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