CASHEW CREAM
- Boil the cashews for 10 minutes.
- Rinse and drain the cashews. Put them into your blender or food processor.
- Add lemon juice, garlic, water, salt, and pepper. Blend, stop eventually, scrap the side, and blend again.
- Keep it on the side.
TIMBALE
- Cut the avocado into chunks and sprinkle it with lemon juice to keep them from turning brown.
- Cut the beetroot into pieces (if you don’t use pre-cooked, you have to steam your beetroot for around 30-45 min).
- Place a ring mold on your plate and right before serving, fill it with beetroot pieces first. On top spread 4 tbsp of cashew cream and for the last layer top it with avocado pieces.
- Remove the ring mold gently and spice it up with some salt and some fresh ground pepper. Top it with some fresh chopped coriander leaves.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!