By Donna Wormser
Ingredients:
- 1 large beet, grated
- 1/2 cup cashews, soaked overnight and drained
- 3 small garlic cloves
- 1 Tbsp lemon juice
- 1/3 – 1/2 cup walnuts
- sea salt, to taste
Instructions:
- Place cashews in a blender with enough water to almost cover them. Add lemon juice and garlic, and combine until well-blended.
- Place grated beets, walnuts and salt in a bowl; stir in cashew cream.
- Serve chilled, with black tea and intimidation.