Ready in 1 Hour | Serves 1½ Cups
1 cup Organic Cashews, RAW Whole (soaked overnight)
1 beetroot (scrubbed)
1 tablespoon Brown Rice Red Miso (Genmai Aka)
1 tablespoon Organic Savoury Yeast Flakes
juice of 1 lemon
salt and pepper, to taste
Preheat the oven to 200°C. Wrap your beet in foil and place in the oven to roast for around 40 minutes. When tender, let beet cool before rubbing skin off and dicing.
Add all ingredients to a high speed blender or food processor and process until you have aa creamy consistency.
Transfer mixture to a jar and pop in the fridge for an hour or so to allow the mixture to firm up before serving.