Beet Latkes w/ Vegan Cashew Cream

What to do

1. Coarsely shred all vegetables on the largest holes of a box grater or in a food processor with the grater blade attached. Transfer all veggies to a large mixing bowl and using paper towels, squeeze out as much moisture as possible. Return veggies to the bowl and season with salt, pepper, and a pinch of cayenne. Taste to adjust for seasoning. Add the eggs and toss until coated.
2. Make the cashew cream by adding the cashews, olive oil, lemon juice, water, and salt to a blender. Blend on high until very smooth. Adjust with more water if consistency is too thick. Transfer to a bowl, stir in the crushed garlic clove and season with pepper.
3. In a large skillet over medium heat, warm 2 tablespoons of oil until shimmering but not smoking, and line a large sheet pan with two layers of paper towels. Working in batches of 4 to 5, drop heaping ¼ cup spoonfuls of the mixture into the pan. Fry, flipping once, until crisp on both sides and cooked through, about 6 to 8 minutes. Continue with the remaining mixture, adding additional oil to the pan when necessary. Adjust the heat of the pan if latkes begin to brown too quickly. Using a spatula transfer latkes to the paper towel lined pan to drain.
4. Serve hot with a dollop of cashew cream, a vinegar beet wedge, and sprinkle with fresh dill and chives.

**If serving at a different time, arrange latkes in a single layer on a baking sheet and reheat in a 400°F oven.