2tablespoonsdates, pitted (soaked in water for 10 minutes)
3tablespoonsapple cider vinegar
2tablespoonswater
1tablespoonblackstrap molasses
½teaspoonvegan Worcestershire sauce
½teaspoonsalt
¼teaspoononion powder
¼teaspoonblack pepper(about 10 turns)
⅛teaspoonmustard powder
⅛teaspoonground coriander
1pinchground nutmeg
1pinchground ginger
Instructions
Preheat your oven to 400°F (205°C).
Place a large sheet of aluminum foil on a baking sheet then place a sheet of parchment paper on top of the foil. Place the cubed beets, onion, and garlic clove on one half of the foil/parchment. Fold the parchment paper then the foil over the vegetables and seal the edge. Next, fold up the two sides to seal the packet.
Slide the foil packet to the center of the baking sheet and place in the oven for 25 minutes.
Remove from the oven and allow to cool enough to handle.
Drain the dates (discard the soaking water) and place them into your blender. Add the cooked beet mixture and all of the remaining ingredients. Blend until creamy and smooth. Refrigerate overnight for best flavor.
Serve with your favorite french fries!
Notes
Click here for Molly's Oil-Free French Fries recipe!