There was another snow storm today so the boys and I stayed snuggled up inside and did a spot of cooking. Rory enjoyed whisking the eggs to make French toast for breakfast and I whipped up some beetroot cashew cream to top our fresh butternut squash ravioli with a sprinkling of goats cheese for supper.
- 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
- a handful of roasted beetroot
- 3/4 cup filtered water
- 1 small clove of garlic
- 1/4 cup minced red onion
- 3/4 tablespoon lemon juice
- 1 teaspoon salt to taste
- Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.