Name: Beet Cream
Ingredients: 1 small beet, peeled and roughly chopped; 1 cup raw cashews; 2 tablespoons coconut milk or water; 2 tablespoons nutritional yeast (optional); ½ teaspoon salt

Beet Cream

Culinaria Obscura

The earthiness of raw beet combined with velvety, rich cashews creates a sumptuous cream that is a perfect accompaniment to the spicy, fresh flavors of nasturtium soup. Not to mention that the brilliant red color of the cream against the soup’s deep green creates a showstopping plate. Leftovers of this simple-to-prepare cream can be used as a spread on crackers with smoked salmon, a dip for vegetables, or a (vegan) cheese substitute in pasta dishes.

Ingredients

1 small beet, peeled and roughly chopped
1 cup raw cashews
2 tablespoons coconut milk or water
2 tablespoons nutritional yeast (optional)
½ teaspoon salt

Instructions

Soak cashews in boiling hot water for 15 minutes and drain. The cashews should be very soft.
Add all ingredients to a blender or food processor and purée. Add water if too thick to purée easily. The cream should be the consistency of yogurt.
Adjust salt to taste. Add garlic, chives, or a splash of apple cider vinegar for more savory, a dash of maple syrup or agave for sweet.
Dollop onto nasturtium soup, or, if you are feeling ambitious, put into a piping bag or Ziploc bag with the tip cut off, and pipe into a swirl.