Carpaccio, but make it vegan. Thinly sliced beetroot, rich cashew spread and a touch of pizzaz ✨​ Ready to try it? ​ Ingredients:​ 3 beetroot​ Wasa Sesam Crispbread ​ 1½ cup Cashews ​ 2 tbsp soy sauce​ 2 tbsp Nutritional yeast​ 2 tbsp toasted sesame oil ​ ½ cup of hot water ​ 1 tsp Smoked Paprika ​ 1x lemon, juiced​ ¼ cup pistachio salt ​ Beetroot sprouts (or any) ​ Method:​ Peel beetroot, then slice with a mandoline and place in a bowl.​ Add soy sauce, sesame oil, smoked paprika and juice of half a lemon to the beets and mix.​ In a separate bowl, place in cashews and top with hot water. Soak for 10-15mins.​ Drain cashews and place into a blender and add in nutritional yeast, juice of half lemon, salt and slowly add water until you have a smooth and creamy consistency. ​ Grab your Wasa crispbread and spread on some cream cheese, top with sliced beets, chopped pistachios and some beetroot sprouts.​