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Beetroot and cashew puree recipe

Recipes for people with Parkinson’s: Beetroot and cashew puree 

  • Dysphagia or difficulty swallowing is a common problem that can happen at any stage of Parkinson’s. Depending on your level of dysphagia a Speech Pathologist may suggest your foods be chopped, minced or pureed and liquids thickened.
  • In this recipe the beetroot and cashew have been pureed.
  • Pureed food has a smooth texture with no lumps, does not require chewing and is usually eaten with a spoon. Pureed food should not be sticky, and no thin liquid should separate from the food. It is safest to test pureed food using the IDDSI Fork Drip Test and IDDSI Spoon Tilt Test.


  • 250 grams fresh Beetroot
  • 60 grams unsalted Cashews
  • Extra virgin Olive Oil
  • Salt
  • Pepper


  • Steamer
  • Stick blender with chopper attachment or a food processor
  • Sieve
  • Spoon


  • Place whole beetroots into the bottom level of a bench top or cooktop steamer. Place cashews in the steaming basket above and cook until beetroot is tender.
  • Remove beetroot skins and place into the stick blender chopper/food processor along with the steamed cashews, salt and pepper & a drizzle of olive oil then blitz until smooth. Note– when blitzing, stop regularly to scrape down the sides of the processor or chopping attachment, drizzle more olive oil if mixture appears too dry.
  • Pass mixture through a sieve to ensure all hard, grainy particles are removed.
  • Using a touch of lemon infused olive oil works very well in this recipe if you have it available.


I hope you enjoy making and eating this beetroot and cashew puree recipe! This recipe is courtesy of Amanda Orchard

Click here to check out another great puree recipe – Roast pumpkin puree! Yum.