Vegan Borscht with Cashew and Horseradish Cream

Vegan Borscht with Cashew and Horseradish Cream

Borscht gets a vegan makeover in my version of this traditional Eastern European beetroot soup (it’s usually made with beef stock/bones). A dairy-free cashew cream spiked with horseradish adds the perfect bright note. 

Serves 6

Photography by Kelly Gibney
From issue #66
June 13, 2016
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$15

Subscribe