Creamy beetroot

If you like bright colours and delicate flavours, that's the right sauce for you. Use it to dress up your pasta, spread on a slice of bread or serve with seitan burgers and similar (muscolo di grano for instance).

Or, as an alternative, use it to paint your children's bedroom walls ahah

INGREDIENTS:

120 gr pre-cooked beetroot

2 tbs homemade soy cream

1 tsp powered miso

1 pinch of salt

dried thyme to taste

PROCEDURE:

For homemade soy cream : using a hand blender, mix 50 ml soy milk with 80-90 ml seed oil, depending on how thick you want it. I suggest you to use a flavourless seed oil such as corn or peanuts or rice (I used sunflower oil and the taste is too strong to me). With this dose you will have approximately 150 gr soy cream.

For the sauce : blend all ingredients and set aside for a while. On the following day is even tastier.