1 cup of raw cashews
2 cups of beets
1/4 cup of raw sunflower seeds
1/4 cup of olive or grapeseed oil
1 tbsp of your favourite vinegar 
2 tbsp of beet juice
salt and pepper to taste


First, the cashews and sunflower seeds need to be soaked for 3-4 hours (overnight is fine if it's easier). Drain all the water and rinse. Steam the beets and keep the water (the purple water under the steamed beets). Put all the ingredients in a food processor and let mix for 8-10 minutes - the longer it mixes, the more buttery the cashew and sunflower seeds will be. Once thoroughly mixed, it is ready to serve.