Beet and Cashew Croquettes with Tahini Sauce Recipe by Casey

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Ingredients

4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
3/4 cup (200gm) Raw Unsalted Cashew Nuts
3 - 4 tbsp (45 - 60ml) Extra-Virgin Olive Oil
Tahini Sauce
4 tbsp (60ml) Tahini (well-stirred)
2 small or 1 large clove of garlic
1 - 2 pinches Coarse Sea Salt
3/4 cup (200ml) Plain Soy Milk
1 Tbsp (15ml) Corn Starch