Soak raw cashews in 2 cups of room temperature water for at least 20 minutes (or maximum 4 hours).
Preheat oven to 4000F.
n a small bowl, mix together 1 Tbsp lemon juice, 1 Tbsp apple cider vinegar, 2 Tbsp camelina oil, 1⁄4 tsp sea salt and 1⁄4 tsp dried dill. Place cut up beet root and garlic cloves (in their skin) into a baking dish and pour oil mixture over beets. Toss well and roast for 60 minutes or until tender.
Drain cashews in a sieve and rinse. Put into a food processor or high speed blender along with 1⁄4 cup lemon juice, 2 Tbsp orange juice, 1 Tbsp camelina oil, 3 Tbsp water, 1⁄4 tsp sea salt and basil leaves. Blend until smooth.
Remove beets from oven and add to cashew mix. Remove garlic skin and add to blender or food processor. Blend until smooth and creamy. You may have to stop the blender or food processor a few times to scrape down the sides and then continue blending until you have a smooth consistency.
Chop pistachios and extra basil leaves for garnish and serve with Mary’s Crackers or your favourite veggie strips.