What to do
- Soak cashews overnight in a small bowl, with enough water to cover the nuts.
- Combine all cashew cream ingredients in a small blender. Continue to blend until completely smooth – this will require stopping the blender, scraping down the sides, and starting back up again multiple times! If necessary, add water, a tablespoon at a time.
- Blend up all gazpacho ingredients in a high powered blender until completely smooth. Refrigerate until chilled and serve with lemon-cashew cream on top!
What you’ll Need
Lemon Cashew Cream
1 cup raw cashews, soaked overnight
3 tablespoons honey
3 tablespoons fresh lemon juice
16 ounces ripe strawberries, hulled and chopped
1 8.8 ounce package Love Beets Cooked Beets, chopped
1/2 medium cucumber, peeled, seeded, chopped
1 tablespoon pure maple syrup
2 tablespoons lime juice
4 mint leaves, chopped
Pinch sea salt