Simple, light and refreshing, but you have to like beets for this one. The dark, fruity flavor of the blueberries presents first, followed by the sweet, earthy taste of the beets, and then the salted, sour taste of the cashews. This makes two large bowls, four small ones, and easily doubles.
2 cups blueberries (the smaller the berries, the better)
1 cup red beets, peeled and chopped
1/4t coarse sea salt
1 cup cold water
2T cashew butter
2T plant milk (I use soy)
1/2T white pickling vinegar
A pinch coarse sea salt
Sea salt and black pepper to taste
Optional: Replace the soy milk with a little extra 1/2T cashew butter and use 2T cold water. White pickling vinegar is normally double strength white vinegar. So, you can also use regular white vinegar, but you may need a little more cashew butter to get the right texture. You can use cooked or raw beets with this dish, but raw are preferred. You can also use fresh or frozen blueberries. Puree the beets with the sea salt first, and then add the blueberries if you do. You’ll also need to cover and chill the soup a bit if you use fresh. Add a little freshly minced jalapeño pepper to give this soup some additional spicy, citrus flavor. Maybe a little fresh dill.
Puree the beets, blueberries and sea salt until smooth. Mix the cashew butter with the soy milk, vinegar and sea salt until smooth and fluffy. Let stand 5 minutes to thicken further.
When ready, blend the 1 cup water into the blueberries until.smooth. Add 2t cashew mixture to the blueberries and blend. Season to taste. Ladle out and garnish with the remaining cashew mixture, either in a dollop or in a nice paisley design.