boiled beets 200 g
cucumber 3 pcs.
radish 4 pcs.
tofu 100 g
ground coriander 2 tsp
salt and pepper to taste
for the base:
cashews 100 g
water 120 g
lemon juice 3-4 tablespoons
mustard 1 tsp

Make a cashew base. Place cashews in a saucepan, cover with water and bring to a boil, then remove heat and leave to soak in water until cool. Rinse with cold water and place in a blender. Add 120 g water, lemon juice and mustard, beat until creamy. Cut the vegetables and tofu into cubes. Add nut cream, spices, salt and cold drinking water to the desired consistency. Mix everything and let stand in the refrigerator for 2-3 hours.