Today I made a batch of cashew cream and coincidentally roasted about 4 lbs of golden beets that I scored at the grocery store (rare gems that they are). I am a huge beet fan. I love red, candy cane and golden beets – with the latter being my favorite. So while they cooled, I sat thinking that I need to make a sauce to top these (my standard is some aged balsamic) and immediately came up with this recipe. I will now admit that I think I ate about 2 lbs of the beets for lunch with the sauce because it was SO GOOD! Seriously, I’m counting the minutes until its socially acceptable for me to gorge myself of the remaining beets and sauce. You have to try this! No other words necessary.
Additional uses for this sauce: Salad dressing, vegetable dip, toss with pasta, top chicken, pork or fish or as a sandwich spread. Totally vegan.
1/3 cup of cashew cream
2 teaspoons of Dijon mustard (I used Maille Horseradish which I highly recommend)
1 teaspoon of fresh lemon juice
Pinch of salt
Fresh ground pepper
Whisk all of the ingredients together (through salt) until creamy. Taste and adjust seasoning – can add additional Dijon if you want a stronger flavor. Top your favorite grilled veggies – I used beets and grind some fresh pepper over top.
— Knead to Cook