Created by Tisme on September 6, 2019
Step 1: Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
Step 2: Place cashews in a food processor and process until roughly chopped.
Step 3: Add the beetroot and parmesan cheese and process again until finely chopped.
Step 4: Transfer the mix to a large bowl then stir in the garlic, lemon juice and reserved beetroot juice.
Step 5: Season to desired taste ~ Remember the cashew's you used were salted, so maybe no salt is needed for your taste!
Step 6: Cover and refrigerate until ready to serve.
Step 7: Serve with water crackers, pita bread or lavash.