1. For the beetroot cream, soak cashews in hot water (it's best to heat up your kettle and use boiling water). Let cashews soak for about 10-15 minutes. Then add them together with beetroot chunks and half the water to a food processor.
2. Blend until you get a smooth cream. (3 minutes) Add more water if too thick and add all other ingredients. Blend again until well combined. Tastes delicious on a wholewheat bread, but also very yummy as a dip for potato slices. Lasts for about a week (in the fridge of course).