This smooth pink-purple cream is sweet and earthy. Try serving it as a sauce with grilled mushrooms, tofu, tempeh, or steak. Beet cream is also delicious on smoked salmon and cucumber sandwiches, or even as a dip with potato chips. For ease, purchase precooked beets.
MAKES: about 3 1/2 cups
INGREDIENTS:
- 1 pound plain silken tofu (about 2 cups)
- About 7 small, peeled roasted beets (about 13 ounces, or 2 cups)
- 2 tablespoons plain unsweetened soy milk
- 1 tablespoon fresh, strained lemon juice
- 2 teaspoons agave nectar
- 1/2 teaspoon coarse kosher salt
- 8 grinds black pepper
INSTRUCTIONS:
- Add all of the ingredients to a food processor, and puree until smooth, about 1 1/2 minutes.
