Creamy Beet and Cashew Sauce
Ingredients
- 200 g beetroot (cooked - we use roasted for best flavour)
- 150 g raw cashews (soaked)
- 250 ml soy milk
- 15 g nutritional yeast
Instructions
- Soak the cashews in hot water for at least 10 minutes (or longer if you have time), then drain.
- Add all ingredients to a blender.
- Blend until completely smooth and creamy.
- Use as a dip, spread, or thin out with water or veggie stock to create a sauce for pasta or rice.