We think food that’s cute and clean is the ultimate winning combo. This refreshing cucumber recipe embodies both – as does it’s adorable creator, plant-based chef, Mikaela Reuben.
Mikaela’s recipe has been on our minds since we first tried it at this epic wellness event a few weeks back. Yes, we’ll take a stack of spiralized veggies any day, but spooning in a neon pink sauce as good as this one has us bookmarking this one – big time. With crunchy lightness like salad, and a vibrant sauce that adds creamy richness without feeling heavy, this pretty plate is sure to be a new snack-time fave…
Beet + Thyme Sauce with Cucumber Curls
Makes 6 side servings
1 cup cashews, soaked in water overnight (refrigerated)
½ cup beet (about 1 medium beet), previously roasted, peeled and chopped
1 Tbsp + 1 tsp fresh thyme, leaves only
¼ cup + ½ Tbsp olive oil
1 Tbsp + 1 tsp balsamic vinegar
2 ½ tsp tamari (gluten-free if needed)
1 Tbsp filtered water
1 Tbsp nutritional yeast
1 tsp onion powder
½ tsp sea salt
2 English cucumbers
For the sauce:
The night before: Pre-heat your oven to 350 degrees F. Gently wash any dirt off of the beets and pat to dry. Tear a piece of aluminum foil large enough to wrap around the beet, taking a very little amount of olive oil, coat the beet thoroughly and sprinkle with sea salt. Wrap the beet in the aluminum foil and place in the pre-heated oven; allow to cook for 1-3 hours, depending on the size of your beets and how many you are roasting! Once beets are cooked through (you may check this by placing a fork through the middle), take out and allow to cool. Place the beets in the fridge overnight to use for the following day.
Ensure the cashews have been soaked in water overnight, drain and rinse well.
Take the roasted beets and peel the outer skin off, chop into quarters. Measure out all ingredients accordingly and place in a high-speed food processor. Blend on high, stopping to scrape down the sides of the blender. Continue to blend until the consistency is creamy. Taste to adjust to your desired liking.
Store dip in fridge for up to 5 days.
For the cucumber:
Create cucumber curls with a curling device or use a vegetable peeler to make thin noodle like vegetable strips! Add beet dip over cucumber until desired coverage is achieved, usually 1/3 an English cucumber to a 1/4 cup of dip.
Season with salt and pepper and enjoy!
Discover more delicious plant-based recipes from Mikaela here!